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Sourdough Almond Coffee Cake with Creamy Honey Glaze

by Sylvia Hofer
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. 
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10
Calories 650 kcal

Equipment

  • 1 9 inch cake pan
  • 1 Medium bowl
  • 1 small mixing bowl

Ingredients
  

Almond Coffee Cake

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup butter room temperature
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • ½ cup sour cream
  • ½ cup sourdough starter
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 teaspoon almond extract

Almond Frangipane Topping

  • ⅓ cup granulated sugar
  • ½ cup butter
  • 2 eggs
  • 1 ½ cup almond flour
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • ¾ cup sliced almonds

Honey Glaze:

  • 2-3 tablespoon milk
  • 1 cup powdered sugar
  • 4 tablespoon honey
  • 1 teaspoon 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.

Nutrition

Calories: 650kcalCarbohydrates: 75gProtein: 12gFat: 35gSaturated Fat: 15gSodium: 523mgFiber: 3gSugar: 49g
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