A soft, fragrant almond coffee cake is always a good idea, especially when it has a tender crumb, sweet almond flavor, and a buttery cinnamon streusel on top. This version is simple enough for a weekend breakfast but elegant enough to serve for brunch, dessert, or a special afternoon treat with coffee or tea.
The cake itself is light, moist, and full of almond flavor from pure almond extract. The topping adds the perfect contrast: a sweet cinnamon crumb with sliced almonds for extra crunch and nuttiness. It is an easy coffee cake recipe that feels classic, cozy, and a little more special than the usual vanilla version.
This recipe is sponsored by Lifeway Kefir. Their organic plain whole milk kefir helps make the almond cake extra fluffy and moist. It also adds a gentle tang that balances the sweetness of the cake and streusel.
If you enjoy almond desserts, this almond coffee cake is a wonderful recipe to keep on hand. It works beautifully as a breakfast cake, a brunch centerpiece, or a simple dessert served by the slice.
Why You’ll Love This Recipe
- This easy almond coffee cake is made with basic baking ingredients and comes together without complicated steps.
- The texture is soft, fluffy, and moist thanks to the oil, eggs, and kefir in the batter.
- Pure almond extract gives the cake a rich almond flavor without needing many extra ingredients.
- The cinnamon almond streusel adds a sweet, buttery crunch that pairs perfectly with the tender cake.
- It is a versatile cake that can be served for breakfast, brunch, dessert, or as an afternoon snack.
- The recipe is approachable for beginner bakers but still impressive enough for guests.
Ingredients
- Pure almond extract gives this coffee cake its signature flavor. Almond extract is very concentrated, so measure it carefully for the best balance.
- Sliced almonds are added to the streusel topping for crunch and extra nutty flavor. There is no need to toast them first because they toast lightly as the cake bakes.
- Plain whole milk kefir helps create a soft, moist crumb. It works similarly to buttermilk in baked goods and gives the cake a delicate tenderness.
- Vegetable oil keeps the cake moist and prevents it from drying out after baking.
- Brown sugar, cinnamon, flour, and melted butter make a simple crumb topping that bakes into a sweet, golden streusel.
See the recipe card below for the complete ingredient list and exact measurements.
Substitutions & Variations
- Use another neutral oil, such as canola oil, in place of vegetable oil if needed.
- If you cannot find kefir, buttermilk is the best substitute.
- Slivered almonds may be used instead of crushed sliced almonds in the streusel.
- For a sweeter finish, drizzle a simple powdered sugar and milk icing over the fully cooled cake.
- If you do not have a 9-inch round cake pan, an 8-inch square pan can also be used.
This recipe has not been tested with every possible substitution. Changing ingredients may affect the final texture and flavor.
Step by Step Instructions
Step 1: Make the cinnamon almond streusel. Melt the butter in a small bowl, then mix it with all-purpose flour, brown sugar, cinnamon, and sliced almond pieces. Set the topping aside while you prepare the cake batter.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening evenly throughout the cake.
Step 3: In a large bowl, whisk together the oil and sugar until well combined. Add the eggs, almond extract, vanilla extract, and kefir, then whisk until the mixture is smooth.
Step 4: Gently fold the dry ingredients into the wet ingredients just until no dry streaks remain. Avoid overmixing, as this can make the cake dense or tough.
Step 5: Pour the batter into a greased and parchment-lined 9-inch round cake pan. Sprinkle the cinnamon almond streusel evenly over the top.
Step 6: Bake at 350°F for 37-42 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before slicing for the neatest pieces.
Expert Tips
Tip #1: Mix the batter only until the flour is incorporated. Overmixing can develop too much gluten and make the cake heavy instead of soft.
Tip #2: If your flour is clumpy, sift it with the baking powder and salt before adding it to the wet ingredients.
Tip #3: Almond extract has a strong flavor, so use the exact amount listed in the recipe. Adding too much can overpower the cake.
Tip #4: To remove the cooled cake from the pan, place a plate over the top and carefully flip it over. Then place a second plate or wire rack on the bottom and flip it again so the streusel side faces up.
Recipe FAQs
No. Coffee cake usually does not contain coffee. It gets its name because it is commonly served with coffee as a sweet breakfast or snack cake.
Yes. You can omit the crumb topping if you prefer a simpler almond cake, though the streusel adds flavor and texture.
Yes. Let the cake cool completely, then place it in a freezer-safe container. Thaw it at room temperature or warm individual slices gently before serving.
Dry or dense cake can happen if too much flour is added or the batter is overmixed. For the most accurate results, weigh dry ingredients in grams with a kitchen scale.
Kefir is typically located in the refrigerated dairy section of many grocery stores.
Storage
Room Temperature
Store the fully cooled almond coffee cake in an airtight container at room temperature for up to 1 week.
Freezing Instructions
Place the cooled cake or individual slices in a freezer-safe container and freeze for up to 3 months. Slicing before freezing makes it easy to thaw only what you need.
More Recipes You’ll Love
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Lemon Cupcakes with Strawberry Filling
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Soft Almond Sugar Cookies
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Orange Chocolate Cake with Ganache
Did you try this recipe?
Leave a review and share how it turned out.
📖 Recipe
Easy Almond Coffee Cake
Kayla Burton
Equipment
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9-inch round cake pan
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Mixing bowls
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Measuring spoons
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Scale or measuring cups
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Parchment paper
Ingredients
Cinnamon Almond Streusel
- 3 tablespoons (42 g) unsalted butter, melted
- ½ cup (62.5 g) all-purpose flour
- ⅓ cup (66 g) brown sugar, packed
- ½ teaspoon ground cinnamon
- 2 tablespoons sliced almonds, crushed into small pieces
Almond Cake
- 1¾ cups (218.75 g) all-purpose flour, weighed in grams or spooned and leveled
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) salt
- ½ cup (118.29 ml) vegetable oil
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1½ teaspoons almond extract
- ¼ teaspoon vanilla extract
- ¾ cup (177.44 ml) Lifeway Organic Plain Whole Milk Kefir, room temperature
Instructions
Cinnamon Almond Streusel
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In a medium bowl, combine the flour, brown sugar, and cinnamon. Stir in the melted butter until the mixture looks like wet sand, then fold in the sliced almonds. Set aside.
Almond Cake
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Preheat the oven to 350°F. Grease a 9-inch round pan with nonstick spray and line the bottom with a round of parchment paper.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, whisk the oil and sugar until well combined. Mix in the eggs, almond extract, vanilla extract, and kefir.
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Gently fold the dry ingredients into the wet ingredients just until combined. Pour the batter into the prepared pan and sprinkle the streusel evenly over the top.
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Bake on the middle rack for 37-42 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan until it is safe to handle, then carefully remove it and cool completely.
Notes
Storage: Store cooled almond coffee cake in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Nutrition: The nutrition information is an estimate and accuracy is not guaranteed.
Carbohydrates: 38g
Protein: 5g
Fat: 15g
Sugar: 19g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.