Name: Almond Coffee Cake with Brown Butter Streusel Topping
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 slices
Cuisine: American
Ingredients: 0.5 cup unsalted butter; 0.5 cup granulated or cane sugar; 0.25 cup light brown sugar; 2 whole egg; 2 teaspoons pure vanilla extract; 0.25 tsp almond extract; 0.5 cup plain full fat yogurt; 0.25 full fat milk; 1.5 cups all-purpose flour; 1 tbsp non-fat milk powder; 1.5 teaspoons baking powder; 0.25 tsp baking soda; 0.5 tsp kosher salt; 6 tablespoons unsalted butter; 0.75 cup powdered sugar; 1 whole egg; 1 egg yolk; 1.5 teaspoons almond extract; 0.5 tsp pure vanilla extract; 0.75 cup almond flour; 1 tbsp all purpose flour; 0.25 tsp kosher salt; 4 tablespoons unsalted butter; 0.333 cup light brown sugar; 2 tablespoons granulated sugar; 0.75 cup all-purpose flour; 0.25 tsp almond extract; 0.5 tsp vanilla extract; 1 pinch kosher salt; 0.5 cup almonds

This almond coffee cake combines three layers of flavor: a soft vanilla almond cake batter, a creamy almond filling inspired by almond croissants, and a buttery brown butter streusel topping. The result is a tender coffee cake with rich almond flavor in every bite. If you love bakery-style almond pastries, this almond coffee cake is the perfect recipe to make at home.

Breakfast

50 m

American

Browndis

March 20, 2026

Browndis.com

Almond Coffee Cake with Brown Butter Streusel Topping

Almond Coffee Cake with Brown Butter Streusel Topping cover

From the Cook

1/3

Almond Coffee Cake with Brown Butter Streusel Topping

Browndis

Browndis.com

Ingredients

Warning0 allergens identified

Almond Coffee Cake with Brown Butter Streusel Topping

Cake Batter

½ cup unsalted butter

½ cup granulated or cane sugar

¼ cup light brown sugar

2 whole egg

2 teaspoons pure vanilla extract

¼ tsp almond extract

½ cup plain full fat yogurt

¼ full fat milk

1 ½ cups all-purpose flour

1 tbsp non-fat milk powder

1 ½ teaspoons baking powder

¼ tsp baking soda

½ tsp kosher salt

Almond Filling

6 tablespoons unsalted butter

¾ cup powdered sugar

1 whole egg

1 egg yolk

1 ½ teaspoons almond extract

½ tsp pure vanilla extract

¾ cup almond flour

1 tbsp all purpose flour

¼ tsp kosher salt

Brown Butter Streusel

4 tablespoons unsalted butter

⅓ cup light brown sugar

2 tablespoons granulated sugar

¾ cup all-purpose flour

¼ tsp almond extract

½ tsp vanilla extract

1 pinch kosher salt

Coffee Cake Topping

½ cup almonds

¼ cup powdered sugar

Instructions

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Instructions

In a small saucepan over medium heat, melt ½ cup (113g) unsalted butter. Cook, stirring occasionally, until the butter foams and the milk solids turn golden brown with a nutty aroma. Pour into a bowl and let cool for 10–15 minutes.

In the same saucepan, melt 4 tablespoons (56g) butter over medium heat. Cook until the butter turns golden brown and fragrant. Remove from heat.

In a bowl combine ¾ cup flour, ⅓ cup brown sugar, 2 tablespoons granulated sugar, and a pinch of kosher salt. Add the browned butter along with ½ teaspoon vanilla extract and ¼ teaspoon almond extract. Mix with a fork until crumbly clumps form. Place the streusel in the refrigerator while preparing the cake.

In a bowl whisk 6 tablespoons softened butter and ¾ cup powdered sugar until smooth. Add 1 egg, 1 egg yolk, 1½ teaspoons almond extract, and ½ teaspoon vanilla extract and mix until combined. Stir in ¾ cup almond flour, 1 tablespoon all-purpose flour, and ¼ teaspoon salt until a thick paste forms. Set aside.

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.

In a large bowl whisk together the cooled brown butter, ½ cup granulated sugar, and ¼ cup brown sugar until smooth. Add 2 eggs, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract and whisk until glossy. Stir in ½ cup yogurt and ¼ cup milk.

In a separate bowl whisk 1½ cups flour, 1 tablespoon milk powder (optional), 1½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon kosher salt. Add the dry ingredients to the wet ingredients and mix just until combined.

Spread the batter evenly into the prepared pan. Use a knife or spoon to gently spread the almond filling on top of the cake batter.

Sprinkle the chilled streusel evenly over the top and finish with ½ cup sliced almonds.

Bake for 40–45 minutes, or until a toothpick inserted into the center comes out mostly clean.

Allow the cake to cool in the pan for 15 minutes, then lift it out using the parchment paper.

Dust the top with powdered sugar before slicing and serving.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Brown Your Butter Slowly 🧈
Cook butter over medium heat, stirring frequently until it turns golden with a nutty aroma (5-7 minutes), then cool completely before mixing with streusel to prevent melting and ensure a crumbly texture.
Bloom Your Leavening Agents 🫧
Mix baking soda and baking powder with your dry ingredients at least 5 minutes before wet ingredients to maximize rise and achieve a light, tender crumb structure.
Layer Your Almond Filling Strategically 🎂
Spread half the cake batter on the bottom, pipe or spoon the almond filling in a thin layer (not too thick), then top with remaining batter to prevent sinking and ensure even distribution throughout.
Use Room Temperature Ingredients 🌡️
Remove eggs, yogurt, and milk from the fridge 30 minutes before baking so they incorporate smoothly into the batter, creating a uniform texture and better rise.
Toast Your Streusel Almonds First ✨
Lightly toast sliced almonds for 2-3 minutes before adding to the streusel topping to enhance their nutty flavor and prevent them from becoming soggy during baking.