This almond coffee cake ring brings a warm, bakery-style treat to your kitchen with very little fuss. It’s tender, buttery, and just sweet enough, with a crunchy almond topping and a soft, ribboned interior. The ring shape makes it perfect for sharing, whether you’re hosting brunch or setting out an afternoon snack.
A hint of cinnamon and vanilla keeps it comforting, while almond paste and sliced almonds give it that special bakery touch. It looks impressive, but it’s easier than you might think.
What Makes This Special
This cake is all about balance. You get a soft, moist crumb from a rich butter batter, plus a lightly crisp, caramelized edge from the almond topping.
The ring shape ensures even baking and a pretty centerpiece, no frosting required.
Almond paste brings deep, fragrant flavor you can’t fake with extract alone. A simple glaze ties everything together and makes it look polished without extra effort. It’s a great make-ahead bake that tastes even better the next day.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sour cream (or full-fat plain yogurt)
- 4 ounces almond paste, crumbled or grated
- For the almond filling/topping:
- 1/2 cup sliced almonds
- 2 tablespoons granulated sugar
- 1 tablespoon unsalted butter, melted
- For the glaze (optional but recommended):
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/4 teaspoon almond extract (or vanilla, to taste)
- Pinch of salt
How to Make It
- Prep the pan and oven: Heat the oven to 350°F (175°C).
Grease a 10- to 12-cup tube or Bundt pan thoroughly, then dust with flour, tapping out the excess. Make sure you coat all the crevices to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Cream the butter and sugars: In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes.
Scrape the bowl as needed.
- Add eggs and flavorings: Beat in the eggs one at a time until smooth. Mix in the vanilla and almond extracts.
- Alternate dry ingredients and sour cream: Add half the dry mixture, then half the sour cream. Repeat with the remaining dry mixture and sour cream.
Mix just until combined. The batter will be thick and creamy.
- Fold in the almond paste: Crumble or grate the almond paste and gently fold it into the batter so there are small pockets throughout. Don’t overmix; you want streaks of almond paste for flavor bursts.
- Make the almond topping: In a small bowl, stir together the sliced almonds, 2 tablespoons sugar, and melted butter until the almonds are lightly coated.
- Assemble the ring: Spoon half the batter into the prepared pan and smooth it.
Sprinkle half the almond topping over the batter. Add the remaining batter and smooth again. Finish with the rest of the almond topping.
- Bake: Bake for 40–50 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs.
The top should be golden and the almonds lightly toasted.
- Cool: Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack. If using a Bundt pan, flip it again so the almond topping remains on top. Cool completely before glazing.
- Glaze: Whisk powdered sugar, milk or cream, almond extract, and a pinch of salt until smooth and pourable.
Drizzle over the cooled cake. Let it set for 10 minutes before slicing.
How to Store
Keep the cake covered at room temperature for up to 3 days. A cake dome or an inverted bowl works well to protect the glaze and keep it moist.
For longer storage, wrap slices tightly and freeze for up to 2 months.
To thaw, leave slices at room temperature for 30–45 minutes or warm briefly in the microwave. If freezing the whole cake, glaze after thawing to maintain the best texture.
Health Benefits
- Almonds provide healthy fats: They’re rich in monounsaturated fats that support heart health and help keep you satisfied.
- Protein and fiber: Almonds add a bit of protein and fiber, which can help steady energy levels compared to ultra-sweet desserts.
- Calcium and vitamin E: Almonds offer vitamin E for skin and immune support, and a small boost of minerals like calcium and magnesium.
- Moderation matters: This is still a treat with sugar and butter, but a small slice pairs nicely with coffee or tea and can fit into a balanced approach.
What Not to Do
- Don’t skip greasing the pan well: A ring or Bundt pan can stick. Grease and flour thoroughly, especially in decorative grooves.
- Don’t overmix the batter: Overmixing makes the cake tough.
Mix until just combined after adding the dry ingredients.
- Don’t bake at the wrong temperature: Too hot and the outside burns before the center sets; too low and it dries out. Use an oven thermometer if you have one.
- Don’t add almond extract instead of almond paste: Extract alone won’t replace the richness and texture of almond paste. If you must substitute, adjust expectations.
- Don’t glaze a warm cake: The glaze will slide off and soak in.
Cool the cake completely for a neat finish.
Recipe Variations
- Lemon-Almond Ring: Add 1 tablespoon lemon zest to the batter and use lemon juice instead of milk in the glaze.
- Chocolate Swirl: Mix 2 tablespoons cocoa powder with 1/2 cup of the batter. Swirl it through the first layer before adding the rest.
- Cherry Almond: Fold 1 cup chopped, well-drained maraschino or jarred cherries into the batter. Pat them dry to avoid streaking.
- Cardamom Twist: Swap the cinnamon for 1 teaspoon ground cardamom for a fragrant, Scandinavian-style vibe.
- Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum.
Check for doneness a few minutes early, as bake times can vary.
- Dairy-Free: Use dairy-free butter and a thick dairy-free yogurt. The texture stays tender and the flavor still shines.
FAQ
Can I make this without almond paste?
You can, but the flavor will be less rich. Increase the almond extract to 1 teaspoon total and add an extra 2 tablespoons sugar to the batter to make up for the missing sweetness and moisture.
Expect a simpler almond flavor and a slightly lighter crumb.
What pan works best?
A 10- to 12-cup tube or Bundt pan is ideal. A springform pan (9 or 10 inches) also works; bake time may be a little shorter, so start checking at 35 minutes.
How do I prevent sticking in a Bundt pan?
Grease every curve with softened butter or baking spray that contains flour, then dust lightly with flour and tap out the excess. After baking, cool 10–15 minutes, tap the pan gently on the counter, and loosen edges with a thin spatula before inverting.
Can I make it ahead?
Yes.
Bake the day before, cool completely, wrap well, and glaze the day you’ll serve it. The flavors meld overnight, and the texture stays moist.
Why is my cake dense?
Common reasons include overmixing, using cold eggs or butter, or too much flour. Measure flour by fluffing, spooning, and leveling, and keep ingredients at room temperature for a better rise.
Can I reduce the sugar?
You can reduce the granulated sugar by 2–3 tablespoons without much impact.
More than that can change texture and moisture, so adjust carefully and keep the glaze for balance.
Is this actually a “coffee cake” if there’s no coffee in it?
Yes. Coffee cake traditionally refers to a cake meant to be enjoyed with coffee, not necessarily one made with coffee. The lightly sweet, snackable style is what defines it.
In Conclusion
This Almond Coffee Cake Ring is a simple, satisfying bake that looks beautiful on the table and tastes even better.
With its tender crumb, fragrant almond pockets, and crisp topping, it turns an ordinary morning into something special. Keep it classic with a drizzle of glaze, or try a variation to make it your own. Either way, it’s the kind of recipe you’ll want to keep in your regular rotation.