Almond Cinnamon Streusel Coffee Cake

This Almond Cinnamon Streusel Coffee Cake brightens mornings and holiday brunches alike. The batter keeps a tender crumb, and a crunchy almond-cinnamon streusel gives each slice satisfying texture and warm spice. Pair with coffee, tea, or a dollop of yogurt for a simple treat.

Try a muffin version if you want single-serve options for busy mornings.

What makes this coffee cake so appealing

I love how this coffee cake blends familiar pantry items into something special. It feels seasonal without fuss. The cinnamon and toasted almonds bring autumn notes, but the cake works year-round. It’s a great recipe to bring to a brunch, share with neighbors, or keep for lazy weekend breakfasts. The streusel holds up well, so you get texture in every bite.

If you enjoy nut-forward cakes, a pistachio twist is a fun variation.

Reasons you’ll fall for this cake

The flavor hits comfort notes: warm cinnamon, a hint of almond, and brown sugar in the streusel. The batter uses plain ingredients many cooks already have. You get bakery-style results without long prep.

It’s also forgiving. The steps are straightforward. You can mix by hand or with a stand mixer. The cake bakes in one pan, so cleanup stays easy. That makes this recipe perfect for both beginners and people who want a reliable crowd-pleaser.

For another cinnamon-sweet take, check out coffee cake cookies inspired by a favorite TV show.

Ingredients and substitutions

Below is a clear list of what you’ll need, plus simple swaps if you have dietary needs or preferences. Toasting the almonds ahead improves their crunch and flavor.

Shopping list for this recipe

Cake batter

• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter, softened
• 2 large eggs, room temperature
• 1 cup (240 g) sour cream or plain Greek yogurt
• 1/4 cup (60 ml) milk
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional, for a mild almond note)

Streusel

• 3/4 cup (150 g) packed brown sugar
• 1/2 cup (65 g) all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 6 tbsp (85 g) cold unsalted butter, cut into small cubes
• 3/4 cup (75 g) sliced or slivered almonds, lightly toasted

Glaze (optional)

• 1 cup (120 g) powdered sugar
• 1–2 tbsp milk
• 1/4 tsp almond extract

Smart swaps for common needs

• Dairy-free: Replace butter with a vegan stick butter and use a coconut or almond milk and a dairy-free yogurt in place of sour cream.
• Lower sugar: Reduce granulated sugar in the batter to 3/4 cup and use a slightly smaller streusel portion.
• Whole grain: Replace up to half the flour with whole wheat pastry flour for a nuttier crumb.
• Nut-free: Omit almonds and add 1/2 cup old-fashioned oats or extra streusel for crunch.

A quick variation

Stir 1/2 cup chopped apples into the batter before layering for an apple-cinnamon almond coffee cake.

Use almond cereal crumbs in the streusel for extra crunch if you have them on hand.

How to make the Almond Cinnamon Streusel Coffee Cake

Follow these steps in order for best texture and even baking. Read through once before you start.

Step-by-step cooking instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) springform pan or a 9×13-inch pan for a thinner cake.
2. Make the streusel: In a bowl, combine brown sugar, flour, cinnamon, and salt. Cut in the cold butter with a pastry cutter or two forks until mixture resembles coarse crumbs. Stir in toasted almonds. Chill while you make the batter.
3. Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
4. Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla and almond extract.
5. Add dry and wet: Alternately add flour mixture and sour cream to the butter mixture, beginning and ending with the flour. Mix until just combined. Stir in milk to loosen batter if needed.
6. Layer: Spread half the batter in the prepared pan. Sprinkle half the streusel over the batter. Dollop and gently spread the remaining batter. Top with remaining streusel.
7. Bake: Place on the middle rack and bake 35–45 minutes (9-inch) or 25–30 minutes (9×13) until a toothpick in the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil.
8. Cool: Let cool on a wire rack 15–20 minutes. Remove springform rim or slice from pan. Drizzle glaze if using.

Tips for texture, timing & tools

• Use room-temperature eggs and butter for an even batter.
• Toast almonds in a dry skillet 3–5 minutes until fragrant; watch carefully.
• Don’t overmix once you add flour. Overworking the batter yields a dense crumb.
• For a crisper streusel, chill it before topping the batter.
• Rotate the pan halfway through baking if your oven has hot spots.
• Use a toothpick to check doneness; a few moist crumbs are fine.
• If baking in a larger pan, reduce baking time and check early.

Storage, reheating, and common questions

Best way to store

Keep the cake at room temperature, covered with a cake dome or foil, for up to 2 days. For longer storage, refrigerate it in an airtight container for up to 5 days.

Reheating without losing flavor

Warm slices in a 300°F (150°C) oven for 8–12 minutes. You can also microwave a slice for 12–20 seconds, but the oven gives a better texture.

A dish worth making again and again

This cake holds well as leftovers and makes a lovely gift. Freeze single slices wrapped tightly in plastic and foil for up to 3 months. Thaw in the fridge and warm gently before serving.

Common reader questions

Can I make this gluten-free?

Yes. Use a 1:1 cup-for-cup gluten-free flour blend that contains xanthan gum. The crumb will be slightly different, but the flavor stays the same.

Will almond flour work instead of some all-purpose flour?

You can replace up to 1/2 cup of the flour with almond flour for extra almond flavor. Too much almond flour will make the cake dense and crumbly.

Can I make this ahead for a party?

Absolutely. Bake the day before and store covered at room temperature. Add the glaze just before serving for the freshest look.

Can I freeze the cake?

Yes. Wrap cooled cake tightly and freeze up to 3 months. Thaw overnight in the refrigerator and warm gently before serving.

If you want another cinnamon coffee cake idea, this Easy Cinnamon Coffee Cake Recipe has a simple approach and useful notes you may find helpful. Enjoy baking, and feel free to tweak the nuts or glaze to match your taste.

Almond Cinnamon Streusel Coffee Cake

This Almond Cinnamon Streusel Coffee Cake combines a tender crumb with a crunchy almond-cinnamon streusel, making it a delightful treat for mornings and brunches.

Print Recipe
Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

  

For the cake batter

• 2 cups 2 cups (250 g) all-purpose flour
• 1 cup 1 cup (200 g) granulated sugar
• 2 tsp 2 tsp baking powder
• 1/2 tsp 1/2 tsp baking soda
• 1/2 tsp 1/2 tsp fine sea salt
• 1/2 cup 1/2 cup (115 g) unsalted butter, softened
• 2 large 2 large eggs, room temperature
• 1 cup 1 cup (240 g) sour cream or plain Greek yogurt
• 1/4 cup 1/4 cup (60 ml) milk
• 1 tsp 1 tsp vanilla extract
• 1/2 tsp 1/2 tsp almond extract (optional, for a mild almond note)

For the streusel

• 3/4 cup 3/4 cup (150 g) packed brown sugar
• 1/2 cup 1/2 cup (65 g) all-purpose flour
• 1 1/2 tsp 1 1/2 tsp ground cinnamon
• 1/4 tsp 1/4 tsp salt
• 6 tbsp 6 tbsp (85 g) cold unsalted butter, cut into small cubes
• 3/4 cup 3/4 cup (75 g) sliced or slivered almonds, lightly toasted

For the glaze (optional)

• 1 cup 1 cup (120 g) powdered sugar
• 1–2 tbsp 1–2 tbsp milk
• 1/4 tsp 1/4 tsp almond extract

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) springform pan or a 9×13-inch pan for a thinner cake.
• Make the streusel: In a bowl, combine brown sugar, flour, cinnamon, and salt. Cut in the cold butter with a pastry cutter or two forks until the mixture resembles coarse crumbs. Stir in toasted almonds. Chill while you make the batter.
• Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Mixing

• Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla and almond extract.
• Add dry and wet: Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour. Mix until just combined. Stir in milk to loosen batter if needed.

Baking

• Layer: Spread half the batter in the prepared pan. Sprinkle half the streusel over the batter. Dollop and gently spread the remaining batter. Top with the remaining streusel.
• Bake: Place on the middle rack and bake 35–45 minutes (9-inch) or 25–30 minutes (9×13) until a toothpick in the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil.
• Cool: Let cool on a wire rack for 15–20 minutes. Remove springform rim or slice from pan. Drizzle glaze if using.

Notes

Use room-temperature eggs and butter for an even batter. Toast almonds in a dry skillet for 3–5 minutes until fragrant. Don’t overmix once you add flour. For a crisper streusel, chill it before topping the batter.

Keyword Almond Cake, Baking, Brunch Recipe, Cinnamon Cake, Coffee Cake

Carol