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Almond cream cheese coffee cake, drizzled with almond icing.

Almond Coffee Cake

Heather Smoke
Moist and fluffy almond coffee cake, filled with a layer of cream cheese and almond paste, drizzled with almond icing.
5 from 2 votes
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Breakfast
Cuisine American
Servings 16


Coffee Cake

  • ¾ cup granulated sugar
  • 6 tbsp unsalted butter, softened to room temperature
  • 2 large eggs
  • ¾ cup sour cream
  • ¾ cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1 ½ tsp almond extract
  • 1 ¾ cups all-purpose flour, spooned and leveled
  • 2 tbsp corn starch
  • 1 ⅛ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¼ tsp ground nutmeg
  • tsp ground cloves

Filling (optional)

  • 4 oz cream cheese, softened to room temperature
  • 4 oz almond paste (not almond pastry filling)


  • cup granulated sugar
  • ½ cup all-purpose flour, spooned and leveled
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 3 tbsp cold unsalted butter
  • ¼ cup almonds, finely chopped


  • 1 cup powdered sugar
  • ¼ cup heavy whipping cream
  • ½ tsp almond extract


Coffee Cake

  • Preheat the oven to 350 F, and spray a 9-inch square baking pan with non-stick spray.
  • Using an electric mixer (stand or handheld), beat the sugar and butter for about 5 minutes, until light and fluffy. Scrape the bowl down and beat in the eggs.
  • Whisk in the sour cream, heavy whipping cream and extracts, until well combined.
  • In a separate bowl, sift together the flour, corn starch, baking powder, baking soda, salt, nutmeg and cloves.
  • Add the dry ingredients to the wet, and whisk briefly, just to combine. Use a spatula to finish folding in any bits of flour. The batter will be thick but spreadable.
  • Set aside while you make the filling.


  • With an electric mixer, beat the cream cheese and almond paste for about 30 seconds until combined.
  • Spread half the batter into the bottom of your pan.
  • Dollop the filling over the batter, then use a small icing spatula to spread the filling out.
  • Spread the remainder of the batter over the filling.


  • In a bowl, combine the sugar, flour and salt. Use a pastry cutter to cut the butter in until the streusel is moist and crumbly. Stir in the almonds (reserving 1-2 tablespoons to sprinkle over the icing later, if you like).
  • Sprinkle the streusel over the batter.


  • Bake the cake on the center oven rack, for about 45-50 minutes, or until the edges are golden brown and a cake tester inserted in the center comes out clean.
  • Set aside to cool while you make the icing.


  • In a bowl, stir together the powdered sugar, cream and almond extract until smooth, and has a thick drizzling consistency.
  • Drizzle the icing over the hot cake, and sprinkle with the remaining chopped almonds.
  • Let cool 20-30 minutes, then serve warm, or at room temperature.


  • The filling is optional - I've made this coffee cake with and without the cream cheese and almond paste, and it's great either way.  The cream cheese adds a moist, creamy, slightly dense layer inside the fluffy cake.  Another option would be to just crumble and sprinkle a layer of almond paste over half the batter, without the cream cheese.
  • Leftover coffee cake should be stored in an airtight container at room temperature, for up to 3 days.  It's fantastic leftover, and can be rewarmed for 20-30 seconds in the microwave for that "just-baked" texture.
  • The oval pan shown in this post measures 8x12 inches, but because of the oval shape, only has slightly more capacity than a 9-inch square pan.  A 9x13 pan would be too big, and an 8-inch square pan is too small for this much batter, so a 9-inch square pan is recommended.
  • Because of the long bake time, you may find that the bottom of the cake browns quite a bit if you use a glass or ceramic pan (which conducts more heat).  A light-weight aluminum pan conducts less heat and should result in less of a browned crust at the bottom of the cake.  I used a ceramic pan, though, and didn’t mind the golden brown crust at the bottom, so it’s just a matter of preference.
Keyword Almond, Coffee Cake, High Altitude