If there’s anything being trained in a classic French pastry style has taught me, it’s to appreciate the almond. The addition of almond can be found all over the French pastry world: in decadent cakes, filling flaky pastries like croissants or pithiviers, as part of delicate cookies and tarts, in elegant petit fours, the list goes on. The humble coffee cake may not typically make that list, but once you’ve tried it, you’ll understand the addition of the frangipane.
This cake is tender and not too sweet, with a fragrant vanilla flavor that pairs beautifully with the bittersweet almond filling. The sandy crumb topping and sliced almonds both offer a delightful crunch to contrast the soft texture of the sponge. The perfect accompaniment to a cup of coffee or tea in the morning, and delectable version of socially accepted cake for breakfast.
FAQs and Science
I don’t have a stand mixer, can I make the frangipane without one? Absolutely! Rather than the stand mixer, use either a whisk or a hand mixer along with just a large mixing bowl. It will take longer and good muscle power, especially using a whisk, but with perseverance and some elbow grease, you’ll get there just fine.
Why have the addition of almond extract in the frangipane? I like for the flavors in what I bake to really stand out, and the extract just offers a little more oomph of flavor so the almond can shine more brightly.
Can I use low or nonfat sour cream? I don’t like to use full-fat if I can avoid it. I really wouldn’t recommend it, the full-fat version aids in the soft, tender texture of the cake. Lowering the fat content like that will make for a drier coffee cake.
That seems like a lot of vanilla, why a whole Tablespoon? When you’re asking vanilla to play a starring role, not just supportive, you need more of it. In order to distinguish the vanilla in addition to the almond, a Tablespoon is what works in the batter.
Can I freeze the coffee cake? Absolutely! Allow the fully baked coffee cake to cool completely, then wrap it tightly in plastic and seal it in a freezer safe bag for up to 3 months. Allow it to thaw on the counter the night before you’d like to enjoy it.
I couldn’t find sliced almonds, is there another substitute? Chopped or slivered almonds would work just fine! Or you could simply leave them out, as they’re mainly a garnish. They do add to the cake texturally, but it certainly won’t ruin anything not to include them.
What You’ll Need
- 8×8 inch baking dish
- Parchment paper
- Nonstick baking spray
- Dry measuring cups
- Measuring Spoons
- Stand mixer with paddle attachment
- Large mixing bowl
- Medium mixing bowl
- 2 small mixing bowls
- Pastry blender or fork
- Whisk
- Rubber spatula
- Offset spatula
- Cooling rack
The Process
Begin by preheating the oven to 325, on the convection setting if possible, and prepare the baking dish. Line the bottom and two sides of an 8×8 inch baking dish with parchment paper, ensuring it measures long enough to reach 1 inch above each side. Coat the two uncovered sides with nonstick baking spray, and set the pan aside.
Start with the crumb topping, so it will be ready to go as soon as the batter and frangipane are made and assembled. Cut the butter into 1/2 inch cubes, and set them in the fridge until you’re ready to add it, so it stays cold. In a small mixing bowl, whisk together the flour, sugar, almond flour, and salt. Toss in the cold, cubed butter and, using a fork or pastry blender, cut the butter into the dry goods until a sandy texture is reached, with any remaining chunks of butter smaller than pea sized.
Pour the vanilla into the sandy mixture and toss it with a fork until it’s evenly distributed. Set the crumb aside for later.
Next, prepare the frangipane. In a small mixing bowl, whisk together the almond flour, corn starch, and salt. Set the bowl aside.
In the bowl of a stand mixer, cream together the butter and sugar on speed 3 or 4 for 4-5 minutes. This should go from butter yellow in color to almost white with a fluffy texture. Scrape down the sides of the bowl with a rubber spatula.
Add the egg and almond extract to the creamed butter, and beat on speed 3 or 4 until the egg has been fully absorbed, around 30 seconds-1 minute. Scrape down the sides of the bowl once more with the rubber spatula.
Toss in the almond flour mixture all at once and beat on level 1 or 2 until the frangipane has become one homogeneous cream, around a minute or so.
Set the frangipane aside.
Onto the cake batter! In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry goods aside.
In a medium mixing bowl, melt the butter in the microwave in 30 second increments, as to avoid it overheating and popping. No one wants to have to clean a butter explosion. Add the sugar, and whisk the two to combine, about 30 seconds.
To the butter and sugar, add in the sour cream, milk, and vanilla, and whisk to combine. Crack in the eggs, and whisk once more until it all comes together.
Make a well in the center of the dry goods, and pour the wet mixture into the center of it, using a rubber spatula to scrape in any batter clinging to the sides of the medium bowl.
With that same rubber spatula, gently mix the wet and dry together until the batter is combined, leaving no dry streaks.
In the prepared baking dish, spread half of the batter evenly over the bottom. Top that layer with the entirety of the frangipane, and cover the frangipane with the remaining half of batter. Sprinkle the sliced almonds over the top, then cover those with the crumb topping. If you do crumb before almonds, the almonds will just fall off in the end, rendering them useless.
Place the baking dish into the oven for 75 minutes, flipping halfway through, until a toothpick stabbed in the center comes out clean. Start checking the coffee cake with a toothpick at 70 minutes, in case your oven runs hot.
Allow the coffee cake to rest in the pan for 5-10 minutes, then transfer it to a cooling rack. One it reaches room temperature, dust the cake with powdered sugar, slice into 12 equal portions and enjoy! Store the coffee cake in an airtight container for up to 3 days.
Vanilla Almond Coffee Cake
Bake Time: 325F for 75-80 minutes
Servings: 9 Slices
Total Time: 2 hours 20 minutes
Prep Time: 60 Minutes
Ingredients:
Crumb Topping:
- 1/4 cup light brown sugar
- 1/4 cup all-purpose flour
- 2 Tablespoons almond flour
- 1/4 teaspoon salt
- 3 Tablespoons unsalted butter, cold
- 1 teaspoon vanilla extract
Frangipane (Almond Cream):
- 3/4 cup almond flour
- 4 1/2 teaspoons corn starch
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
Cake Batter:
- 2 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 11 Tablespoons unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla
- 3/4 cup full fat sour cream
- 2 Tablespoons whole milk
Other:
- 1/4 cup sliced almonds
- Powdered sugar, for dusting
Instructions:
Crumb Topping:
- Preheat the oven to 325, on the convection setting if possible, and prepare the baking dish. Line the bottom and two sides of an 8×8 inch baking dish with parchment paper, ensuring it measures long enough to reach 1 inch above each side. Coat the two uncovered sides with nonstick baking spray, and set the pan aside.
- Begin by preparing the crumb topping. Cut the butter into 1/2 inch cubes, and set it in the fridge until you’re ready for it.
- In a small mixing bowl, whisk together the brown sugar, flour, almond flour, and salt. Add the cold, cubed butter and, using a pastry blender or fork, cut the butter into the dry goods until you reach a sandy texture.
- Pour the vanilla into the sandy mixture and toss it with a fork until evenly distributed. Set the crumb aside for later.
Frangipane:
- In a small mixing bowl, whisk together the almond flour, corn starch, and salt. Set this bowl aside.
- In the bowl of a stand mixer using the paddle attachment, cream together the butter and sugar on speed 3 or 4 for 4-5 minutes. This should go from butter yellow in color to almost white with a fluffy texture. Scrape down the sides of the bowl with a rubber spatula.
- Add the egg and almond extract to the creamed butter, and beat on speed 3 or 4 until the egg has been fully absorbed, around 30 seconds-1 minute. Scrape down the sides of the bowl.
- Toss in the almond flour mixture all at once and beat on level 1 or 2 until the frangipane has become one homogeneous cream, around a minute or so. Set the frangipane aside.
Batter:
- In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Set the dry goods aside.
- In a medium mixing bowl, melt the butter in the microwave in 30 second increments, as to avoid it overheating and popping. Add the sugar, and whisk the two to combine, about 30 seconds.
- To the butter and sugar mixture, add in the sour cream, milk, and vanilla, and whisk to combine. Add the eggs, and whisk once more until they’ve all come together.
- Make a well in the center of the dry goods (reference photo above), and pour the wet mixture into the center of it, using a rubber spatula to scrape in any batter clinging to the sides of the medium bowl. With that same rubber spatula, gently mix the wet and dry together until the batter is combined, leaving no dry streaks.
- In the prepared baking dish, spread half of the batter evenly over the bottom. Top that layer with the entirety of the frangipane, and cover the frangipane with the remaining half of batter. Sprinkle the sliced almonds over the top, then cover those with the crumb topping.
- Place the baking dish into the oven for 75 minutes, flipping halfway through, until a toothpick stabbed in the center comes out clean. Start checking the coffee cake with a toothpick at 70 minutes, in case your oven runs hot.
- Allow the coffee cake to rest in the pan for 5-10 minutes, then transfer it to a cooling rack. One it reaches room temperature, dust the cake with powdered sugar, slice into 12 equal portions and enjoy! Store the coffee cake in an airtight container for up to 3 days.
Tips
- For the top layer of batter, dollop spoonfuls all over the top of the frangipane and then spread that out to fill in the gaps with a butter knife or offset spatula. That way, you wont end up swirling the frangipane and cake batter together and you’ll keep that distinctive layer of frangipane in the center
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