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A moist and fluffy almond cake is layered and topped with a crumbly toffee streusel and a sweet almond glaze in this delightful breakfast or dessert recipe! Toffee Almond Coffee Cake is seriously to die for!
Easy Coffee Cake with Streusel Topping
There are two criteria for a good coffee cake – a moist crumb and a crumbly streusel. This easy breakfast cake has both of those and more! There are tons of little toffee bits in the streusel topping, which is also layered inside of the almond-flavored cake. On top of that, there’s a smooth almond glaze for drizzling over the cake and some slivered almonds for a garnish!
You can even add a little sprinkle of toffee bits to sweeten the deal even more. This flavorful cake can be served any time, anywhere. I love making it in the morning and enjoying a second piece in the afternoon!
Why is it Called Coffee Cake?
The funny thing about coffee cake is that unlike chocolate cake or carrot cake, it’s not actually made using coffee. It’s simply called “coffee cake” because it’s meant to be eaten alongside a cup of joe! However, coffee cakes also go great with tons of other beverages. We’ll go over some yummy options later!
Recipe Ingredients
This sweet almond coffee cake uses tried and true ingredients for each component. The cake is moist and tender, the streusel topping is soft and buttery, and the glaze is light and creamy.
For the Toffee Streusel
- All-Purpose Flour: You’ll need 3/4 cup.
- Brown Sugar: Packed.
- Ground Cinnamon: For that classic cinnamon streusel flavor.
- Toffee Bits: About 1 cup.
- Butter: Melted.
For the Almond Coffee Cake
- Brown Sugar: Light or dark will work.
- Salted Butter: Brought to room temperature.
- Sour Cream: Thickens the batter so that the streusel doesn’t sink.
- Milk: For a moist crumb.
- Egg: Large.
- Almond Extract: Use a high-quality extract for the best results.
- Baking Powder: To help the cake rise.
- All-Purpose Flour: For structure.
For the Almond Glaze
- Powdered Sugar: To form the base of the glaze.
- Milk: Start with 3 tablespoons, adding more to thin out the glaze if needed.
- Almond Extract: For flavor.
- Optional Garnishes: Slivered almonds and toffee bits add a nice touch.
How to Make Toffee Almond Coffee Cake
I love a comforting breakfast that’s also easy to throw together, and those things definitely apply to this coffee cake! Even though there are a few moving parts, they’re all very simple and straightforward.
Make the Streusel
- Prep for Baking: Preheat the oven to 350°F. Prepare a 9-inch cake pan with a circle of parchment paper in the bottom and grease the sides.
- Combine Streusel Ingredients: Add the flour, brown sugar, cinnamon, toffee bits and melted butter to a medium-sized bowl and mix with a fork until all ingredients are incorporated. Set the mixture aside.
Make the Cake
- Beat Sugar & Butter: Beat the brown sugar and butter until the mixture is light in color and fluffy, about 3-4 minutes.
- Add Milk & Sour Cream: Add the sour cream and milk and mix until well incorporated.
- Add Egg & Almond Extract: Add the egg and almond extract and mix until smooth.
- Combine Dry Ingredients: Combine the flour and baking powder in a separate bowl.
- Add to Wet Ingredients: Add the combined dry ingredients to the batter and mix until smooth.
- Layer Batter & Streusel Mixture: Spread half of the cake batter into the bottom of the cake pan, then top it with about half of the streusel mixture. Repeat with the second half of each mixture, ending with the streusel.
- Bake: Bake for 28-30 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
- Let Cool: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a cooling rack to finish cooling.
Make the Glaze
- Combine Ingredients: Combine the powdered sugar, 3 tablespoons of milk and the almond extract in a small bowl, whisking until smooth.
- Adjust Consistency: Add additional milk or powdered sugar as needed for the glaze to reach a drizzling consistency.
- Drizzle Over Cake: Drizzle the glaze over the cooled coffee cake and sprinkle a few almond slivers and toffee bits over it, if desired.
Tips for Success
This forgiving recipe is a great choice for novice bakers. Here are some tips and tricks to guide you along the way!
- Adjust Glaze Consistency: Once you’ve made the glaze, go ahead and pick up a spoonful to test how it drizzles. If you’d like it to be runnier, add some more milk. If you want a thicker glaze, mix in a bit more powdered sugar.
- Anticipate Rising: It may seem like there’s very little cake batter for layering in the streusel, but it actually rises quite a bit when it bakes. The two layers of batter will seem thin, but spread them evenly, add the streusel and it’ll bake right up!
- Crumbs on the Toothpick are OK: If you wait until a toothpick inserted into your coffee cake comes out completely clean, it will likely be over-baked. With a cake as moist as this one, the toothpick should come out with a few loose crumbs.
- The More the Merrier: Worried that one 9-inch coffee cake won’t be enough for everyone? You can totally do 1 1/2 recipes worth and use a 9×13-inch pan! Leftover cake is super easy to store on the counter or in the freezer.
Serving Suggestions
Wondering what goes best with this tender toffee almond cake? I’ve got all the answers you seek.
- Serve with a Sausage Casserole: Planning a big brunch for an upcoming special occasion? I highly recommend serving my savory Sausage and Egg Breakfast Casserole as a main dish with this lovely coffee cake on the side! Such a satisfying meal.
How to Store Leftovers
This coffee cake stays fresh for 3-4 days, if stored properly. Place it in an airtight container and keep it at room temperature. Quick tip: you can help keep your baked goods moist by putting a damp piece of paper towel in the corner of the container.
Can I Freeze This?
Yes, this cake can be frozen for up to 3 months. First, wrap it tightly in aluminum foil, then place it in a freezer-safe container and store it. You could also do this with individual slices.
Be sure to thaw out your cake in the fridge before enjoying it. Bring it to room temperature or pop it in the microwave to warm it up, if desired.
Print
Toffee Almond Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes
- Yield: 14
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
A moist and fluffy almond cake is topped with a crumbly toffee streusel and a sweet almond glaze in this delightful breakfast or dessert recipe! Toffee Almond Coffee Cake is seriously to die for!
Ingredients
For the Streusel Topping
- 3/4 cup (98g) all purpose flour
- 3/4 cup (168g) packed brown sugar
- 1 tsp ground cinnamon
- 1 cup toffee bits
- 1/4 cup (56) butter, melted
For the Coffee Cake
- 1/2 cup (112g) brown sugar
- 6 tbsp (84g) salted butter, room temperature
- 1/4 cup (58g) sour cream
- 1/4 cup (60ml) milk
- 1 large egg
- 1 tsp almond extract
- 1 1/4 tsp baking powder
- 1 cup (130g) all-purpose flour
For the Glaze
- 3/4 cup (86g) powdered sugar
- 2 tbsp milk
- 1/4 tsp almond extract
- Slivered almonds, if desired
- Toffee bits, if desired
Instructions
- Preheat the oven to 350°F. Prepare a 9-inch cake pan with a circle of parchment paper in the bottom and grease the sides.
- To prepare the streusel, add the flour, brown sugar, cinnamon, toffee bits and melted butter to a medium-sized bowl and mix with a fork until all ingredients are incorporated. Set aside.
- To make the cake batter, beat sugar and butter until light in color and fluffy, 3-4 minutes.
- Add sour cream and milk and mix until well incorporated.
- Add egg and almond extract and mix until smooth.
- Combine flour and baking powder in a separate bowl
- Add dry ingredients to batter and mix until smooth.
- Spread half of the cake batter into the bottom of the cake pan.
- Top batter with about half of the streusel mixture.
- Spread remaining cake batter over streusel.
- Sprinkle remaining streusel over the top of the cake batter.
- Bake for 28-30 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove cake from oven and allow to cool in the pan for about 15 minutes. Then remove to cooling rack to finish cooling.
- To make the glaze, combine powdered sugar, 3 tablespoons of milk and almond extract in a small bowl and whisk until smooth. Add additional milk or powdered sugar, as needed for the glaze to reach a drizzling consistency.
- Drizzle the glaze over the coffee cake and sprinkle a few almond slivers and toffee bits over it.
- Store cake in an airtight container at room temperature. Cake should be eaten with 3-4 days.
Notes
Makes 12-14 servings
Nutrition
- Serving Size: 1 Slice
- Calories: 319
- Sugar: 30.4 g
- Sodium: 104.8 mg
- Fat: 14.4 g
- Carbohydrates: 43.5 g
- Protein: 3.5 g
- Cholesterol: 59 mg
Categories
More Coffee Cakes to Try
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This sounds so yummy! I bought everything I need to make it but then realized I only have a 10” cake tin. Will the measurements still work okay? If not, can someone tell me how to workout how much more to add. Thanks!
The batter is fairly thin for this cake (it’s rises a lot!), so it may be tough to make it work in a 10 inch pan. But you could do 1 1/2 recipes worth. It’d be a little thicker cake (which would work just fine). You’d just need to bake it a little longer.
I made this recipe and there was not enough cake dough for two layers. I tried spreading it but it didn’t work I ended up with one layer and put the topping over it.
It spreads very thin, but there is enough. It would work your way too though. I hope you enjoyed it!
I made 4 of these coffee cakes last week, 3 as gifts and 1 for my family. I received rave reviews from all who ate it. I did find it really difficult to spread the batter over the struesel as the struesel moved and stuck to the spoon. There seemed to be much less batter for my first 3 cakes, but strangely, my last seemed like it had more and spread quite easily. I’m wondering if the weather had anything to do with it. I plan to use less cinnamon the next time I make it as I felt it overpowered the toffee flavor. Overall, it is a delicious recipe that looks and tastes like bakery quality.
Hi Lindsay, I have loved this recipe and used it multiple times! Instead of using the Bailey’s creamer, I’ve had tremendous success with Starbucks’ Toffeenut Latte creamer. I had planned to make it for our church’s dessert auction this Sunday, but I see that the recipe has changed! Is there any way I can access the original recipe? I realize you have changed it to accommodate your readers so I hate to be bother – I just thought I would ask 🙂 thanks!
It has changed but I’m pretty sure I only replaced the creamer with milk and added almond extract. You can swap out the milk for the creamer and leave out the almond extract, if you like.
Hi , I wanted to know if I could substitute toffee bits with Kraft’s caramel. I have tried 3 of your cake recipes and they’re simply amazing. Cant wait to get this one too … I m a bit scared of trying a recipe without a video but I’m also looking forward to it. Thank you for the amazing recipes.
The Kraft caramels are quite a bit bigger and have a different texture. I’m not sure that would turn out so well. So glad you enjoy the recipes!
This sounds delicious. Can you substitute almond flour for all purpose flour?
I haven’t tested it to be able to say.
Could this be made gluten free by using almond flour in place of APF
I haven’t tested it but I don’t think it would work as well.
Any tips on how to get it out of the pan ?? Thanks!
I usually flip it out onto a cooling rack lined with parchment paper and then quickly flip it back over onto another cooling rack so that it is standing upright.
Can I omit the toffee bits from the streusel, I don’t have any on hand and would like to make this.
You should tell people they need to make in a cheesecake pan not a regular cake pan. Epic fail
I made this last night. No brown sugar, so I made my own with molasses and granulated sugar. We don’t use butter, so I used corn oil. And finally, no sour cream or plain yogurt so I used one-half an Activia (biofidus–with figs and seeds). It was scrumptious! totally foolproof recipe! Thank you.
Question I don’t see where you separate the egg but that one it says to make the cake you and egg white. Is it a whole egg or just the egg whites?
Where are you seeing an egg white listed? The cake itself lists one egg in the ingredients, which is a whole egg.
I dont see creamer in the recipe ingredient list?
Yes, that creamer is no longer sold. I’ve been getting a number of questions about how to make it without the creamer, so I updated it just this past week after remaking and testing it. I just haven’t had a chance to update the post and photos yet.
Thanks so much Lindsay! Love your recipes and your book!
I can’t find the BAILEYS® Coffee Creamer Toffee Almond Cream anywhere in stores or online. What would you substitute? Can we use regular (alcoholic) Baileys Irish Cream? How would we compensate for the loss of the toffee + almond flavor?
I updated the recipe this past week to use without the creamer. Thanks!
Hey there! Just wondering what the best way to store this cake is if I made it a day in advance? Fridge, counter, covered? Thanks!
I’d leave it covered on the counter.