This delectable sourdough almond coffee cake features a tender sourdough cake base topped with almond frangipane topping, sliced almonds and then drizzled with a gooey honey glaze. It is the perfect coffee cake to bring to brunch.
Discover a new dimension of flavor with this coffee cake recipe. If you love almond croissants, this is an easier treat featuring the same almond filling. It has 3 different components to the recipe, layers if you would. First you make the soft sourdough coffee cake base, it is vanilla/almond infused and enriched with the goodness of sourdough. The sourdough adds only a subtle tangy flavor, but just enough to make you feel a little better about enjoying a sweet treat knowing the fermentation increases the nutritional value.
Next is the rich almond frangipane topping and sliced crunchy almonds. This is the same filling that goes into almond croissants, it gets baked onto the cake layer. This topping adds a creamy, nutty layer that adds a perfect texture to the soft cake base. Top all that with a ooey gooey honey glaze that seeps into the almond topping and adds a glossy sweet finish that ties it all together.
Why you will love this sourdough coffee cake recipe:
- Flavor Fusion: The unique combination of tangy sourdough, nutty almond frangipane, and sweet honey glaze creates an irresistible flavor profile. It’s a delightful twist on the traditional coffee cake.
- Nutty Indulgence: The almond frangipane adds a rich and luxurious depth to the cake, making it a decadent treat that’s perfect for special occasions or just because.
- Homemade Sourdough Goodness: Baking with sourdough adds a homemade touch that elevates the cake, giving it a rustic charm and a wholesome feel. Plus, the fermentation process can make it easier to digest.
- Perfect Pairing: Whether enjoyed with a hot cup of morning coffee, tea, or as an after-dinner dessert, this coffee cake is versatile and fits perfectly into any part of your day.
- Elegant Presentation: The glossy honey glaze not only adds sweetness but also gives this delicious cake a beautiful finish that looks impressive on any table.
Ingredients for Almond Coffee Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup sourdough starter
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 tsp almond extract
Almond Frangipane Topping:
- 1/3 cup granulated sugar
- 1/2 cup butter
- 2 eggs
- 1 1/2 cup almond flour
- 1 tsp almond extract
- 1 tsp vanilla extract
- 3/4 cup sliced almonds
Honey Glaze:
- 2-3 tbsp milk
- 1 cup powdered sugar
- 4 tbsp honey
- 1 tsp vanilla
Instructions:
- Spray a 9 inch cake pan with non stick spray, and layer it with parchment paper if you wish to remove cake from pan for presentation. Set aside.
- In your stand mixer or in a large bowl with a hand mixer, cream together the butter and both sugars together.
- Add the eggs, sour cream, sourdough discard, buttermilk and extracts and mix it together.
- In a separate bowl mix the dry ingredients together: flour, baking powder and salt. Then mix the flour mixture into the wet ingredients.
- Spread the batter out evenly in the prepared pan.
- You can bake at this point if you wish, but you can ferment the batter in the fridge for 4-6 hours before baking.
- Pop it into preheated oven and bake at 350F for 30-40 minutes.
- While it is baking, prepare the almond topping in a medium bowl. Combine the sugar, butter, eggs, almond flour, and both extracts. Mix until well combined.
- When the cake base is finished baking, remove it from the oven and spread the frangipane over the hot cake. Sprinkle with sliced almonds.
- Place the cake back into the oven for 10 more mins. Then, toast the almonds by turning the broil setting on in the oven and broiling for 1-2 mins, keep an eye on it because the almonds will burn quickly.
- Remove from the oven. Let cool for 10 mins in the pan, then run a knife along the edges, and carefully flip it onto a plate upside down and then right side up onto my cake platter.
- Make the honey glaze by whisking together all of the ingredients in a small mixing bowl, until smooth. Drizzle onto cooled cake. Make extra to add another drizzle of honey glaze to each slice if you wish.
FAQ’S:
Do my starter need to be active for this recipe?
Yes, it is fine if it hasn’t been fed in a day or 2 but it needs to be somewhat active to do its fermentation magic.
Can I make this cake gluten-free?
You can try using a gluten-free sourdough starter and gluten-free flour blends, but keep in mind that the texture might differ from the traditional version.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, you can freeze it for up to 3 months in a freezer-safe container.
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Store it in the refrigerator and glaze it just before serving to maintain the fresh, glossy appearance.
What can I use instead of honey for the glaze?
If you’re looking for an alternative to honey, you can use maple syrup or agave nectar for a similar sweetness and consistency.
Can I add other nuts to the recipe?
Absolutely! You can experiment with other nuts such as walnuts, pecans, or hazelnuts to add different flavors and textures.
How can I make the cake extra moist?
To ensure a moist cake, avoid overbaking and use ingredients at room temperature.
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Sourdough Almond Coffee Cake with Creamy Honey Glaze
Equipment
- 1 9 inch cake pan
- 1 Medium bowl
- 1 small mixing bowl
Ingredients
Almond Coffee Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup butter room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup sourdough starter
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 tsp almond extract
Almond Frangipane Topping
- 1/3 cup granulated sugar
- 1/2 cup butter
- 2 eggs
- 1 1/2 cup almond flour
- 1 tsp almond extract
- 1 tsp vanilla extract
- 3/4 cup sliced almonds
Honey Glaze:
- 2-3 tbsp milk
- 1 cup powdered sugar
- 4 tbsp honey
- 1 tsp vanilla
Instructions
- Spray a 9 inch cake pan with non stick spray, and layer it with parchment paper if you wish to remove cake from pan for presentation. Set aside.
- In your stand mixer or in a large bowl with a hand mixer, cream together the butter and both sugars together.
- Add the eggs, sour cream, sourdough discard, buttermilk and extracts and mix it together.
- In a separate bowl mix the dry ingredients together: flour, baking powder and salt. Then mix the flour mixture into the wet ingredients.
- Spread the batter out evenly in the prepared pan.
- You can bake at this point if you wish, but you can ferment the batter in the fridge for 4-6 hours before baking.
- Pop it into preheated oven and bake at 350F for 30-40 minutes.
- While it is baking, prepare the almond topping in a medium bowl. Combine the sugar, butter, eggs, almond flour, and both extracts. Mix until well combined.
- When the cake base is finished baking, remove it from the oven and spread the frangipane over the hot cake. Sprinkle with sliced almonds.
- Place the cake back into the oven for 10 more mins. Then, toast the almonds by turning the broil setting on in the oven and broiling for 1-2 mins, keep an eye on it because the almonds will burn quickly.
- Remove from the oven. Let cool for 10 mins in the pan, then run a knife along the edges, and carefully flip it onto a plate upside down and then right side up onto my cake platter.
- Make the honey glaze by whisking together all of the ingredients in a small mixing bowl, until smooth. Drizzle onto cooled cake. Make extra to add another drizzle of honey glaze to each slice if you wish.
Yum!