Almond Croissant Cake
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr 10 mins
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Servings
10 servings
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Calories
424 kcal
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Course
Dessert
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Cuisine
French-American Fusion
Almond Croissant Cake
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My almond croissant cake is a French style coffee cake with a wonderfully light texture and plenty of flavor for almond lovers!
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Ingredients
- 1/2 cup whole raw almonds (I use skin-on almonds, you can also use blanched almonds.)
- 2 cups heavy whipping cream, cold
- 1 1/2 cups (minus 1 Tbsp) all purpose flour*
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 1/4 cup sugar
- 2 tsp almond extract
for the topping
- 1/2 cup sliced almonds
- 1 Tbsp sugar
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350F. Butter and flour your 9" springform pan.
- Finely chop your almonds. I do this in my food processor, pulsing until they are finely ground but not reduced to a meal. Set aside. Note: if you are trying to do this with a knife you will need to spend the time to get the nuts very finely chopped.
- In a large bowl whip the cold cream until it forms firm peaks. Refrigerate.
- In a medium bowl whisk together your flour, salt, and baking powder. Set aside.
- Whisk eggs, sugar, and almond extract until really light and fluffy (I do this in my stand mixer.) Fold in the flour mixture, along with the ground almonds.
- Gently fold the whipped cream into the batter until there are no streaks left. Do this thoroughly but gently so you don't deflate the air you've whipped into the cream. Turn the batter into your prepared pan and spread out evenly.
- Scatter the sliced almonds on top of the cake, and sprinkle 1 Tbsp of sugar on top.
- Bake for 45-55 minutes or until puffed and golden on top. A toothpick inserted in the center should come out without wet batter on it ~ but moist crumbs are fine. Note: baking time can only be a suggestion as every oven is different. Your baking time may vary from mine, so keep a close eye on your cake while it bakes.
- Let the cake cool for ten minutes, then release from the pan. Transfer to a cake stand or serving plate and dust with powdered sugar.
- The cake is wonderful warm or at room temperature. Store on the counter under a cake dome or wrapped in foil. It will keep for several days. Do not slice until ready to serve.
- The cake will keep at room temperature for up to 3 days, and can be frozen for longer storage.
Notes
- *Yes, 1 tablespoon of flour can make a difference in a cake recipe, especially in delicate bakes like sponge cakes, soufflés, or this almond croissant cake. Here’s how it might affect your cake:
- ✔ Texture – Too much flour (even 1 Tbsp) can make a cake slightly denser or drier, while too little can make it softer but more fragile.
- ✔ Structure – Flour provides gluten and stability, so a small change can impact how well the cake holds together.
- ✔ Absorption – It affects how liquid ingredients bind, which can alter moisture levels.
- If precise texture matters, it’s best to measure accurately! 😊
Nutrition Information
Show Details
Calories
424kcal
(21%)
Carbohydrates
45g
(15%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
110mg
(37%)
Sodium
152mg
(6%)
Potassium
255mg
(7%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
781IU
(16%)
Vitamin C
0.3mg
(0%)
Calcium
109mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 110mg | 37% |
| Sodium | 152mg | 6% |
| Potassium | 255mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 781IU | 16% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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