Toffee Almond Coffee Cake

A moist and fluffy almond cake is layered and topped with a crumbly toffee streusel and a sweet almond glaze in this delightful breakfast or dessert recipe! Toffee Almond Coffee Cake is seriously to die for!

A piece of toffee almond coffee cake on a plate with the full cake and bowls of almonds and toffee in the background

Easy Coffee Cake with Streusel Topping

There are two criteria for a good coffee cake – a moist crumb and a crumbly streusel. This easy breakfast cake has both of those and more! There are tons of little toffee bits in the streusel topping, which is also layered inside of the almond-flavored cake. On top of that, there’s a smooth almond glaze for drizzling over the cake and some slivered almonds for a garnish!

You can even add a little sprinkle of toffee bits to sweeten the deal even more. This flavorful cake can be served any time, anywhere. I love making it in the morning and enjoying a second piece in the afternoon!

Why is it Called Coffee Cake?

The funny thing about coffee cake is that unlike chocolate cake or carrot cake, it’s not actually made using coffee. It’s simply called “coffee cake” because it’s meant to be eaten alongside a cup of joe! However, coffee cakes also go great with tons of other beverages. We’ll go over some yummy options later!

A coffee cake covered in drizzles of glaze, slivered almonds and toffee bits

Recipe Ingredients

This sweet almond coffee cake uses tried and true ingredients for each component. The cake is moist and tender, the streusel topping is soft and buttery, and the glaze is light and creamy.

For the Toffee Streusel

  • All-Purpose Flour: You’ll need 3/4 cup.
  • Brown Sugar: Packed.
  • Ground Cinnamon: For that classic cinnamon streusel flavor.
  • Toffee Bits: About 1 cup.
  • Butter: Melted.

For the Almond Coffee Cake

  • Brown Sugar: Light or dark will work.
  • Salted Butter: Brought to room temperature.
  • Sour Cream: Thickens the batter so that the streusel doesn’t sink.
  • Milk: For a moist crumb.
  • Egg: Large.
  • Almond Extract: Use a high-quality extract for the best results.
  • Baking Powder: To help the cake rise.
  • All-Purpose Flour: For structure.

For the Almond Glaze

  • Powdered Sugar: To form the base of the glaze.
  • Milk: Start with 3 tablespoons, adding more to thin out the glaze if needed.
  • Almond Extract: For flavor.
  • Optional Garnishes: Slivered almonds and toffee bits add a nice touch.
A piece of toffee almond coffee cake on a plate with one bite on a metal fork

How to Make Toffee Almond Coffee Cake

I love a comforting breakfast that’s also easy to throw together, and those things definitely apply to this coffee cake! Even though there are a few moving parts, they’re all very simple and straightforward.

Make the Streusel

  1. Prep for Baking: Preheat the oven to 350°F. Prepare a 9-inch cake pan with a circle of parchment paper in the bottom and grease the sides.
  2. Combine Streusel Ingredients: Add the flour, brown sugar, cinnamon, toffee bits and melted butter to a medium-sized bowl and mix with a fork until all ingredients are incorporated. Set the mixture aside.

Make the Cake

  1. Beat Sugar & Butter: Beat the brown sugar and butter until the mixture is light in color and fluffy, about 3-4 minutes.
  2. Add Milk & Sour Cream: Add the sour cream and milk and mix until well incorporated.
  3. Add Egg & Almond Extract: Add the egg and almond extract and mix until smooth.
  4. Combine Dry Ingredients: Combine the flour and baking powder in a separate bowl.
  5. Add to Wet Ingredients: Add the combined dry ingredients to the batter and mix until smooth.
  6. Layer Batter & Streusel Mixture: Spread half of the cake batter into the bottom of the cake pan, then top it with about half of the streusel mixture. Repeat with the second half of each mixture, ending with the streusel.
  7. Bake: Bake for 28-30 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
  8. Let Cool: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a cooling rack to finish cooling.

Make the Glaze

  1. Combine Ingredients: Combine the powdered sugar, 3 tablespoons of milk and the almond extract in a small bowl, whisking until smooth.
  2. Adjust Consistency: Add additional milk or powdered sugar as needed for the glaze to reach a drizzling consistency.
  3. Drizzle Over Cake: Drizzle the glaze over the cooled coffee cake and sprinkle a few almond slivers and toffee bits over it, if desired.
A glazed breakfast layer cake on a cake stand over three stacked placemats

Tips for Success

This forgiving recipe is a great choice for novice bakers. Here are some tips and tricks to guide you along the way!

  • Adjust Glaze Consistency: Once you’ve made the glaze, go ahead and pick up a spoonful to test how it drizzles. If you’d like it to be runnier, add some more milk. If you want a thicker glaze, mix in a bit more powdered sugar.
  • Anticipate Rising: It may seem like there’s very little cake batter for layering in the streusel, but it actually rises quite a bit when it bakes. The two layers of batter will seem thin, but spread them evenly, add the streusel and it’ll bake right up!
  • Crumbs on the Toothpick are OK: If you wait until a toothpick inserted into your coffee cake comes out completely clean, it will likely be over-baked. With a cake as moist as this one, the toothpick should come out with a few loose crumbs.
  • The More the Merrier: Worried that one 9-inch coffee cake won’t be enough for everyone? You can totally do 1 1/2 recipes worth and use a 9×13-inch pan! Leftover cake is super easy to store on the counter or in the freezer.

Serving Suggestions

Wondering what goes best with this tender toffee almond cake? I’ve got all the answers you seek.

  • Serve with a Sausage Casserole: Planning a big brunch for an upcoming special occasion? I highly recommend serving my savory Sausage and Egg Breakfast Casserole as a main dish with this lovely coffee cake on the side! Such a satisfying meal.
  • Pair with Caramel Frappes: Instead of partnering this breakfast cake with a pot of hot coffee, try serving it alongside these Blended Caramel Fraps. They’re fun, simple and refreshing!
One serving of homemade coffee cake on a white plate with a fork

How to Store Leftovers

This coffee cake stays fresh for 3-4 days, if stored properly. Place it in an airtight container and keep it at room temperature. Quick tip: you can help keep your baked goods moist by putting a damp piece of paper towel in the corner of the container.

Can I Freeze This?

Yes, this cake can be frozen for up to 3 months. First, wrap it tightly in aluminum foil, then place it in a freezer-safe container and store it. You could also do this with individual slices.

Be sure to thaw out your cake in the fridge before enjoying it. Bring it to room temperature or pop it in the microwave to warm it up, if desired.

Print
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A piece of toffee almond coffee cake on a plate with the full cake and bowls of almonds and toffee in the background
Recipe

Toffee Almond Coffee Cake

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 48 minutes
  • Yield: 14
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

A moist and fluffy almond cake is topped with a crumbly toffee streusel and a sweet almond glaze in this delightful breakfast or dessert recipe! Toffee Almond Coffee Cake is seriously to die for!


Ingredients

For the Streusel Topping

  • 3/4 cup (98g) all purpose flour
  • 3/4 cup (168g) packed brown sugar
  • 1 tsp ground cinnamon
  • 1 cup toffee bits
  • 1/4 cup (56) butter, melted

For the Coffee Cake

  • 1/2 cup (112g) brown sugar
  • 6 tbsp (84g) salted butter, room temperature
  • 1/4 cup (58g) sour cream
  • 1/4 cup (60ml) milk
  • 1 large egg
  • 1 tsp almond extract
  • 1 1/4 tsp baking powder
  • 1 cup (130g) all-purpose flour

For the Glaze

  • 3/4 cup (86g) powdered sugar
  • 2 tbsp milk
  • 1/4 tsp almond extract
  • Slivered almonds, if desired
  • Toffee bits, if desired

Instructions

  1. Preheat the oven to 350°F. Prepare a 9-inch cake pan with a circle of parchment paper in the bottom and grease the sides.
  2. To prepare the streusel, add the flour, brown sugar, cinnamon, toffee bits and melted butter to a medium-sized bowl and mix with a fork until all ingredients are incorporated. Set aside.
  3. To make the cake batter, beat sugar and butter until light in color and fluffy, 3-4 minutes.
  4. Add sour cream and milk and mix until well incorporated.
  5. Add egg and almond extract and mix until smooth.
  6. Combine flour and baking powder in a separate bowl
  7. Add dry ingredients to batter and mix until smooth.
  8. Spread half of the cake batter into the bottom of the cake pan.
  9. Top batter with about half of the streusel mixture.
  10. Spread remaining cake batter over streusel.
  11. Sprinkle remaining streusel over the top of the cake batter.
  12. Bake for 28-30 minutes, or until a toothpick inserted comes out with a few crumbs.
  13. Remove cake from oven and allow to cool in the pan for about 15 minutes. Then remove to cooling rack to finish cooling.
  14. To make the glaze, combine powdered sugar, 3 tablespoons of milk and almond extract in a small bowl and whisk until smooth. Add additional milk or powdered sugar, as needed for the glaze to reach a drizzling consistency.
  15. Drizzle the glaze over the coffee cake and sprinkle a few almond slivers and toffee bits over it.
  16. Store cake in an airtight container at room temperature. Cake should be eaten with 3-4 days.

Notes

Makes 12-14 servings

Keywords: toffee cake, almond cake, how to make coffee cake

More Coffee Cakes to Try

Want more easy breakfast cakes to satisfy your sweet tooth? These ones are divine!

This post may contain affiliate sales links. Please read my disclosure policy.

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Recipe rating

40 Comments
  1. Michelle

    Hi , I wanted to know if I could substitute toffee bits with Kraft’s caramel. I have tried 3 of your cake recipes and they’re simply amazing. Cant wait to get this one too … I m a bit scared of trying a recipe without a video but I’m also looking forward to it. Thank you for the amazing recipes.

    1. Lindsay

      The Kraft caramels are quite a bit bigger and have a different texture. I’m not sure that would turn out so well. So glad you enjoy the recipes!

    1. Lindsay

      I usually flip it out onto a cooling rack lined with parchment paper and then quickly flip it back over onto another cooling rack so that it is standing upright.

  2. Candice

    Question I don’t see where you separate the egg but that one it says to make the cake you and egg white. Is it a whole egg or just the egg whites?

    1. Lindsay

      Where are you seeing an egg white listed? The cake itself lists one egg in the ingredients, which is a whole egg.

    1. Lindsay

      Yes, that creamer is no longer sold. I’ve been getting a number of questions about how to make it without the creamer, so I updated it just this past week after remaking and testing it. I just haven’t had a chance to update the post and photos yet.

  3. Mel

    I can’t find the BAILEYS® Coffee Creamer Toffee Almond Cream anywhere in stores or online. What would you substitute? Can we use regular (alcoholic) Baileys Irish Cream? How would we compensate for the loss of the toffee + almond flavor?

  4. Nikki

    Hey there! Just wondering what the best way to store this cake is if I made it a day in advance? Fridge, counter, covered? Thanks!

  5. mary

    the coffee creamer IS disconnected.  so in order to have the same flavor you are saying to increase the almond extract to one teaspoon and replace creamer with milk using same measurement?
    i just want to make sure i don’t mess this up.   I love anything almond-y 

  6. Zerqa Mukhi

    I don’t take alcohol, would the alternative be heavy cream for the glaze and the cake? Regarding the toffee bits, would it be hard toffee or soft, please advise. 

    1. Lindsay

      Baileys Coffee Creamer is a brand of coffee creamer – it’s non alcoholic. If you can’t find it, you could try a regular almond creamer. I use the baking toffee bits – they are firm.

  7. Susan

    When you say “then remove to cooling rack to finish cooling” does this mean you take it out of the pan when you do this? Probably dumb question. 
    Thx

  8. Terry Weinstein

    This was a HUGE hit at Easter brunch. I don’t like using coffee creamer so I left that out and used 1/2 cup sour cream. I also added 1 teas vanilla to make up the flavor.

  9. Lynn | The Road to Honey

    Thank the heavens that you got that streusel to work because no one wants to see you lose that divine streusel.  I’m not a coffee drinker myself. . .but I indulge in many cups of tea daily (why living in Africa suited me well). . .and I definitely will be pairing this beauty with my cup of tea.  BTW. . .missing South Africa myself.  I hope you had a fantastic time.  I can’t wait to go back.  

  10. Brenda

    toffee almond Baileys is my fav but can’t find it in my town in Missouri anymore. Was told it was discontinued. Where can I get it??? Please

    1. Lindsay

      Hmm, it may not be available anymore. If you’d still like to make the coffee cake, you could replace the creamer with milk and use a little more almond extract – probably 1 tsp.

  11. Sammie

    Ok I have just jumped straight over from Twitter to see more of this cake. Wow! Double Wow! I shouldn’t even like it as I’m not keen on toffee – but I’d have some of this, more than one slice. In fact I could do serious damage to a whole cake. It’s so beautiful and tempting. I’ve never been able to get hold of Baileys coffee creamer – I will start with Amazon & hunt it down. I need this cake in my life. Thank you for such a gorgeous recipe. Sammie https://www.feastingisfun.com

  12. Tonia from TheGunnySack

    This looks amazing! Your pictures are so gorgeous. I actually made something very similar to this (I’ll be sharing it next month) and everyone LOVED it!

  13. Taylor @ Food Faith Fitness

    Seriously. BAILEYS Coffee Creamer AND Streusel?! This is what my dreams are made of. I want to make this..and not share ONE PIECE. Pinned!

  14. Michelle @ My California Kitchen

    You make the most beautiful cakes! This one is no exception. Love this toffee-almond combo!!

  15. June @ How to Philosophize with Cake

    Holy cow what a cake! That definitely looks like my kind of coffee cake, with all that streusel and glaze 🙂

  16. Mir

    When the crumb topping sinks in, I get so frustrated! Props to you for getting it absolutely perfect. And that glaze, and the softness of the cake. Loving it!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12