Toffee Almond Streusel Coffee Cake

This Toffee Almond Streusel Coffee Cake is seriously to die for. It’s super moist and full of toffee, almond and cinnamon flavors. Breakfast has never been this tasty!

Toffee Almond Streusel Coffee Cake on a silver cake stand

close up of Toffee Almond Streusel Coffee Cake slice on white doily plate

This post is sponsored by BAILEYS® Coffee Creamer, but all opinions are my own.

Toffee Almond Streusel Coffee Cake

With the addition of BAILEYS® Coffee Creamer Toffee Almond Cream, this breakfast cake is the perfect complement to your morning cup of coffee!

So after our trip to South Africa a few weeks ago, one of the things I was most excited to come home to was my coffee. Believe it or not, tea is the hot drink of choice over there. And because tea revolves around a kettle and kettles are everywhere (including hotel rooms), there’s only instant coffee.

The horror!!

And without the focus on coffee, there was only milk and sugar to be added to it. Seriously, I need to drag boxes of BAILEYS® Coffee Creamer with me the next time I go so I can introduce people to the awesomeness. They are seriously missing out.

And I kid you not, when I finally had a freshly brewed cup of coffee with my favorite BAILEYS® Coffee Creamer the first morning I was home, it was maybe the best tasting coffee I’d ever had in my life. And I was SO glad to have my creamer back!

overhead view of Toffee Almond Streusel Coffee Cake with icing drizzle and sliced almonds on top
Toffee Almond Streusel Coffee Cake on silver cake stand with slice cut out

So naturally I had to take my love for it and bake it into a cake. And not just any cake, but one that I could eat with my coffee.

Now this is what breakfast is supposed to look like!

Oh my gosh, this coffee cake is dangerously good. The combination of the flavors is amazing – toffee, almond and cinnamon – oh my! And who doesn’t love a good streusel? Streusel all the things!

It took several tries to get this cake just right. Despite using what seemed like a thick enough batter, I had issues with the streusel sinking a couple times. Fortunately I finally got it just right. I would’ve hated to lose the streusel.

overhead close up of Toffee Almond Streusel Coffee Cake slice

The coffee cake has the BAILEYS® Coffee Creamer Toffee Almond Cream baked right into it, and then again in the glaze. Don’t skimp on that awesome flavor. Then the streusel is layered into the batter, and is on top as well. There’s toffee mixed right into the streusel too. Yum!

One thing to note when making the cake – it may seem like there’s very little cake batter for layering in the streusel, but it actually rises a good 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.

And in case you’re worried that one nine inch coffee cake won’t be enough to satisfy your craving (because that’s possible, it’s that good), you can totally double the recipe and make a 9×13 coffee cake.

Once baked and cooled, add the finishing touch of the glaze and you’ve got the perfect breakfast and compliment to your coffee!

slice of Toffee Almond Streusel Coffee Cake on white plate with cake stand in background

You might also like

Raspberry Rose Coffee Cake
Cinnamon Streusel Pumpkin Coffee Cake
Blueberry Streusel Coffee Cake
Raspberry Cream Cheese Coffee Cake
Almond Amaretto Bundt Cake
Gluten Free Toffee Almond Cookies

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Toffee Almond Streusel Coffee Cake on silver stand

Toffee Almond Streusel Coffee Cake

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 48 minutes
  • Yield: 12-14 Servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Toffee Almond Streusel Coffee Cake is seriously to die for. It’s super moist and full of toffee, almond and cinnamon flavors. Breakfast has never been this tasty!




  • 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


  • 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


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


1. Preheat oven to 350 degrees. 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 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 whites 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 creamer or powdered sugar, as needed for the icing 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 air tight container at room temperature. Cake should be eaten with 3-4 days.

Keywords: coffee cake recipe, homemade coffee cake, how to make coffee cake, best coffee cake recipe, easy coffee cake recipe, breakfast cake, almond cake, almond cake recipe


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Recipe rating

  1. 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.

  2. 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?

  3. 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!

  4. 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 

  5. 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.

  6. 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. 

  7. 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.

  8. 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.  

  9. 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.

  10. 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

  11. 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!

  12. 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!

  13. Michelle @ My California Kitchen

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

  14. 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 🙂

  15. 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!

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