Almond Coffee Cake

Updated: Jul 29, 2019

Coffee cake reminds me of my grandmother. I remember as a kid spending some of my summer vacation with her, and she loved her sweets. We'd get up in the morning and she'd let me have a cup of coffee with her, well really it was more a cup of milk with a splash of coffee! My taste for coffee really wasn't yet developed, but I loved feeling so grown up!

That coffee would always be paired with something sweet, often times a coffee cake, she was a great cook and I loved being in the kitchen with her.

This is on old recipe from the Silver Palate, it's my favorite coffee cake because the texture is almost like a pound cake with a yummy cinnamon sugar and nut middle and crust.

It also holds very well, not that it needs to, it's usually eaten up in no time!

This is easy to make and I've even used it as a dessert with sliced fresh peaches and a few extra toasted nuts.

I use almonds, but if you like walnuts or pecans better, switch them up.

I also use non fat greek yogurt the original recipe calls for full fat sour cream.

You know by know I love food so if there is a place I can shave some calories without losing flavor or quality, I'm going to do it. That little switch saves 690 calories and you'd never taste the difference.

This is great to make on a Friday and you've got it all weekend.


Almond coffee cake

Serves 10

prep 15-20 minutes

bake time 50-55 minutes

1 cup unsalted butter at room temp

2 cups unbleached all purpose flour

2 1/2 cups sugar

2 eggs

2 cups non fat greek yogurt

1 Tb vanilla extract

1 Tb baking powder

1/4 tsp salt

1 1/2 cups lightly toasted almonds

1 Tb ground cinnamon

Pre heat oven to 350.

Spray a bundt pan with butter flavored cooking spray

In a separate bowl combine flour, baking powder and salt.

in an additional small bowl combine nuts, 1/2 cup sugar and cinnamon and mix well.

Cream butter and 2 cups of the sugar in a stand mixer or in a bowl with a hand held mixer until light in color and fluffy.

Add in the eggs and beat to combine, next add the yogurt and the vanilla and mix well. It's important to get everything mixed well here, because once you start adding the dry ingredients you want to mix as little as possible.

Add in the flower mixture in 2 batches, just mixing until combined as little as possible.

Place half the batter in your pan and sprinkle half the nut mixture around, then top with remaining cake mixture and remaining nut mixture.

Bake on the center rack of the oven for 50 minutes, if a tester comes out clean it's ready if not continue cooking, checking every 5 minutes for doneness.


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