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Indulge in a cinnamon-swirled, almond-filled coffee cake perfect for a sweet breakfast treat.
She loved to eat her greens and take long walks, but her weakness was the sweets for breakfast... and that's just one of the many things we loved about our momma! Most mornings, you'd find her at the table with a steaming cup of coffee and a piece of Mother's Almond Coffee Cake. The cinnamon-swirled, almond-filled morning munch was her favorite way to start her day and we loved the ones we got to share it with her. She taught us that life is all about balance and taking time to enjoy the things you love. That's what Mother's Almond Coffee Cake means to us and we hope you experience that with every crumble!
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup plain Greek Yogurt
For the cinnamon-brown sugar filling and topping:
- 1/2 cup all-purpose flour
- 3/4 cup brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/2 stick unsalted butter cold
- 3/4 cup packaged honey roasted almonds chopped, divided
Directions
- Preheat the oven to 350 degrees F.
- Grease an 8-inch square baking pan.
- In a medium bowl, add 2 cups of the flour, the baking powder, the baking soda, the salt, and 1/2 teaspoon of the cinnamon and whisk to combine.
- In the bowl of a stand mixer, add 1/2 cup of the room temperature butter and the granulated sugar and beat until it is fluffy, about 3 minutes.
- Add the eggs, one at a time, to the butter mixture and beat until it is smooth.
- With the mixer still on, add the vanilla extract, the almond extract, and the Greek yogurt to the butter mixture, then mix until they are well-combined.
- Gradually add the flour mixture to the butter mixture and mix until they are just combined.
- In a medium bowl, add the remaining flour, the brown sugar, and the remaining cinnamon and use a spoon to thoroughly mix.
- Work the remaining cold butter into the brown sugar mixture with your fingertips until it is evenly distributed.
- Stir 1/2 cup of the almonds into the brown sugar mixture.
- Pour 1/2 of the cake batter into the prepared cake pan, gently spreading it out, then sprinkle with 1/2 of the brown sugar mixture. Repeat the layers once.
- Sprinkle the cake with the remaining almonds.
- Bake the cake until it is golden and a toothpick inserted in the center comes out clean, about 45 minutes.
- Transfer the baking pan to a wire rack and let the cake cool to room temperature.
- Cut the cake into squares and serve.
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