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Almond Streusel Coffee Cake

Almond Streusel Coffee Cake is a delightful addition to a weekend brunch or to serve with your morning coffee. It’s a yeasted coffee cake with a simple sugar and cinnamon topping that is sure to become a family favorite. 

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Have you ever made a yeasted coffee cake? It is surprisingly simple and so delicious. Perfect for when you have overnight guests since you can make it ahead of time to serve with your morning coffee. If you need something quick, we love this easy Cinnamon Coffee Cake.

Almond Streusel Coffee Cake - 2 servings on plates with orange slices

This is a sponsored post in partnership with Red Star Yeast, all thoughts and opinions are my own. 

Ingredients for Almond Streusel Coffee Cake:

Ingredients for Coffee Cake with text labels

  • Bread Flour or All Purpose Flour
  • Sugar
  • Salt
  • Red Star Active Dry or Instant Yeast
  • Water
  • Milk
  • Butter
  • Eggs
  • Cinnamon
  • Almonds, slivered or sliced

How to Make Cinnamon Streusel Coffee Cake:

Bowl of flour, sugar and yeast for coffee cake

 

  • In a mixer bowl, combine flour, sugar, salt and yeast and combine.

water, milk and melted butter in a saucepan

  • Heat water, milk and butter to about 130° in a saucepan, butter doesn’t have to melt. If it gets too hot, just let it cool down before adding it to the flour mixture. 

Bowl of flour, sugar, yeast, milk, eggs and butter for coffee cake

  • Combine flour, milk mixture and eggs on low until just combined.

Coffee cake batter in a bowl with beater

  • Raise to medium speed and mix for 3 minutes.

Coffee cake batter in a 9 x 13 pan

  • Grease a 9 x 13 inch pan and spread batter evenly. 

Streusel Topping for coffee cake with flour, almonds, sugar, cinnamon

  • Next, add flour, sugar, cinnamon and almonds to a bow.

Melted butter pouring into streusel topping

  • Mix with melted butter. 

9 x 13 pan with almond streusel coffee cake ready for oven

  • Sprinkle over dough. 

Indenting coffee cake dough with a spoon before rising

  • Use the back of a spoon to make random indentations in dough. 
  • Cover and place in a warm place to rise. 

Yeasted coffee cake after rising ready to bake

  • When dough has doubled in size, bake for 20 – 25 minutes or until a toothpick inserted in center comes out clean.

Almond Streusel Coffee Cake cooling on a wire rack - overhead view

  • Cool on a wire rack.

Slices of streusel coffee cake with orange slices - 2 plates

  • Serve cake warm or at room temperature.

How to Store and Freeze:

Store coffee cake at room temperature, covered with plastic wrap or foil for up to 3 days or refrigerated up to 6 days.

To freeze, wrap cake in 2 layers of plastic wrap and a layer of foil. Freeze up to 3 months, thaw at room temperature.

Almond Streusel Coffee Cake on 2 plates with coffee and sliced oranges

Delicious Coffee Cake Recipes

Slices of streusel coffee cake with slices of orange, coffee cup in back ground

Red Star Yeast has so many great recipes, yeast and baking lessons, plus videos, be sure to check it out for all of your baking needs.  Tried and true recipes that you can count on every single time.

Coffee Cake is the perfect excuse to have cake for breakfast, is it not? This easy recipe is not overly sweet and the streusel adds the perfect amount of crunch to the light and fluffy cake. It’s simple enough for any day of the week and delicious enough for any holiday or celebration. Add it to your weekend plans or next holiday brunch!

Coffee cake on 2 plates, cake pan in background

IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

Yield: 16 servings

Almond Streusel Coffee Cake

Almond Streusel Coffee Cake

Almond Streusel Coffee Cake is a yeasted coffee cake with a delicious sugar topping that is perfect for breakfast, brunch or dessert. A simple recipe that can be made ahead.

Recipe from Red Star Yeast

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 45 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 3 Cups bread flour or all purpose
  • 4 1/2 teaspoons Active Dry Yeast
  • 1/3 cup sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup water
  • 1/2 cup milk
  • 1/4 cup butter
  • 2 eggs

For Topping

  • 1/2 cup sugar
  • 1/2 cup all purpose flour
  • 1/2 cup chopped almonds, slivered or sliced
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, melted

Instructions

  1. In large mixer bowl, combine flour, yeast, sugar and salt; mix well.
  2. In saucepan heat water, milk and butter to 120-130°F (butter does not need to melt); add to flour mixture.
  3. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed.
  4. Spread in a greased 13x9-inch pan.
  5. Prepare Topping by combining flour, almonds, sugar, cinnamon and butter in a bowl. Sprinkle over dough.
  6. With back of teaspoon, make random indentations in dough.
  7. Cover; let rise in warm place until light and doubled, about 30 minutes.
  8. Bake at 375°F for 25 to 30 minutes until golden brown.
  9. Serve warm or cold.

Notes

HOW TO STORE OR FREEZE:

Store coffee cake at room temperature covered with foil or plastic wrap for up to 3 days or refrigerated up to 6 days.

To freeze, wrap in 2 layers of plastic wrap and a layer of foil. Freeze up to 3 months. Thaw at room temperature.

YEAST CONVERSION:

Instant Yeast (fast-rising) can be substituted in place of active dry yeast. Dough will rise twice as fast, about 25- 30 minutes for this recipe.

BREAD MACHINE:

For Bread Machine use 1/2 teaspoon of instant yeast or 3/4 teaspoon active dry yeast per cup of flour

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 233Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 126mgCarbohydrates: 34gFiber: 2gSugar: 11gProtein: 6g

Nutritional calculations are estimated and may not be accurate.

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5 Comments

  1. This was delicious. Next time I think I’ll use a slightly smaller pan then 9 x13, as it didn’t fill it evenly. Otherwise, it was great. I topped it with some sliced almonds before baking (along with the streusel), and after with a little powdered sugar glaze. 100% a keeper!

  2. This is proofing in oven and looks/smells great. Can’t wait! However, after all is done (except final bake) I see the verbiage says “brown sugar and cinnamon topping”. The directios for the topping read only “sugar”. I missed using brown sugar for the crumble which I would have preferred. Excited, anyway!

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