This almond coffee cake is one of those simple cakes that still feels a little special. It has a soft cake base with a light almond flavor and a crumb topping with sliced almonds on top. I like making this when I want something easy that still tastes like it took more effort.

Why You Will Love This Recipe

This almond coffee cake is great because the texture stays soft while the topping adds a bit of crunch. The almond flavor comes through without being too strong, and it pairs really well with the crumb topping. Another reason I like this recipe is that it uses simple ingredients and comes together quickly, so it works for breakfast, a snack, or even dessert.

What You Will Need for this Almond Coffee Cake

You will need all-purpose flour, which gives the cake structure, and baking powder to help it rise.

Vegetable oil keeps the cake soft and moist, while granulated sugar adds sweetness.

Eggs help bind the batter, and almond extract gives the cake its main flavor. A small amount of vanilla extract adds a little extra depth.

Kefir helps keep the cake light and moist, but you can use buttermilk if needed.

For the topping you will use butter, brown sugar, and flour to create the crumb texture, along with cinnamon for flavor and sliced almonds for crunch.

Ingredients

Cinnamon Almond Streusel

• 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
• 3 tablespoons (42 g) unsalted butter, melted

Almond Cake

• 1¾ cups (218.75 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• ½ teaspoon (3 g) salt
• ½ cup (118 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 ml) plain kefir, room temperature

How to Make Easy Almond Coffee Cake

• Start by heating your oven to 350°F and greasing a 9-inch round pan, then line the bottom with parchment paper.
• To make the streusel, combine the flour, brown sugar, and cinnamon in a bowl. Add the melted butter and mix until the texture looks crumbly, then stir in the sliced almonds. Set this aside.
• In another bowl whisk together the flour, baking powder, and salt.
• In a large bowl mix the oil and sugar until combined. Add the eggs, almond extract, and vanilla extract, then mix again. Stir in the kefir until smooth.
• Add the dry ingredients into the wet mixture and fold everything together just until combined.
• Pour the batter into the prepared pan and spread it evenly. Sprinkle the streusel mixture over the top.
• Bake for 37–42 minutes, until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan until it’s cool enough to handle, then carefully remove it and let it cool before slicing.

Storage

Store the cake in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

More Coffee Cake Recipes

• Sour Cream Coffee Cake 
• Apple Coffee Cake
• Cinnamon Coffee Cake
•  Blueberry Coffee Cake
• Pumpkin Coffee Cake