Butter Almond Coffee Cake
A rich, buttery coffee cake layered with toasted almonds and spiced sugar, perfect for breakfast or brunch gatherings, appealing to nut lovers and dessert enthusiasts alike.
Ingredients
- 1 cup sliced almonds ⓘ
- 1/2 cup sugar ⓘ
- 1 tablespoon ground cinnamon ⓘ
- 1/2 tablespoon ground cardamom ⓘ
- 1 1/2 cups sugar ⓘ
- 1 1/2 sticks butter ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 teaspoon almond extract
- 3 eggs ⓘ
- 1 1/2 cups sour cream
- 2 1/4 cups all-purpose flour ⓘ
- 1 1/2 tablespoons baking powder ⓘ
- 1 1/2 teaspoons baking soda ⓘ
Instructions
- Place half of the batter in a greased pan.
- Sprinkle evenly with half of the nut-sugar mixture.
- Add the remaining batter on top, then sprinkle with the remaining nuts and sugar.
- Bake until a skewer inserted in the center comes out clean, about 45 to 55 minutes.
- Melt 1/2 stick of butter and drizzle evenly over the warm cake in the pan.
- Allow the cake to cool, then unmold from the pan.
- Serve slices, or store for up to six months frozen.
Tips & Substitutions
To enhance the flavor, consider toasting the sliced almonds before adding them to the batter. If you're out of sour cream, Greek yogurt can be a great substitute. For a more spiced version, increase the cinnamon and cardamom or try adding a pinch of nutmeg. Ensure your butter is softened for easier mixing, allowing for a lighter cake texture.
Serving Suggestions
This Butter Almond Coffee Cake is perfect for brunch or as an afternoon snack with coffee or tea. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with Cheese Quiche Squares for a delightful spread. Garnish with fresh berries or a dusting of powdered sugar for added visual appeal.
Storage & Reheating
Allow the cake to cool completely before wrapping it in plastic wrap or aluminum foil. It can be stored at room temperature for up to three days. For longer storage, freeze slices in an airtight container for up to six months. To reheat, place slices in a microwave for about 20 seconds or warm in a preheated oven at 350°F for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Almond Coffee Cake contains roughly 353 calories, with 7g protein, 70g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (93% of the Daily Value), calcium (47% of the Daily Value), and iron (27% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 837mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Absolutely! While almonds are traditional, you can substitute with walnuts, pecans, or hazelnuts. Just be sure to adjust the quantity based on personal preference, and consider toasting them for extra flavor.
What can I use instead of almond extract?
If you're allergic to almonds or simply don't have almond extract, vanilla extract is a fine substitute. You may also try hazelnut extract for a different flavor profile, but use it sparingly to avoid overpowering the cake.
Can I make this cake ahead of time?
Yes, this cake stores well and can be made a day in advance. Just keep it covered at room temperature. If you plan to make it even earlier, freezing is an excellent option, allowing you to enjoy it fresh later.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).