This Almond Frangipane Coffee Cake is the thing I dream about on a Sunday morning with a warm cup of coffee. It has a soft, buttery almond cake base and topped with a rich homemade frangipane layer. Every bite is packed with warm almond flavor, subtle vanilla notes, and just a hint of bright orange zest.
The cake itself is made using the reverse creaming method, which creates an incredibly tender, fine crumb that stays moist for days. As the coffee cake bakes, the rich almond frangipane gently settles into the batter while the lighter cake rises around it, creating beautiful layers of texture and flavor. Don’t be surprised if the frangipane appears to sink during baking, this is completely normal and exactly what you want. Because the frangipane is denser and heavier than the cake batter, it naturally settles while the cake rises around it, creating pockets of rich almond goodness throughout the finished cake.
Finished with toasted sliced almonds and a light dusting of powdered sugar, this coffee cake pairs beautifully with coffee, tea, or a special brunch spread. The combination of buttery cake, nutty frangipane, and crunchy almonds makes every slice taste like it came straight from your favorite bakery.
Whether you’re serving it for Mother’s Day brunch, a holiday breakfast, Easter morning, or simply because you’re craving something almond forward and comforting, this Almond Frangipane Coffee Cake is guaranteed to impress.
Why you’ll love this recipe!
What ingredients do I need?
- For the Cake Batter
- Unsalted Butter: Adds richness and flavor while helping create a tender crumb.
- Canola Oil: Keeps the cake exceptionally moist and soft for days.
- Granulated Sugar: Provides sweetness while helping create a light texture.
- Egg and Egg Yolk: The extra yolk adds richness, moisture, and a more tender crumb.
- Vanilla Bean Paste: Provides deep vanilla flavor and beautiful vanilla specks.
- Almond Extract: Creates the signature bakery-style almond flavor.
- Orange Zest: Optional, but highly recommended for subtle brightness that complements the almonds beautifully.
- Buttermilk: Adds moisture and tenderness while helping create a soft texture.
- Sour Cream: Adds richness and helps keep the cake moist.
- All-Purpose Flour: Provides structure without making the cake dense.
- Cornstarch: Softens the crumb and creates a more delicate texture.
- Almond Flour: Adds moisture, flavor, and a subtle almond richness.
- Baking Powder and Baking Soda: Provides lift and helps the cake rise properly.
- Cinnamon: Adds a gentle warmth without overpowering the almond flavor.
- For the Frangipane
- Unsalted Butter: Creates a rich, creamy base.
- Granulated Sugar: Sweetens and helps create that signature texture.
- Salt: Balances sweetness and enhances flavor.
- Superfine Almond Flour: The star ingredient that gives frangipane its classic flavor and texture.
- Egg: Binds the mixture together.
- Almond Extract: Intensifies the almond flavor.
- For the Topping
- Toasted Sliced Almonds: Add crunch, texture, and extra almond flavor.
- Powdered Sugar: Optional finishing touch for a beautiful bakery-style presentation.
Recipe Variations
- Raspberry Almond Coffee Cake: Scatter fresh raspberries, tossed with a little all-purpose flour, over the cake batter before adding the frangipane.
- Cherry Almond Coffee Cake: Add chopped cherries, tossed with a little all-purpose flour, into the batter for a classic almond-cherry combination.
- Chocolate Almond Coffee Cake: Fold mini chocolate chips into the batter before pouring into the pan.
- If you are looking for a more traditional coffee cake, try my Sour Cream Coffee Cake.
Pro Tips
- Use room temperature butter, eggs, sour cream, and buttermilk for the smoothest batter.
- Don’t skip the reverse creaming method, this is what creates that signature tender crumb.
- Mix the batter only until just combined to avoid a tough cake.
- Toast the sliced almonds slightly before adding them for a deeper flavor.
- When spreading the frangipane, work gently to avoid disturbing the cake batter underneath.
- The frangipane may appear to sink during baking. This is completely normal. Frangipane is denser and heavier than the cake batter, so as the cake rises, the batter naturally lifts around portions of the frangipane. The result is a beautifully rich almond layer woven throughout the cake.
- If the top browns too quickly while baking, loosely tent it with foil during the final portion of baking.
- Allow the cake to cool completely before slicing for the cleanest cuts. This may take a full hour or more.
- This cake tastes even better the next day, so making it ahead of time is great!
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Buttermilk: Whole milk may be substituted instead.
- Sour Cream: Greek yogurt may replace the sour cream.
- Orange Zest: Lemon zest may be used instead of orange zest.
- Vanilla Bean Extract: Vanilla extract can be substituted for the vanilla bean paste.
Dietary Substitutions
- Gluten-Free: Use a quality 1:1 gluten-free baking flour blend.
Leftovers and Storage
- Room Temperature: Store covered for up to 2 days at room temperature.
- Refrigerator: Store in an airtight container for up to 5 days and allow to come to room temperature before serving.
- Freezer: Wrap slices individually and then freeze for up to 3 months. Defrost in the refrigerator overnight and allow to come to room temperature before serving.
- Reheating: Warm slices in the microwave for 10–15 seconds for the best texture and flavor.
But, I Still Have A Few Questions…
What is frangipane?
Frangipane is a sweet almond filling made with butter, sugar, eggs, and almond flour. When baked, it develops a rich, soft texture and deep almond flavor that pairs beautifully with cakes, pastries, and tarts.
Why did my frangipane sink into the cake?
This is completely normal and expected. Frangipane is much denser and heavier than cake batter, so as the cake bakes, the frangipane naturally settles while the lighter batter rises around it. This creates pockets of rich almond flavor throughout the cake and gives the coffee cake its signature texture.
Is the cake supposed to bake over the frangipane layer?
Yes! As the coffee cake bakes, portions of the batter will rise around and above the frangipane. The finished cake often looks layered, with the almond filling nestled throughout the crumb rather than sitting entirely on top.
Can I make this coffee cake ahead of time?
Absolutely. This coffee cake is an excellent make ahead dessert or breakfast treat. In fact, many people find the almond flavor becomes even more pronounced after sitting overnight.
Can I freeze Almond Frangipane Coffee Cake?
Yes. Allow the cake to cool completely, then wrap tightly in plastic wrap and aluminum foil or place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
What does reverse creaming do?
Reverse creaming coats the flour with fat before adding the liquid ingredients. This limits gluten development and creates a finer, softer, more tender crumb than traditional creaming methods.
Can I use almond meal instead of almond flour?
Almond flour is recommended for the best texture. Almond meal is typically coarser and may result in a slightly heavier cake.
How do I know when the coffee cake is finished baking?
The top should be golden brown and set. A toothpick inserted into the center should come out with a few moist crumbs attached but no wet batter.
Can I double this recipe?
Yes. Double the ingredients and bake in a 9×13-inch baking pan. The baking time will likely increase, so begin checking for doneness around 40 minutes.
Can I skip the orange zest?
Yes. The orange zest simply adds a subtle bakery-style citrus note that complements the almond flavor. The cake will still be delicious without it.
Why does this coffee cake taste even better the next day?
The almond flavors continue to develop as the cake rests, allowing the frangipane and cake layers to meld together. Many people prefer the flavor and texture after it has sat overnight.
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Almond Frangipane Coffee Cake
Ingredients
Cake Batter
- 5 tablespoons unsalted butter room temperature
- ¼ cup canola oil
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 egg yolk
- 1 teaspoon vanilla bean paste
- 1 teaspoon almond extract
- Zest of 1 orange optional
- ⅔ cup buttermilk
- 2 tablespoons sour cream
- 1¼ cups all-purpose flour
- 2 teaspoons cornstarch
- ¼ teaspoon ground cinnamon
- 4 tablespoons almond flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Frangipane Layer
- 6 tablespoons unsalted butter softened
- ⅔ cup granulated sugar
- ½ teaspoon salt
- 1¼ cups superfine almond flour
- 1 large egg
- 2 teaspoons almond extract
Topping
- 3 –4 tablespoons sliced almonds toasted
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F. Grease and line an 8×8-inch square or round baking pan with parchment paper.
- In a stand mixer fitted with a paddle attachment, combine flour, sugar, cornstarch, almond flour, baking powder, baking soda, salt, and cinnamon.
- Add the softened butter and mix until the mixture resembles fine sand.
- Slowly stream in the canola oil while mixing on low speed.
- In a separate bowl whisk together egg, egg yolk, vanilla bean paste, almond extract, orange zest, buttermilk, and sour cream.
- Add the wet ingredients gradually to the dry mixture on low speed, mixing only until just combined.
- For the frangipane, beat together the butter, sugar, and salt on medium speed until smooth.
- Mix in the egg and almond extract.
- Fold in the almond flour until a thick paste forms.
- Spread the cake batter evenly into the prepared pan.
- Dollop frangipane over the batter and gently spread into an even layer.
- Sprinkle with toasted sliced almonds.
- Bake for 30–40 minutes, or until golden brown on top and a toothpick inserted into the center comes out with a few moist crumbs. (If the top seems to be getting to browned, loosely tent the cake with foil during the final 10–15 minutes.)
- Remove from oven and cool completely before slicing.
- Dust with powdered sugar before serving, if desired.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.