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Honey Almond Coffee Cake

A recipe for a Honey Almond Coffee Cake! A cross between bread and cake, this yeast-based coffee cake is topped with a sweet and buttery honey almond glaze. 

Prep Time
20 mins
Cook Time
20 mins
Additional Time
3 hrs
Total Time
3 hrs 50 mins
Servings: 1 (10 inch, 25 centimeter) round cake
Course: Dessert
Cuisine: American

Ingredients

  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 1/2 cup (120 milliliters) milk lukewarm, 105-115˚F (40-46˚C)
  • 1/2 cup (100 grams) granulated sugar
  • 8 tablespoons (113 grams) unsalted butter softened at room temperature
  • 2 1/2- 3 cups (313-375 grams) all-purpose flour
  • 1/4 teaspoon salt
  • 2 large eggs
  • Zest from 1 lemon
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
Honey Almond Topping:
  • 1/3 cup (65 grams) packed light brown sugar
  • 3 tablespoons (44 milliliters) honey
  • 2 tablespoons (30 grams) unsalted butter
  • 2 tablespoons (30 milliliters) heavy cream
  • 3/4 cup sliced almonds
  • Pinch salt

Instructions

    Cup of Yum
  1. In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to combine, then allow to sit until frothy, about 10 minutes.
  2. In the bowl of a stand mixer fitted with a dough hook or a large bowl, beat together the sugar and butter. Mix in 2 1/2 cups (313 grams) of the flour, salt, eggs, lemon zest, almond extract, vanilla extract, and the yeast with milk to create a smooth dough.
  3. If the mixture is too wet, slowly add the remaining 1/2 cup flour. Gently knead the dough until soft and smooth, but it should still be loose. Be careful not to add too much flour.
  4. Place the dough in a large, lightly oiled bowl, cover, and allow to rest until doubled, 1-2 hours.
  5. Lightly grease a 10 inch (25 centimeter) springform pan with butter.
  6. Remove the risen dough from the bowl and place in the prepared springform pan. Gently press to evenly cover the bottom of the pan. Cover the pan with a lightly damp cloth or plastic wrap and allow to rise at room temperature until puffed, about 1 hour.
  7. Preheat oven to 350˚F (180˚C).
To make the honey almond topping:
    Cup of Yum
  1. In a small saucepan, combine the brown sugar, honey, butter, and cream over medium heat. Bring the mixture to a bubble and stir constantly until thickened, about 5 minutes. Fold in the almonds and a pinch of salt. Set aside.
  2. Place springform pan on baking sheet and bake in the preheated oven until the top is set, about 15 minutes.
  3. Spread evenly with warm almond topping and place back in the oven until golden and a toothpick inserted in the center comes out clean, 10-15 more minutes.
  4. Cool in pan for 5 minutes, then remove from pan and allow to cool to room temperature on a wire rack before slicing and serving.