Almond Brickle Coffee Cake
Indulge in the rich, buttery decadence of Almond Brickle Coffee Cake, a perfect treat for breakfast, brunch, or dessert. This moist and tender cake is infused with the tangy creaminess of sour cream and layered with a crave-worthy topping made of sweet almond brickle bits, sliced almonds, and brown sugar blended with warm cinnamon. Finished with a golden drizzle of melted butter, every bite strikes the perfect balance between nutty crunch and melt-in-your-mouth softness. Quick to prepare with just 20 minutes of hands-on time, this delightful coffee cake bakes to perfection in 35 minutes, making it an effortless yet impressive centerpiece for any gathering. Whether served warm with coffee or enjoyed as a midday indulgence, this almond-studded confection is guaranteed to delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup almond brickle bits (toffee bits with almonds, or plain toffee bits)
- 0.5 cup sliced almonds
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Pour half of the batter into the prepared baking pan and spread it evenly.
In a small bowl, combine the almond brickle bits, sliced almonds, brown sugar, and ground cinnamon to make the topping.
Sprinkle half of the topping mixture evenly over the batter in the pan.
Pour the remaining batter on top and spread it evenly. Finish by sprinkling the rest of the topping mixture over the top layer of batter.
Drizzle the melted butter over the top of the cake.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely or serving warm.
Nutrition Facts
Calories |
4818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.9 g | 291% | |
| Saturated Fat | 118.9 g | 594% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 649.7 g | 236% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 417.4 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 863 mg | 66% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1211 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
