Cinnamon Coffee Cake with Almond Crumb Topping
Yield: 8-12 servings
Cook Time: 35-40 minutes
Tips: If preferred, sliced almonds may be omitted from crumb topping.
Suggestion: Delicious served as a dessert, for breakfast or brunch or an anytime snack.
One of the great things about coffee cake is that it's sweet enough to be served as a dessert, but not too sweet to serve for breakfast. Considering how delicious coffee cake is, it's great to know that making coffee cake from scratch is not only super easy, it can be made in a wide variety of textures, flavors and style! For example, if you enjoy a moist coffee cake (made with sour cream) with a buttery brown sugar and cinnamon swirl
all throughout, you should check out Sour Cream Coffee Cake recipe. On the other hand, if you're in the mood for a lighter coffee cake with a fresh citrus flair and a tasty crumb topping, Orange Cinnamon Crumb Cake might be right up your alley!
If you enjoy moist coffee cake and crumb toppings, this easy cinnamon coffee cake recipe is one you should definitely consider! This homemade coffee cake is made with buttermilk, giving the cake a moist texture, while a cinnamon crumb topping combined with some sliced almonds is sprinkled over the top before baking, giving it a nice crumbly and nutty crunch (and the almonds toast beautifully in the oven). (Note: If you are not fond of nuts in your coffee cake, you can make this topping without the almonds, and the coffee cake will still have a delightful crumbly topping.) This Cinnamon Coffee Cake with Almond Crumb Topping serves 8-12 people, depending on the size of each serving, and is great for breakfast, brunch, dessert or an anytime snack!
If you enjoy moist coffee cake and crumb toppings, this easy cinnamon coffee cake recipe is one you should definitely consider! This homemade coffee cake is made with buttermilk, giving the cake a moist texture, while a cinnamon crumb topping combined with some sliced almonds is sprinkled over the top before baking, giving it a nice crumbly and nutty crunch (and the almonds toast beautifully in the oven). (Note: If you are not fond of nuts in your coffee cake, you can make this topping without the almonds, and the coffee cake will still have a delightful crumbly topping.) This Cinnamon Coffee Cake with Almond Crumb Topping serves 8-12 people, depending on the size of each serving, and is great for breakfast, brunch, dessert or an anytime snack!
Recipe▼
Ingredients
- 2 1/4 cups flour
- 1 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 2 teaspoons ground cinnamon, divided
- 3/4 cup vegetable oil
- 1 cup sliced almonds (optional)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg
- 1 cup buttermilk
Directions
Preheat oven to 350° F. Butter a 13x9-inch baking pan and set aside.
In an electric mixer bowl, mix the flour, brown sugar, granulated sugar, salt, ginger and 1 teaspoon of the cinnamon together until blended. Add the oil and blend again until mixture resembles coarse wet sand. Remove 3/4 cup of the mixture and place in a separate medium mixing bowl, then add the almonds and the remaining 1 teaspoon of cinnamon and mix with a fork until combined. Set aside.
To the remaining flour mixture in the electric mixer bowl, add the baking powder and baking soda and briefly mix again until blended. Add egg and buttermilk and mix again until smooth. Pour batter into buttered baking pan. Sprinkle reserved nut mixture evenly over the top of the batter. Bake for 35 to 40 minutes, or until a toothpick inserted into center comes out clean and almonds have begun to appear slightly toasted. Allow to cool, then cut into squares (any desired size) and serve.
In an electric mixer bowl, mix the flour, brown sugar, granulated sugar, salt, ginger and 1 teaspoon of the cinnamon together until blended. Add the oil and blend again until mixture resembles coarse wet sand. Remove 3/4 cup of the mixture and place in a separate medium mixing bowl, then add the almonds and the remaining 1 teaspoon of cinnamon and mix with a fork until combined. Set aside.
To the remaining flour mixture in the electric mixer bowl, add the baking powder and baking soda and briefly mix again until blended. Add egg and buttermilk and mix again until smooth. Pour batter into buttered baking pan. Sprinkle reserved nut mixture evenly over the top of the batter. Bake for 35 to 40 minutes, or until a toothpick inserted into center comes out clean and almonds have begun to appear slightly toasted. Allow to cool, then cut into squares (any desired size) and serve.
