Easy Almond Coffee Cake

5 from 8 votes

A simple yet elegant coffee cake flavored with almond extract and topped with a cinnamon streusel! This fluffy sheet cake makes the best brunch or dessert!

Prep Time20

Cook Time40

Total Time1

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Servings: people

Calories: 300kcal

Author: Kayla Burton

Equipment

9 inch round cake pan
Mixing bowls
Measuring spoons
Scale/measuring cups
Parchment paper

Ingredients

Cinnamon Almond Streusel

3 tablespoons (42 g) unsalted butter melted
½ cup (62.5 g) all-purpose flour
⅓ cup (66 g) brown sugar packed
½ teaspoon ground cinnamon
2 tablespoons sliced almonds crushed into small pieces

Almond Cake

1¾ cups (218.75 g) all-purpose flour weighed in grams or spooned and leveled
2 teaspoons (8 g) baking powder
½ teaspoon (3 g) salt
½ cup (118.29 ml) vegetable oil
¾ cup (150 g) granulated sugar
2 large eggs room temperature
1½ teaspoons almond extract
¼ teaspoon vanilla extract
¾ cup (177.44 ml) Lifeway Organic Plain Whole Milk Kefir room temperature

Instructions

Cinnamon Almond Streusel

In a medium bowl, combine the flour, brown sugar, and cinnamon. Mix in the melted butter until it resembles wet sand, then add the sliced almonds.

Almond Cake

Preheat oven to 350°F. Grease a round 9-inch pan with nonstick spray and then place a parchment paper round on the bottom.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, mix together the oil and sugar really well. Stir in the eggs and almond and vanilla extracts, followed by the kefir.
Gently fold the dry ingredient mixture into the wet ingredients, just until combined. Pour the batter into the prepared cake pan and top with streusel.
Bake on the middle rack until a toothpick comes out clean (about 37-42 minutes). Let it cool in the pan until it's cool enough to touch, then carefully flip it out of the pan.

Notes

Kefir: This recipe is sponsored by my favorite kefir brand, Lifeway. Their organic whole milk plain or lemon kefir is best in this recipe.

Storage: Store cooled almond coffee cake in an airtight container at room temperature for 1 week or in the freezer for 3 months. I recommend slicing it up before freezing.

Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

Nutrition