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–+ servings

Almond Frangipane Coffee Cake

This Almond Frangipane Coffee Cake combines a soft, buttery almond cake with a rich homemade frangipane topping and toasted sliced almonds. The reverse creaming method creates an exceptionally tender crumb, while the frangipane bakes into the cake for a bakery-style breakfast cake that's perfect for brunch, holidays, or afternoon coffee.
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: almond coffee cake, bakery style almond coffee cake, breakfast cake, brunch cake, frangipane cake, homemade coffee cake
Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 12 servings

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 8x8-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.