The Ultimate Almond Coffee Cake: A Moist & Gooey Frangipane Delight
Prepare to fall in love with this extraordinary almond coffee cake – a true masterpiece that combines a remarkably soft and moist cake base with an irresistible, gooey, buttery frangipane topping. Every slice is a celebration of rich almond flavor, enhanced by the delightful crunch of toasted sliced almonds on top. The secret to its exquisite texture lies in the careful balance of almond flour and olive oil in the cake batter, creating a wonderfully tender and fluffy crumb that stays moist for days. And for that signature, luscious frangipane, we employ a clever twice-baking method: first, the cake without the topping, and then a second bake with the frangipane. This ensures the almond topping remains perfectly gooey, reminiscent of the cherished center of a twice-baked almond croissant.
If you’re a devoted fan of the classic almond croissant, then this almond croissant-inspired coffee cake is an absolute must-try. It captures all the beloved flavors and textures in an easy-to-make, shareable format that’s perfect for any occasion.
🍰 Why You’ll Adore This Almond Coffee Cake
- Irresistibly Gooey Almond Frangipane Topping: The star of this coffee cake is undoubtedly its top layer – a rich, sweet, and perfectly gooey almond frangipane, generously studded with crunchy sliced almonds. This topping delivers an authentic taste and texture experience, directly inspired by the beloved filling found in freshly baked almond croissants. It’s truly a luxurious touch that elevates the entire cake.
- Remarkably Soft, Buttery, and Fluffy Texture: The cake itself boasts an incredibly tender, buttery crumb. Thanks to a thoughtful combination of ingredients and baking techniques, it remains wonderfully moist and delicious for several days after baking. You’ll find yourself reaching for another slice, morning after morning.
- Intense, Balanced Almond Flavor: This isn’t just a hint of almond; it’s a full-bodied almond experience! The cake batter is infused with a harmonious blend of vanilla and almond, creating a delightful foundation. The frangipane topping then adds an even more intense almond presence, perfectly balanced so it’s robust without being overpowering. It’s pure almond bliss in every bite.
- Effortless to Make & Perfect for Any Time: Despite its impressive appearance and gourmet flavor, this almond coffee cake is surprisingly easy to prepare, making it an ideal choice for bakers of all skill levels. It’s the quintessential companion to your morning coffee or afternoon tea, but it’s also elegant enough to serve for brunch or as a dessert. Its simplicity and delightful outcome will make it a regular in your baking repertoire.
📝 Essential Ingredients for Success
For the best results, take a moment to read through these crucial tips for each ingredient.
The complete list of steps and exact measurements can be found in the recipe card below.
Almond Flour: This ingredient plays a dual role in our recipe. A small quantity is incorporated into the coffee cake batter, contributing to its tender and buttery crumb. The majority, however, forms the luscious, gooey frangipane topping, providing that distinct almond richness and a smooth, luxurious texture. Using almond flour in the cake base is key to achieving the most delicate crumb imaginable.
Olive Oil: The addition of olive oil is a game-changer for moisture, ensuring the cake remains incredibly moist and fresh for days. Beyond moisture, it introduces a subtle yet sophisticated layer of flavor that beautifully elevates the overall profile. For a nearly undetectable taste, opt for a light olive oil or your favorite neutral vegetable oil. If you prefer a more complex, intriguing background note, a robust olive oil will lend a delightful “Mmm, what is that delicious flavor in the background?” quality.
Butter: I consistently advocate for a harmonious blend of oil and butter in my cake recipes. While oil is superb for maintaining moisture over time, butter is irreplaceable for imparting that rich, classic flavor that makes cakes truly decadent. This combination gives you the best of both worlds: incredible taste and lasting freshness.
Almond Extract: This is a non-negotiable ingredient for achieving the authentic, strong, and wonderfully floral almond flavor that defines both the cake and its frangipane topping. It’s the very essence that gives almond croissants their signature taste! Do not omit this; it’s readily available alongside vanilla extract at most grocery stores and is vital for the full almond experience.
All-Purpose Flour: For the most precise and consistent baking results, always weigh your flour. If a kitchen scale isn’t available, proper measuring technique is crucial: gently stir the flour in its bag to aerate it, then lightly spoon it into a measuring cup. Level off any excess with the flat edge of a knife, being careful not to pack the flour into the cup. This prevents adding too much flour, which can lead to a dry cake.
Sliced Almonds: These are sprinkled over the frangipane topping just before the second bake, transforming into beautifully golden, toasty, and nutty crunchy morsels. They provide a delightful textural contrast to the soft cake and gooey topping. You can purchase pre-sliced almonds for convenience, or if you’re feeling ambitious, carefully slice raw almonds yourself (though this can be time-consuming!).
Sour Cream: A secret weapon in many coffee cake recipes, sour cream adds a tremendous amount of moisture and contributes significantly to a truly tender, delicate crumb. Its slight tang also subtly enhances the overall flavor profile. If sour cream isn’t on hand, full-fat Greek yogurt makes an excellent and equally delicious substitute, offering similar benefits.
👩🍳 Crafting Your Perfect Almond Coffee Cake
Almond Coffee Cake: Step-by-Step Guide
Preparation: Begin by preheating your oven to 355°F (180°C). Thoroughly grease a 9-inch round springform pan with butter. Alternatively, if using a standard 9-inch round pan, grease it well and line the bottom with parchment paper. Keep in mind that with a regular pan, you’ll need to carefully invert the cake onto a plate to remove it, then flip it back onto another plate to serve right-side up. It’s crucial not to let any parchment paper extend up the sides of the pan, as it could burn during baking due to this recipe’s specific baking method!
Step 1: In a spacious mixing bowl or the bowl of a stand mixer, combine the softened butter, olive oil, granulated sugar, and salt. Beat these ingredients together on medium speed until the mixture becomes wonderfully light, fluffy, and creamy. This creaming process incorporates air, which is essential for a tender cake texture.
Step 2: Incorporate the large eggs into the butter and sugar mixture. Beat again, ensuring they are fully combined and the mixture is smooth. Adding eggs one at a time and beating thoroughly helps create an emulsion, leading to a more stable and uniform batter.
Step 3: Now, add the liquid flavorings and moistening agents: vanilla extract, almond extract, sour cream, and a portion of the almond flour. Beat the mixture until everything is thoroughly combined and the batter achieves a creamy consistency. The sour cream and almond flour contribute significantly to the cake’s tenderness and moisture.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder. Sift these dry ingredients directly into the wet batter. Using a whisk or a rubber spatula, gently fold the batter until just combined. It’s crucial to stop mixing as soon as a uniform batter forms to avoid overmixing, which can lead to a tough cake.
Step 5: Carefully transfer the prepared cake batter into your greased and lined cake pan. Use an offset spatula or the back of a spoon to gently smooth the top surface of the batter, ensuring an even layer for baking. Place the pan in the preheated oven and bake for approximately 30-35 minutes. The cake is perfectly baked when a toothpick inserted into the center comes out clean, with perhaps a few moist crumbs attached, but definitely not coated in wet batter.
Step 6: While the cake base is baking to perfection, this is the ideal time to start preparing the luxurious almond frangipane topping. Having it ready will allow you to quickly apply it once the cake comes out of the oven, ensuring the best gooey texture for the finished product.
Gooey Frangipane Topping: Step-by-Step
Step 1: In a clean, large mixing bowl, combine the granulated sugar and softened butter. Using a sturdy spatula or an electric mixer, beat or smash these two ingredients together until the mixture is completely smooth and creamy. This step ensures a well-incorporated and luscious frangipane base.
Step 2: Add the eggs to the butter and sugar mixture. Beat again until the mixture is nearly smooth. Don’t worry if it’s not perfectly silky yet; it will achieve its full smoothness once the almond flour is incorporated in the next step.
Step 3: Now, add the remaining almond flour, the crucial almond extract, and a pinch of salt. Beat all these ingredients together thoroughly until the frangipane mixture is completely smooth, homogenous, and beautifully combined. This is where the rich almond flavor truly develops.
Step 4: The moment your cake base finishes its first bake, immediately remove it from the oven. While it’s still hot, carefully spread the prepared frangipane topping over the entire surface of the cake in an even layer. Work quickly but gently. Finally, generously sprinkle the sliced almonds over the frangipane, ensuring a beautiful, crunchy topping.
Step 5: Return the cake, now adorned with its frangipane and almonds, back into the oven for a second bake, typically for 8-10 minutes. For an extra gooey topping, aim for the shorter end of this baking time (around 8 minutes). To achieve that perfect golden-brown, toasted almond finish, briefly switch your oven to the broil setting for 1-2 minutes. This step requires constant vigilance – do not step away from the oven, as almonds can burn very quickly under the broiler!
Step 6: Once the topping is perfectly golden, remove the cake from the oven. Allow it to cool in the pan for about 10 minutes. During this time, run a thin spatula or knife around the edges of the pan to loosen the cake, then carefully release the springform sides. For the best flavor and texture, let the cake cool completely to room temperature. Just before serving, dust generously with powdered sugar for a beautiful presentation. Slice and enjoy your homemade almond coffee cake!
✔️ Expert Tips for a Flawless Almond Coffee Cake
- Ensure the Cake Base is Fully Baked Before Adding Frangipane: It’s critical that the bottom cake layer is cooked through before you apply the frangipane topping. However, be careful not to overbake it, as this can lead to a dry cake. The ideal doneness is achieved when a toothpick inserted into the center emerges clean, with only a few moist crumbs clinging to it, indicating it’s perfectly set without being dry.
- Achieve a Perfectly Gooey Almond Frangipane Topping: The goal here is a luscious, slightly underbaked frangipane center, much like a gourmet almond croissant. I’ve found that baking the topped cake for precisely 8-10 minutes is the sweet spot. Aiming for 8 minutes will yield a slightly gooier result, while 10 minutes will make it a bit more set but still delightfully soft and tender in the middle. Don’t push beyond this range to preserve that desirable gooeyness.
- Guard Against Burning Under the Broiler! The broiling step is quick and transformative, giving the sliced almonds a beautiful, golden-brown toast. However, it requires your undivided attention. Keep your eyes on the oven door constantly during these 1-2 minutes. Almonds can go from perfectly toasted to burnt in a matter of seconds. Remove the cake as soon as you see the topping achieve your desired level of golden toastiness.
🥄 Make Ahead and Storage Solutions
This almond coffee cake is celebrated for its incredible moisture, which means it stores exceptionally well, allowing you to enjoy it for days. To keep slices fresh, transfer them into an airtight container or a resealable bag and store them in the refrigerator for up to 4 days. If you prefer to store it at room temperature, it will remain delicious for a day or two, especially if you baked the frangipane for the full 10 minutes to make it a little firmer. For convenience, you can also bake the cake base a day in advance, let it cool completely, cover it, and store it at room temperature, then prepare and add the frangipane topping and perform the second bake just before serving.
Should you wish to extend the cake’s shelf life even further, leftover pieces freeze beautifully. Simply wrap individual slices tightly in plastic wrap, then place them in an airtight freezer-safe container or bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw slices overnight in the refrigerator or gently warm them in the microwave for a quick treat.
❔ The Genius Behind the Twice-Baked Almond Cake Method
My journey to perfecting this almond coffee cake involved extensive experimentation, and the twice-baked method proved to be an absolute revelation. Initially, I attempted to incorporate a frangipane layer both in the middle and on top, aiming for a multi-layered effect similar to a traditional cinnamon coffee cake. However, testing this variation showed that the frangipane completely melted into the cake during the initial bake, failing to retain that distinct, wonderfully gooey texture that is so characteristic and delicious in an almond croissant. The extra effort simply wasn’t yielding the desired, noticeable result.
This led me to explore a “twice-baked” approach, directly mirroring the technique used for authentic almond croissants. These pastries are typically baked first without their almond filling, then sliced open, filled with frangipane, and baked a second time. Applying this concept to the coffee cake was a moment of culinary inspiration.
The outcome was magnificent! The first bake ensures the tender almond cake base is perfectly cooked through, developing a lovely structure. Then, the application of frangipane to the hot, pre-baked cake, followed by a shorter second bake, allows the frangipane to set just enough to be slightly gooey in the middle, creating that irresistible texture. To crown this delight, a brief stint under the broiler perfectly toasts the sliced almonds, adding an essential layer of crunch and flavor. This meticulous twice-baked method was truly revolutionary, transforming the coffee cake into a dessert that beautifully captures the essence of a gourmet almond croissant while standing proud as a unique and incredible treat.
📖 Recipe Frequently Asked Questions (FAQs)
Yes, absolutely! You can certainly bake this almond coffee cake in an 8-inch or 9-inch square baking pan if that’s what you have on hand. While I personally prefer using a round pan because it allows for cutting wedges, ensuring each piece gets a delightful share of that incredible gooey center, a square pan will still yield a fantastic cake. Just be aware that the baking time might vary slightly, so keep an eye on it for proper doneness.
Based on my initial recipe testing, I do not recommend layering the frangipane in the center of the coffee cake. When I attempted this, the frangipane completely melted and dissipated into the cake batter during baking, resulting in no discernible layers or the desired gooey texture. All that hard work for no visible or textural difference! The twice-baked method with the topping applied after the first bake is truly the best way to achieve the distinct, gooey frangipane layer.
No, I strongly advise against adding the frangipane topping before the cake base has had its first bake. When the frangipane is baked for the entire duration alongside the cake, it tends to overbake and lose its wonderful gooey consistency. The magic of this recipe, much like the twice-baked almond croissants, lies in baking the cake in two stages to achieve that perfect, tender cake base and a luscious, slightly gooey almond layer on top.
Making this almond coffee cake gluten-free is quite straightforward! For the cake base, simply substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend. Ensure your chosen blend contains xanthan gum for optimal texture. The delicious frangipane topping is naturally gluten-free, so no modifications are needed there. Enjoy your gluten-free almond delight!
It’s a common misconception, but no, traditional coffee cake, including this almond coffee cake, typically does not contain actual coffee as an ingredient. The name “coffee cake” refers to its purpose: it’s a sweet cake or bread meant to be enjoyed alongside a cup of coffee. And let me tell you, this delightful almond coffee cake pairs absolutely perfectly with a hot, comforting cup of your favorite brew!
☕ More Deliciously Related Recipes You’ll Love
- Easy French Almond Croissants
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- Strawberry Crumble
- The Best Blackberry Muffins
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📖 Recipe
Almond Coffee Cake with Gooey Almond Topping
MaryEquipment
- electric mixer
- 9 inch round springform pan
Ingredients
Coffee Cake Batter
- ¼ cup unsalted butter softened (omit the salt if using salted butter)
- ¼ cup olive oil
- ¾ cup granulated sugar
- ¼ teaspoon sea salt
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ½ cup sour cream
- ⅓ cup almond flour ground almonds
- 1 ¼ cup all purpose flour 150g
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Almond Frangipane Topping
- ⅓ cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs room temperature
- 1 ½ cups almond flour ground almonds
- 1 teaspoon almond extract
- ¼ teaspoon sea salt
- ½ cup sliced almonds
- 2 tablespoons powdered sugar
Instructions
Coffee Cake Batter
- Preheat the oven to 355°F (180°C). Grease a 9″ round springform pan with butter. Alternatively, grease and line the bottom of a 9″ regular round pan with parchment paper – you’ll have to flip the cake out onto a plate when it’s ready, then flip it back onto its bottom with another plate. Don’t leave parchment paper sticking up the sides because it could burn in the oven with this recipe!
- In a large bowl or stand mixer, combine butter, oil, sugar, and salt. Beat until light and creamy.¼ cup unsalted butter, ¼ cup olive oil, ¾ cup granulated sugar, ¼ teaspoon sea salt
- Add eggs and beat again to incorporate them.2 large eggs
- Add vanilla extract, almond extract, sour cream, almond flour, and beat until creamy.1 teaspoon pure vanilla extract, ¼ teaspoon almond extract, ½ cup sour cream, ⅓ cup almond flour
- Sift the flour, baking soda, and baking powder into the same bowl. Fold the batter with a whisk – stop folding as soon as a batter forms. Don’t overmix.1 ¼ cup all purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda
- Transfer the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes. It’s ready when a toothpick inserted through the center comes out clean with a few crumbs attached. It shouldn’t come out covered in batter!
- While it bakes, get started on the frangipane topping.
Frangipane Topping
- In a large bowl, combine sugar and butter and beat or smash with a spatula until smooth.½ cup unsalted butter, ⅓ cup granulated sugar
- Add eggs, and beat until almost smooth. It will smoothen out more when you add the almond flour.2 large eggs
- Add almond flour, almond extract, and salt. Beat well until smooth and combined.1 ½ cups almond flour, 1 teaspoon almond extract, ¼ teaspoon sea salt
- As soon as the cake base is finished baking, remove it from the oven and spread the frangipane in an even layer over the hot cake. Sprinkle with sliced almonds½ cup sliced almonds
- Place the cake back into the oven for 8 – 10 minutes. I preferred 8 minutes for a gooey-er topping. Then, to toast the almonds on top, turn on the broil setting in the oven and broil for 1-2 minutes – don’t take your eye off it or it will burn!
- Remove the cake from the oven. Let cool for 10 minutes then run a spatula around the edges and release the sides of the cake pan. Let it cool completely to room temperature before dusting with powdered sugar, slicing, and serving!2 tablespoons powdered sugar
Video
Notes
- Bake the cake fully before topping with the almond frangipane.
- Don’t overbake the top for a perfectly gooey almond frangipane topping.
- Don’t burn the top under the broiler!