If anyone knows me they know that almond croissants is my favorite pastry of all time. There’s something magical about that combination of buttery pastry, sweet almond filling, and sliced almonds dusted with powdered sugar. If I can turn a dessert like I did with these almond croissant cookies into something that tastes like an almond croissant, I absolutely will. That’s exactly what inspired this Almond Coffee Cake.
This cake combines four layers of flavor:
The result is a cake that tastes like the inside of an almond croissant but in a cozy, sliceable coffee cake form. It’s tender, nutty, lightly sweet, and perfect with a cup of coffee.
Powdered sugar is key for creating a smooth almond filling. Powdered sugar dissolves more easily than granulated sugar, creating a smooth almond filling instead of a grainy texture. This helps the filling bake into a creamy layer rather than separating or becoming coarse.
When making almond fillings like frangipane, powdered sugar helps the butter and eggs emulsify properly so the filling spreads smoothly and bakes evenly.
At first the mixture may look slightly grainy because of the almond flour, but once baked it becomes soft, creamy, and rich.
This almond coffee cake features a soft almond-flavored cake, a creamy almond filling inspired by almond croissants, and a buttery brown butter streusel topping.
Butter provides richness and flavor in both the cake batter and streusel topping. In the streusel we brown the butter to add a nutty caramel flavor that pairs beautifully with almonds. If this is your first time browning butter, check out this blog page with steps on how to brown butter perfectly.
Provides sweetness and helps create a tender crumb.
Adds moisture and subtle caramel notes that deepen the flavor of the cake.
Eggs provide structure, moisture, and help bind the cake batter together.
Enhances the sweetness and rounds out the flavor of the cake.
A small amount goes a long way and gives this coffee cake its signature almond croissant flavor.
Full-fat yogurt keeps the cake moist and tender without making it heavy.
Helps create a smooth batter and adds moisture.
All-purpose flour gives the cake structure.
Milk powder boosts the buttery flavor and helps create a more tender crumb.
These leavening agents help the cake rise and stay light.
Used in the filling to create a texture similar to almond croissant filling.
Used in the almond filling because it dissolves easily and creates a smooth, creamy texture. Granulated sugar can make the filling grainy.
Add crunch and reinforce the almond flavor on top of the cake.
Start by browning the butter for the cake batter first so it has time to cool before mixing. In a small saucepan over medium heat, melt ½ cup (113g) unsalted butter. Stir occasionally as the butter melts. After a few minutes it will begin to foam and the milk solids at the bottom will turn golden brown. Continue cooking until the butter smells nutty and caramel-like and brown specks form at the bottom of the pan. Remove from heat and pour the butter into a heatproof bowl. Set aside and allow it to cool for about 10–15 minutes before making the batter.
If you prefer, you can brown the butter for both the cake batter and the streusel at the same time. This is actually my personal preference, but it does involve a little bit of math!
The total butter needed in this recipe is:
12 tablespoons (169g)
Place all of the butter in a saucepan over medium heat and cook until it turns golden brown and smells nutty, with brown specks forming at the bottom of the pan.
Once browned, pour the butter into a measuring cup (at least 1 cup capacity) or into a bowl placed on a kitchen scale.
Because a small amount of moisture evaporates during browning, the final volume will be slightly reduced. To divide the butter correctly, portion it using the following percentages:
• 67% of the browned butter for the cake batter
• 33% of the browned butter for the streusel
This equals approximately:
• 8 tablespoons for the cake batter
• 4 tablespoons for the streusel
Allow the portion for the cake batter to cool before making the batter, while the streusel portion can be used right away.
In the same saucepan, melt 4 tablespoons (56g) unsalted butter. Cook over medium heat until the butter foams and the milk solids turn golden brown and fragrant. Remove from heat once the butter smells nutty.
In a medium bowl combine:
• ¾ cup (90g) all-purpose flour
• ⅓ cup (75g) light brown sugar
• 2 tablespoons (25g) granulated sugar
• pinch of kosher salt
Add the browned butter from the streusel along with:
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
Mix with a fork until crumbly and big and small clumps form. Place the streusel in the refrigerator while preparing the rest of the cake. Chilling the streusel helps create larger crumbs when baked.
In a bowl whisk together:
• 6 tablespoons softened butter
• ¾ cup powdered sugar
Mix until smooth and creamy.
Add:
• 1 whole egg
• 1 egg yolk
• 1½ teaspoons almond extract
• ½ teaspoon vanilla extract or vanilla bean paste (that's what I used, that's why you see the vanilla bean specks in the photo below)
Whisk until fully combined.
Fold in:
• ¾ cup almond flour
• 1 tablespoon all-purpose flour
• ¼ teaspoon kosher salt
Mix until a thick almond paste forms.
Set aside. As the filling sits it will firm slightly, making it easier to swirl into the cake.
Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper so the coffee cake lifts out easily.
In a large bowl whisk together:
• cooled brown butter from the batter ingredients
• ½ cup granulated sugar
• ¼ cup light brown sugar
Whisk until smooth.
Add:
• 2 eggs
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract
Whisk until glossy.
Stir in:
• ½ cup full-fat yogurt
• ¼ cup milk
In a separate bowl whisk together the dry ingredients:
• 1½ cups all-purpose flour
• 1 tablespoon milk powder (optional)
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
Add the dry ingredients to the wet ingredients and mix until just combined.
Do not overmix the batter.
Spread the batter evenly into the prepared baking pan. Dollop the almond filling across the surface of the batter. Use a knife or spoon to gently spread the filling on top of the cake batter. Remove the streusel from the refrigerator and sprinkle it evenly over the top.
Finish with ½ cup sliced almonds.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out mostly clean. The top should be golden brown and the streusel lightly crisp. Allow the coffee cake to cool in the pan for 15 minutes, then lift it out using the parchment paper.
Dust with powdered sugar before serving.
Store the coffee cake in an airtight container at room temperature for up to 3 days
Store for up to 5 days in the refrigerator. Warm slices slightly before serving.
Wrap slices individually and freeze for up to 2 months. Thaw overnight and warm before serving.
The filling may look slightly grainy before baking because of almond flour. Once baked it becomes smooth and creamy.
Yes, but the flavor will be stronger and the texture denser.
Yes. Coffee cake often tastes even better the next day as the flavors develop.
You can also make the batter, streusel topping and almond filling separartely the night before and assemble and bake the next day.
You can, but the almond croissant flavor will be less pronounced.
You want golden, not burnt. Think toasted hazelnut, not coffee ash.
If preferred, brown 12 tablespoons (169g) butter in one saucepan. Divide the browned butter after cooking:
Allow the portion for the batter to cool before mixing.
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