EASY ALMOND COFFEE CAKE
This easy almond coffee cake is absolutely delicious. I made this cake several years ago and took it to a gathering. A lady came up to me and said, “I don’t normally like cakes with crumb toppings, but this was delish.” It really is THAT good. It has a deep flavor that is wonderful with coffee. The perfect brunch, wedding shower, and luncheon dessert. Honestly, this is a dessert that you could take anywhere and serve anytime. If you like almond flavoring, you will love this easy coffee cake.
Ingredients Needed for Easy Almond Coffee Cake:
Eggs
White sugar
Brown sugar
Butter, melted
All-purpose flour
Almond extract
Crumb Topping Ingredients:
Brown sugar
All-purpose flour
Butter, softened
Sliced almonds
If you like this recipe, you may want to try our Almond Banana Bread. It’s super easy to prepare.
You can also try our Almond Berry Crumble Pie.
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Easy Almond Coffee Cake
Ingredients
- 4 eggs
- 1 cup of white sugar
- 1 cup of brown sugar
- 1 cup of butter melted
- 2 cups of all-purpose flour
- 2 teaspoons of almond extract
Crumb topping
- 1/2 cup of brown sugar
- 1/2 cup of all-purpose flour
- 4 tablespoons of butter softened
- 1/2 cup of sliced almonds
Instructions
- In a mixing bowl, beat eggs until well mixed. Add in white sugar and brown sugar until combined well. Then stir in butter, flour, and almond extract. Spread into a greased 9X13 pan.
- For the topping, combine brown sugar, flour and butter into a small bowl. Using a fork, mash butter into flour and sugar creating a crumb texture. Add in almonds. Sprinkle over top of the cake. Bake on 350 for 25-30 minutes or until it tests done.
If you’re a dessert lover, you may want to check out our “Vintage Cakes Ebook.” This ebook is a collection of our most popular vintage cakes!
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Hi, doesn’t this cake have baking powder?
No, it does not have baking powder. Thanks!
Just what I was looking for! No cream, just butter, sugar, eggs, flour and almonds. Nice!
I did a bit of an experiment. I had a can of almond paste in my cabinet that has been languishing for a long time. There was a somewhat similar recipe on the label, so I figured what could it hurt to add it to your cake. Because I was cutting the recipe in half, I used half the can of almond paste, and baked it in an 8×8 pan. It’s more like a bar cookie than coffee cake – denser than cake and a bit chewy like brownies. The almond flavor is wonderful. I baked it for only 25 minutes. I probably could have/should have let it bake for another five minutes but I was fooled by a clean toothpick.
Now I have half an open can of almond paste. I’m going to have to do it again tomorrow. Good for my freezer!
Thanks!
Delicious! Not too sweet. The almond flavor is just right. Will definitely be one of my favorites.
I love the recipe I get, because I have Kidney disease and a lot of them I can use.are make for my family.