Almond Coffee Cake


For the Cake

  • 1 3/4 cup flour
  • 1 tsp. baking powder
  • Pinch of salt
  • 1 stick room temp. butter
  • 1 cup sugar
  • 3 tbs. unflavored greek yogurt
  • 2 eggs
  • 2 tsp. almond extract
  • 1 tbs. milk
  • 1/2 cup whole almonds

For the Crumble

  • 2 tbs. brown sugar
  • 3 tbs. flour
  • Remaining almonds see directions
  • 2 tbs. melted butter


  1. Put your almonds onto a cookie sheet, and toast them in the oven at 300 degrees for about ten minutes. Let cool, and then chop the almonds relatively finely.
  2. In a medium bowl mix together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat together the butter and sugar until fluffy.
  4. Add in the yogurt, eggs, and almond extract.
  5. Add the flour mixture in two parts, and beat in the milk between the two flour additions. Beat until just combined, do not over mix.
  6. Fold in about 3/4 of the chopped almonds.
  7. For the crumble, mix together the sugar, flour, and remaining chopped almonds. Then, pour the melted butter in, and stir with a fork until crumble forms.
  8. Pour into a loaf pan that has been greased. Sprinkle the entire crumble mixture on top of the cake.
  9. Bake at 350 degrees for 40-50 minutes, or until a toothpick comes out clean.