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Homemade Almond Coffee Cake image

Almond Coffee Cake

Moist almond coffee cake with a cinnamon-brown sugar streusel, baked in an 8-inch square pan.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the Cake
  • 2 cupsall-purpose flour
  • 1 1/2 teaspoonsbaking powder
  • 1 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1/2 teaspoonground cinnamon
  • 1 cupgranulated sugar
  • 1/2 cupunsalted butterat room temperature
  • 2 large eggs
  • 1 teaspoonvanilla extract
  • 1 teaspoonalmond extract
  • 1 cupplain Greek Yogurt
Streusel Filling and Topping
  • 1/2 cupall-purpose flour
  • 3/4 cuppacked brown sugar
  • 1/2 teaspoonground cinnamon
  • 1/2 stick cold unsalted butter
  • 3/4 cupBlue Diamond Honey Roasted Almondschopped
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Method
 

Instructions
  1. Preheat the oven to 350°F. Grease an 8-inch square baking pan and set it aside.
  2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon. Set the dry mixture aside.
  3. In the bowl of a stand mixer (or using a hand mixer), cream 1/2 cup unsalted butter (room temperature) and 1 cup granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
  4. Add the 2 large eggs one at a time, beating until each is incorporated and the batter is smooth. Scrape the bowl.
  5. Add 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 1 cup plain Greek yogurt to the batter. Mix on low speed until combined and smooth. Scrape the bowl.
  6. With the mixer on low, gradually add the reserved dry ingredients to the wet ingredients and mix just until combined—do not overmix. Scrape the bowl and stop when no large streaks of flour remain.
  7. To make the streusel filling and topping: in a medium bowl stir together 1/2 cup all-purpose flour, 3/4 cup packed brown sugar, and 1/2 teaspoon ground cinnamon.
  8. Cut or work 1/2 stick cold unsalted butter into the streusel mixture with your fingertips (or a pastry cutter) until the mixture is crumbly and the butter is evenly distributed.
  9. Stir 3/4 cup chopped almonds into the streusel mixture, reserving 1/4 cup of the chopped almonds for the top. (Stir 1/2 cup almonds into the streusel and set the remaining 1/4 cup aside for sprinkling.)
  10. Assemble the cake: spoon half of the batter into the prepared 8-inch pan and spread it into an even layer (the batter will be thick). Sprinkle half of the streusel mixture evenly over the batter.
  11. Spoon the remaining batter over the streusel layer and spread gently to cover. Sprinkle the remaining streusel evenly over the top, then sprinkle the reserved 1/4 cup chopped almonds on top.
  12. Bake at 350°F until the top is golden and a toothpick inserted in the center comes out clean, about 45 minutes. If the top is browning too quickly, loosely tent with foil for the last 10–15 minutes.
  13. Remove the cake from the oven and allow it to cool in the pan to room temperature. Once cool, cut into squares and serve.