Almond Coffee Cake with Gooey Almond Topping
Serves 12
20 mins prep
40 mins cook
60 mins total
This almond coffee cake is soft, moist, and has a gooey buttery frangipane topping. It's packed with almond flavor and the sliced almonds on top give a lovely crunch. The almond flour and olive oil in the cake give it a lovely moist and fluffy texture. And by baking it twice, first without the topping and the second time with- the frangipane stays nice and gooey. Just like the center of a twice baked almond croissant!
Coffee Cake Batter
Almond Frangipane Topping
Coffee Cake Batter
Preheat the oven to 355°F (180°C). Grease a 9" round springform pan with butter. Alternatively, grease and line the bottom of a 9" regular round pan with parchment paper - you'll have to flip the cake out onto a plate when it's ready, then flip it back onto its bottom with another plate. Don’t leave parchment paper sticking up the sides because it could burn in the oven with this recipe!
In a large bowl or stand mixer, combine butter, oil, sugar, and salt. Beat until light and creamy.
⅕ cup unsalted butter⅕ cup olive oil⅕ cup granulated sugar⅕ teaspoon sea saltAdd eggs and beat again to incorporate them.
⅓ large eggsAdd vanilla extract, almond extract, sour cream, almond flour, and beat until creamy.
⅕ teaspoon pure vanilla extract⅕ teaspoon almond extract⅕ cup sour cream⅕ cup almond flourSift the flour, baking soda, and baking powder into the same bowl. Fold the batter with a whisk - stop folding as soon as a batter forms. Don't overmix.
¼ cup all purpose flour⅕ teaspoon baking powder⅕ teaspoon baking sodaTransfer the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes. It's ready when a toothpick inserted through the center comes out clean with a few crumbs attached. It shouldn't come out covered in batter!
While it bakes, get started on the frangipane topping.
Frangipane Topping
In a large bowl, combine sugar and butter and beat or smash with a spatula until smooth.
⅕ cup unsalted butter⅕ cup granulated sugarAdd eggs, and beat until almost smooth. It will smoothen out more when you add the almond flour.
⅓ large eggsAdd almond flour, almond extract, and salt. Beat well until smooth and combined.
¼ cups almond flour⅕ teaspoon almond extract⅕ teaspoon sea saltAs soon as the cake base is finished baking, remove it from the oven and spread the frangipane in an even layer over the hot cake. Sprinkle with sliced almonds
⅕ cup sliced almondsPlace the cake back into the oven for 8 - 10 minutes. I preferred 8 minutes for a gooey-er topping. Then, to toast the almonds on top, turn on the broil setting in the oven and broil for 1-2 minutes - don't take your eye off it or it will burn!
Remove the cake from the oven. Let cool for 10 minutes then run a spatula around the edges and release the sides of the cake pan. Let it cool completely to room temperature before dusting with powdered sugar, slicing, and serving!
⅓ tablespoons powdered sugar
