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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

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


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!


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


  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.


Makes 12-14 servings


  • Serving Size: 1 Slice
  • Calories: 319
  • Sugar: 30.4 g
  • Sodium: 104.8 mg
  • Fat: 14.4 g
  • Carbohydrates: 43.5 g
  • Protein: 3.5 g
  • Cholesterol: 59 mg