This Almond Crumb Cake is a delicious moist coffee cake topped with a huge amount of almond crumbs that make this cake beyond your normal coffee cake.
If you like a good coffee cake and love almonds this is an awesome coffeecake for you! This coffee cake is full of almonds flour and crunchy sliced almonds. I’ve been thinking about making this for a while. I have played in my head for a bit about what if I took my crumb cake coffeecake recipe, and replaced some of the flour with almond flour. It turned out fantastic! It is a nice moist sour cream coffee cake base topped with a whole slew of crumbs that tastes reminiscent of marzipan and topped with more crunchy toasted sliced toasted almonds. I bought this to work at The Lion King and I had people literally running up to the Puppet shop where I had set it up. It was a huge hit.
This recipe is based on the classic crumb coffeecake that can be found all over New York. It is a cake that is perfectly named, as it really is half crumb. The coffee cake is full of cinnamon and loads of butter. I had never had this coffee cake before I moved to New York almost 20 years ago. Growing up I was used to my mom’s coffee cake, which I still love, and have an awesome recipe here. I saw these squares of half cake and half crumb in bodegas and diners all over the city. Of course, I had to try it. I instantly became a fan. I’ve made the classic version many times but I kept wondering what I could use to make it something different and special. I had a bunch of almond flour in my cupboard and bing! My brain went off with a light bulb of an idea. And behold the Almond Crumb Cake!
The key to this coffeecake is this awesome crunchy topping. When I was testing this recipe, it just wasn’t coming out crunchy enough and that chewy almond marzipan texture I was looking for. I decided to try broiling the cake at the end for a few minutes just to toast it up a bit but keeping the cake from overcooking. The result worked perfectly. The only thing I will say is; keep an eye on it. It can go from a nice and golden toasty goodness to burnt charcoal in a heartbeat.
This coffee cake will make your next brunch a huge hit. It can be baked the morning of, as it doesn’t take much more than an hour from start to finish. It can be baked the day before and it will still be awesome. Let me know in the comments below what you think.
A moist coffeecake with loads of crumb flavored with almonds
- 1 ½ cups almond flour
- 1 cup all-purpose flour
- 1 ¼ cups sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 ¾ cup butter melted (1 ½ sticks)
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 8 tablespoons butter, softened (1 stick)
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup sliced raw almonds
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Preheat oven to 350°.
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Butter or grease a 9 X 13-inch baking dish.
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In a medium bowl, combine the almond flour, all-purpose flour, sugar, and salt.
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Stir together the melted butter, the almond extract, and the vanilla.
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Pour the melted butter mixture into the almond flour mixture. Stir until thoroughly combined, set aside.
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In the bowl of a mixer (or you can use a mixing bowl and beat by hand) cream the softened butter and the sugar until very light and creamy.This should take several minutes.
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Add the eggs one at a time, beating well between additions and scraping down the sides of the bowl.
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Beat in the sour cream and the vanilla, scraping down the sides of the bowl again.
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With a spatula, stir in the flour mixture, blending well, but be careful not to over mix.
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Spread the coffeecake base evenly over the bottom of the prepared baking pan.
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Using your hands crumble the crumb mixture and evenly distribute the crumbs over the coffeecake base.
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Sprinkle the sliced almonds over the crumb mixture.
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Bake for 40-45 minutes, check with a cake tester or toothpick to see if the cake base is done, the tester should barely come out clean with a few crumbs still sticking.
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Turn the broiler on and broil for 2-3 minutes until the almonds are a deep golden brown and the crumb has started to turn a nice golden color.. Be careful and keep an eye on it, the coffeecake can burn easily.
This cake can be served warm or is great the next day.
