Almond coffee cake is one of those recipes you make when you want something fancy, but don’t have all day. It’s quick, it’s easy, and it’s ready in about an hour from start to finish. You get a tender, moist single layer cake loaded with almond flavor. An almond paste filling tucked in the middle, an almond streusel on top, and almond extract running through the batter. No fancy skills needed, just some bowls, a whisk and a spatula.
Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Jump to:
I am a huge fan of almond flavor in baking (almond blondies anyone?), it has a warm, sweet quality that feels cozy and special at the same time. I created this recipe because I wanted a cake that tasted like something from a bakery, but didn’t require too much work to pull off. Kind of like my coffee cake cookies.
Most recipes lean on almond extract and call it a day. This cake goes further with a grated almond paste folded with brown sugar and cinnamon for a filling that bakes into something incredible. Rich, nutty, and reminiscent of frangipane, but without any fuss.
If you love this kind of nutty cake, you are going to want to check out my raspberry almond cake too. It has that same almond flavor, but with a berry twist. It is my favorite kind of homemade cake that works for a casual weeknight just as much as a special occasion.
💗 why you should make this simple cake
- Triple almond flavor, in the cake batter, almond paste filling and streusel!
- No mixer needed.
- The filling uses almond paste and gives you a frangipane-like flavor without any complicated steps.
- The buttery almond streusel bakes up crunchy and golden and is completely irresistible.
- Makes a single 8-inch round cake, just the right size.
🛒 ingredient notes
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Almond paste ~ this is the star of the filling. Use the small holes on a box grater to grate it. This helps it mix evenly with the brown sugar and cinnamon. Almond paste is not the same as marzipan, so make sure you grab the right one. I typically find it in the baking aisle.
Almond extract ~ pure almond extract is used in both the cake batter and the streusel topping. It gives this cake that warm, deep almond flavor. Don't be tempted to skip it or reduce it.
Buttermilk ~ brings tenderness and moisture to the cake crumb. I always prefer store-bought for consistency, but you can make your own in a pinch. See the notes in the recipe card.
Oil ~ vegetable or canola oil both work great here. Using oil instead of butter keeps the cake moist and tender for days.
Sliced almonds ~ used in the streusel for a little crunch and visual appeal. If you want extra, add a few more on top before baking.
🥣 how to make in photos
Preheat the oven to 350°F/177°C. Butter an 8-inch round baking pan, then line the bottom with a parchment round and lightly butter the parchment. Set aside.
Make the streusel, in a bowl, mix together the flour, sugar, and sliced almonds. Then add the melted butter and almond extract and mix with a fork until large clumps appear and no dry flour remains. Place in the refrigerator.
To make the almond paste filling, mix together the brown sugar and cinnamon, then add the grated almond paste and mix to thoroughly combine. Set aside.
To make the cake, in a medium to large bowl, add the sugar, kosher salt, egg, and buttermilk, and whisk until combined.
Then add the oil, vanilla, and almond extract, and whisk to combine.
Now whisk in the baking powder, followed by the flour. You can continue with the whisk or switch to a spatula and stir to bring the batter together, it is a thicker batter.
Spread half the batter into the prepared pan. An offset spatula is helpful here.
Then top with the almond paste filling.
Now add the remaining cake batter and use an offset spatula to smooth the batter over the filling.
Finally, remove the streusel from the refrigerator and top the almond cake batter with the streusel. It will seem like too much streusel, but use it all! If desired, top with a few more almond slices.
Bake in the preheated oven for 35-45 minutes or until a tester comes out with just a few moist crumbs.
💬 frequently asked questions
what is almond paste and where do I find it?
Almond paste is a sweet, dense mixture of ground almonds and sugar. It is different from marzipan, which is smoother and sweeter. You can usually find almond paste in the baking aisle near the canned pie fillings, or sometimes near specialty baking items. Look for it in a tube or a can. Sometimes Trader Joe’s sells it during the holiday season.
can I make this without almond paste?
The almond paste filling is what gives this cake its frangipane-like quality, so I would not skip it. If you love almond flavor but want something made with almond flour instead, my blueberry almond cake is a wonderful option.
do I need a mixer for this recipe?
Nope! The cake batter comes together with just a bowl and a whisk. The streusel mixes up with a fork. You do need three bowls for this one, but it’s worth the couple extra dishes!
can I use a different pan size?
I tested this in an 8-inch round pan. A 9-inch round pan or 8x8 pan would also work, but your cake will be a little thinner and should bake in less time, start checking around 28-30 minutes.
why did my streusel sink into the cake?
If your streusel gets too warm before baking, it can sink rather than sitting on top. Keeping it in the refrigerator until right before you bake is the key step that prevents this.
👩🏻🍳 tips for the best almond paste coffee cake
Grate the almond paste on the small holes of a box grater. This is the easiest way to break it down so it mixes smoothly with the brown sugar and cinnamon.
Use room temperature ingredients. The egg and buttermilk should both be at room temperature before you start. Cold ingredients don't combine as smoothly and can affect the texture of the cake.
Work slowly when spreading the batter over the filling. The almond paste filling is thick and dense. Use an offset spatula and take your time so you don't accidentally mix the filling into the top layer of batter.
Don't over bake. Start checking at 35 minutes. You want a tester to come out with just a few moist crumbs, not completely clean, but not wet batter. The cake continues to set as it cools. My Italian almond cake is the same way, pull it a touch early and you'll be rewarded with the best texture.
If you love coffee cakes and want to explore more options, my cake recipes have plenty of single-layer favorites worth bookmarking.
🫙 how to store
Store any leftovers in an airtight container or tightly wrapped at room temperature for 3-4 days. Note that the streusel topping will soften a bit during storage, but the flavor is still amazing.
To freeze, wrap the cooled almond coffee cake tightly in a double layer of plastic wrap or store in an airtight container for up to 2 months. Allow to defrost at room temperature before serving. The cake tastes best at room temperature.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Almond Coffee Cake with Almond Paste Filling. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Almond Coffee Cake with Almond Paste Filling
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
almond streusel topping
- ½ cup all-purpose flour 63g
- ⅓ cup granulated sugar 67g
- ¼ cup sliced almonds 30g
- 3 tablespoons butter melted 42g
- ¼ teaspoon pure almond extract
almond paste filling
- 3 ounces almond paste grated* 85g
- 3 tablespoons brown sugar packed 38g
- 1 tablespoon ground cinnamon 7g
almond cake
- ½ cup granulated sugar 100g
- ¼ teaspoon kosher salt
- 1 large egg room temperature
- ½ cup buttermilk room temperature
- ½ cup vegetable or canola oil 110g
- ½ teaspoon pure vanilla extract
- 1 ½ teaspoons pure almond extract
- 1 ½ teaspoons baking powder 6 g
- 1 ½ cups all-purpose flour 188g
Instructions
- Preheat the oven to 350°F/177°C. Butter an 8-inch round baking pan, then line the bottom with a parchment round and lightly butter the parchment. Set aside.
to make the streusel
- In a bowl, mix together the flour (½ cup/63g), sugar (⅓ cup/67g) and sliced almonds (¼ cup/30g). Then add the melted butter (3 tablespoons/42g) and almond extract (¼ teaspoon) and mix with a fork until large clumps appear and no dry flour remains. Place in the refrigerator.
to make the almond paste filling
- Using the small holes on a box grater, grate the almond paste (3 ounces/85g). In another bowl, mix together the brown sugar (3 tablespoons/38g) and cinnamon (1 tablespoon/7g), then add the grated almond paste and mix to thoroughly combine. Set aside.
for the cake
- In a medium to large bowl, add the sugar (½ cup/100g), kosher salt (¼ teaspoon), egg (1 large) and buttermilk (½ cup/120mL), and whisk until combined, about 30-60 seconds.
- Then add the oil (½ cup/110g), vanilla (½ teaspoon), and almond extract (1 ½ teaspoons) and whisk to combine, about 1 minute.
- Now whisk in the baking powder (1 ½ teaspoons/6g), followed by the flour (1 ½ cups/188g). You can continue with the whisk or switch to a spatula and stir to bring the batter together, it is a thicker batter.
- Spread half the batter (I use 275g of batter) into the prepared pan. An offset spatula is helpful here. Then top with the almond paste filling. Now add the remaining cake batter and use an offset spatula to smooth the batter over the filling. The filling is thick, so work slowly and gently as you don’t want to stir the filling into the batter.
- Finally, remove the streusel from the refrigerator and top the almond cake batter with the streusel. It will seem like too much streusel, but use it all! If desired, top with a few more almond slices.
- Bake in the preheated oven for 35-45 minutes or until a tester comes out with just a few moist crumbs. Allow the cake to cool completely in the pan.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Please take a moment to leave a comment, review or ask a question.