Cinnamon Almond Coffee Cake

Cinnamon Almond Coffee Cake

Certain events call for a coffee cake. Like when you haven’t had coffee cake in forever and you want to eat some coffee cake. Cake that’s socially acceptable to be eaten with your breakfast coffee is A-okay with me. I asked my daughter if she wanted a bite of coffee cake and she said “no”. I then immediately followed up by asking if she wanted a bite of cake. She said “yes”. You see, it’s really the same thing.

I’ve seen recipes that are so sinful you might as well just eat birthday cake and call it what it is. This cake has the oft called for “stick of butter, cup of sugar” but considering it serves 16 peeps, it’s not so bad. I liked that this cake had filling on the inside but no “swirling” with a knife or creating two separate batters. It was pretty easy to throw together.

I made this with cinnamon chips because I had them and liked the idea, and as I was enjoying the cake I realized it MIGHT be even better using regular chocolate chips. Try this for me and leave a comment letting me know your thoughts. Chocolate almond coffee cake? Yes please. What I forgot to say in my last post was that “whole foods” is great for the 80 of my 80/20 lifestyle. This cake is not whole foods. It will go in that 20. That delicious, sugar-filled 20.

Cinnamon Almond Coffee Cake

Serves 16

1 stick butter, softened

1 c. sugar, divided

2 c. all purpose flour

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. vanilla

2 eggs

1 c. buttermilk or sour cream

1/2 c. chopped roasted almonds

1/2 c. cinnamon chips (or chocolate chips)

1/2 tsp. cinnamon

1. Cream butter (beat with electric mixer) and 3/4 c. of the sugar until light and fluffy.

2. Meanwhile, whisk flour, baking powder, baking soda and salt in a second bowl.

3. Add vanilla to butter mixture and beat on low until combined. Add eggs, one at at a time, and beat on medium speed until combined.

4. Add flour mixture and buttermilk/sour cream alternately, starting and ending with the flour (flour in three parts. buttermilk in two), mixing each addition JUST until combined.

5. In a small bowl combine nuts, cinnamon/chocolate chips, cinnamon and remaining 1/4 c. sugar.

6. Butter and flour (or use Pillsubury’s butter/flour spray) an 8 inch springform pan. Place half of batter into pan and spread to edges.


7. Sprinkle half of nut/cinnamon mixture on top. Drop remaining batter in dollops and spread to edges. Top with remaining nut/cinnamon mixture.




8. Bake for about 45 minutes or until a toothpick stuck in center comes out mostly clean, with just a few crumbs (but no wet batter).

9. Let cool on wire rack for 30 minutes. Remove edge of pan and serve, sliced into 16 wedges.


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