Real Recipes From Real Home Cooks ®

almond coffee cake

(1 rating)
Recipe by
Pat Duran
Las Vegas, NV

You will love this coffeecake if you love true almond flavor and coffee. This is so good with your morning coffee..This recipe was given to me by a member of our Church when I lived in Alburqueque,NM...she was a recipe hound like most of us... This cake is best if made a day ahead ; cover and let stand at room temperature.

(1 rating)
yield 8 to 10 servings
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For almond coffee cake

  • 1/2 c
    brown sugar, packed
  • 1/2 c
    almonds, chopped (toasted are the best)
  • 3/4 tsp
    ground cinnamon
  • 1/3 c
    old fashioned oats
  • 1 1/2 tsp
    instant coffee powder
  • 1/4 c
    chilled butter, cut in pieces
  • CAKE
  • 3 c
    cake flour
  • 1 Tbsp
    baking powder
  • 1 c
    whole almonds,toasted and finely grind in food processor
  • 3/4 c
    butter, unsalted, room temperature
  • 1/2 c
    almond paste
  • 1 2/3 c
    granulated sugar
  • 1/2 tsp
    almond extract
  • 1 c
    lowfat milk or your choice of milk
  • 6 lg
    egg whites, room temperature for greater volume
  • 1 c
    powdered sugar
  • 1/4 c
    whipping cream
  • 1 tsp
    instant coffee powder
  • 1/3 c
    sliced almonds, toasted

How To Make almond coffee cake

  • 1
    Heat oven to 350^. Spray a 12 cup bundt pan with Bakers Joy( with flour)or grease and flour pan.Set aside. --- Strusel: Mix all but the butter in a small bowl. Add the butter in pieces and rub in with fork, fingers or pastry blender, till well blended. Set aside.
  • 2
    Cake: Mix flour and baking powder in a small bowl.Set aside. Grind the almonds, set aside. In electric mixer, beat butter and almond paste till blended. Gradually beat in the sugar,until fluffy. Add in extract; then stir in dry ingredients alternately with the milk. Fold in the ground almonds.
  • 3
    In another large bowl m using clean dry beaters, beat egg whites to medium peaks, gradually add in remaining 1/3 cup of sugar and beat till stiff but not dry. Fold whites into batter in 2 additions.
  • 4
    Pour half the batter into prepared pan. Sprinkle streusel over batter. Spoon remaining batter over streusel. Bake cake about 55 minutes of until cake tests done. Remove from oven . Cool in pan for 20 minutes. Turn cake out onto rack to cool completely. GLAZE: Combine all ingredients in a small bowl until well blended. Drizzle over cake, letting it drizzle down sides. Sprinkle with sliced almonds,if desired.