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Almond Crumb Coffee Cake

Soft vanilla cake topped with buttery almond streusel.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 0.75 cup milk
Crumb Topping
  • 0.75 cup all-purpose flour
  • 0.5 cup brown sugar packed
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup sliced almonds
  • 0.5 cup unsalted butter melted
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • 8x8 baking pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line an 8x8 pan with parchment.
  2. Mix crumb topping ingredients until crumbly and set aside.
  3. Whisk flour, baking powder, baking soda, and salt.
  4. Beat butter and sugar until fluffy.
  5. Add eggs, vanilla, and almond extract.
  6. Alternate adding dry ingredients and milk until combined.
  7. Spread batter in pan and sprinkle topping evenly.
  8. Bake 35–40 minutes until toothpick comes out clean.
  9. Cool completely on wire rack.
  10. Whisk glaze ingredients and drizzle over cake.
  11. Slice and serve.

Notes

For extra crunch, toast almonds before adding to topping.