Almond Croissant Coffee Cake: The Ultimate Brunch Recipe

Almond Croissant Coffee Cake: Just imagine waking up to the irresistible aroma of buttery croissants mingling with the comforting scent of coffee cake. It’s a dream, right? Well, now it’s a reality! This isn’t just any coffee cake; it’s a decadent fusion of two beloved breakfast pastries, creating a symphony of flavors and textures that will elevate your brunch game to a whole new level.

While the exact origins of coffee cake are debated, its roots can be traced back to Europe, where similar sweet yeast breads were enjoyed alongside coffee. The addition of the almond croissant element is a modern twist, a playful nod to the French patisserie tradition. Croissants, with their flaky layers and rich buttery flavor, have captivated hearts (and stomachs!) for centuries.

People adore this Almond Croissant Coffee Cake because it offers the best of both worlds. You get the moist, tender crumb of a classic coffee cake, studded with a delightful almond filling that echoes the flavors of a perfectly baked croissant. The crispy, buttery edges add a satisfying textural contrast, making each bite an experience. Plus, it’s surprisingly easy to make, perfect for impressing guests or simply treating yourself to a little bit of indulgence. Who can resist the allure of flaky pastry, sweet almond filling, and a hint of coffee all in one delightful treat?

Ingredients:

• For the Almond Filling:
• 1 cup almond flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg, lightly beaten
• 1 teaspoon almond extract
• 1/4 teaspoon salt
• For the Coffee Cake:
• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• For the Almond Streusel Topping:
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup unsalted butter, cold and cubed
• 1/4 cup sliced almonds
• 1/4 teaspoon almond extract
• For the Almond Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon almond extract
• Pinch of salt

Preparing the Almond Filling

Okay, let’s start with the heart of our Almond Croissant Coffee Cake – the almond filling! This is what gives it that delicious, marzipan-like flavor that reminds me so much of a classic almond croissant. It’s super easy to make, I promise!

1. Combine the dry ingredients: In a medium bowl, whisk together the almond flour, granulated sugar, and salt. This ensures that the sugar and salt are evenly distributed throughout the almond flour, which is important for a consistent flavor.
2. Add the butter: Add the softened butter to the bowl. Using a fork or your fingers, work the butter into the almond flour mixture until it resembles coarse crumbs. You want small clumps of butter distributed throughout. Don’t overmix!
3. Incorporate the wet ingredients: Add the lightly beaten egg and almond extract to the bowl. Stir until just combined. Be careful not to overmix at this stage, as it can make the filling tough. The mixture should be thick and slightly sticky.
4. Set aside: Cover the bowl with plastic wrap and set aside while you prepare the coffee cake batter. This allows the flavors to meld together and the filling to thicken slightly.

Making the Coffee Cake Batter

Now, let’s move on to the coffee cake batter. This is a pretty standard coffee cake recipe, but the sour cream adds a wonderful tang and moisture that keeps the cake incredibly tender. Don’t skip the sour cream!

1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides for easy removal. This is my preferred method, as it ensures the cake comes out cleanly every time.
2. Combine the dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure everything is well combined to ensure even rising and baking.
3. Cut in the butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. The butter should be in small pieces, about the size of peas. This step is crucial for creating a tender and flaky coffee cake. If the butter gets too warm, the cake will be dense.
4. Incorporate the wet ingredients: In a separate bowl, whisk together the sour cream, eggs, and vanilla extract. Make sure the eggs are well beaten and the vanilla is evenly distributed.
5. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in a tough cake. A few streaks of flour are okay.

Creating the Almond Streusel Topping

No coffee cake is complete without a delicious streusel topping! This almond streusel is the perfect complement to the almond filling and adds a delightful crunch and nutty flavor. It’s so good, you might want to make extra!

1. Combine the dry ingredients: In a medium bowl, combine the all-purpose flour and brown sugar. Brown sugar adds a lovely caramel flavor to the streusel.
2. Cut in the butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Just like with the coffee cake batter, you want small pieces of butter distributed throughout.
3. Add the almonds and almond extract: Stir in the sliced almonds and almond extract. The almond extract enhances the almond flavor and ties the whole coffee cake together.
4. Set aside: Set the streusel topping aside until you’re ready to assemble the coffee cake.

Assembling and Baking the Coffee Cake

Now for the fun part – putting everything together! This is where all your hard work pays off. The layering of the batter, almond filling, and streusel topping creates a beautiful and delicious coffee cake.

1. Pour half of the batter into the prepared pan: Spread the batter evenly over the bottom of the pan. It doesn’t have to be perfectly smooth, but try to get it as even as possible.
2. Spread the almond filling over the batter: Spoon the almond filling over the batter, spreading it evenly. Don’t worry if it doesn’t cover every single spot of batter.
3. Top with the remaining batter: Drop spoonfuls of the remaining batter over the almond filling. Gently spread the batter to cover the filling as much as possible. It’s okay if some of the filling peeks through.
4. Sprinkle with the almond streusel topping: Sprinkle the almond streusel topping evenly over the batter. Make sure to cover the entire surface of the cake for maximum crunch and flavor.
5. Bake: Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and the streusel should be nicely toasted.
6. Cool: Let the coffee cake cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart while it’s still warm and delicate.

Preparing the Almond Glaze

While the coffee cake is cooling, let’s whip up the almond glaze. This glaze adds a touch of sweetness and a beautiful sheen to the cake. Plus, it enhances the almond flavor even further. It’s the perfect finishing touch!

1. Combine the ingredients: In a small bowl, whisk together the powdered sugar, milk, almond extract, and salt. Start with 2 tablespoons of milk and add more, one tablespoon at a time, until you reach your desired consistency. The glaze should be smooth and pourable, but not too thin.
2. Drizzle over the cooled coffee cake: Once the coffee cake is completely cool, drizzle the almond glaze evenly over the top. You can use a spoon or a whisk to drizzle the glaze.
3. Let the glaze set: Let the glaze set for a few minutes before slicing and serving. This allows the glaze to harden slightly and prevents it from running everywhere.

And there you have it! Your very own Almond Croissant Coffee Cake. I hope you enjoy making and eating this as much as I do. It’s perfect for breakfast, brunch, or even dessert. Enjoy!

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