Apple Almond Coffee Cake

Almond Coffee Cake Recipe

Adam and I are lucky enough to have a work schedule that allows us 2 Friday’s off in a month.  This past Friday was one of those awesome Fridays!  There are a few “must-dos” on such a day:

#1 turn alarm OFF

#2 have coffee and a nice breakfast, as opposed to the usual grab something..anything as I run out the door on my way to work breakfast… yes, it has at times been a cookie

#3 test a recipe

So, to start our day, we slept in, which was amazing…we don’t usually wake up to sun during the week.  Then, I, being the wonderful and caring wife that I am (hint, hint) made Adam and I breakfast in bed.  Finally, after a slow and gradual move from our bedroom to the kitchen, we poured ourselves another cup of delicious Costa Rican coffee, purchased on our honeymoon, then placed Marmalade on her viewing perch (she is the brains of our operation here by the way… she likes to “supervise”) and got to work on this very tasty coffee cake.  Our hopes were to create a cake that was perfect for breakfast or dessert, is enhanced with coffee or tea and most importantly was moist because, well nobody likes a dry cake.  The final result is incredibly nutty from a whole cup of chopped almonds and a dash of almond extract and extremely moist since we use yogurt, some melted butter, diced apples and a squeeze of lemon juice on top right after the cake is removed from the oven.  Its not too sweet and definitely does not need anything like a glaze or icing, a little sprinkle of powdered sugar is pretty though.  It is perfectly moist, has a wonderful fluffy texture with tiny pieces of almonds throughout the cake.  Oh, and one of the best parts … our condo smelled amazing.  Marmalade definitely approved!

4.0 from 2 reviews
Apple Almond Coffee Cake
 
Prep time
Cook time
Total time
 
Created By:
Yield: 4
You Will Need
  • 1 ½ cups flour + 2 tablespoons
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon allspice
  • 1 cup granulated sugar
  • 3 eggs
  • ¾ cup low fat yogurt
  • 6 tablespoons butter, melted
  • 1 tablespoon lemon zest
  • ¼ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup almonds
  • 1 Granny Smith apple
  • Juice from 1 lemon
  • powdered sugar
Directions
  1. Preheat oven to 350 degrees then butter and flour and 9-inch round cake pan.
  2. While the oven is preheating, place the almonds on a cookie sheet and put in the oven for about 3-5 minutes or until you begin to smell the nuts. Remove the baking sheet and allow the almonds to cool.
  3. Once cooled, use a mini food processor or a knife to coarsely chop the almonds into to small pieces.
  4. Peel and dice (1/4 inch dice) the apple, then squeeze a little lemon juice over the diced apples to prevent browning. Toss the apples in the 2 tablespoons of flour and set aside.
  5. In a large mixing bowl, combine the remaining flour, baking powder, salt and allspice then set aside.
  6. In another large mixing bowl, whisk the eggs and sugar until they are combined, slightly fluffy and a light lemon color. Add the yogurt, butter, lemon zest, almond extract and vanilla extract to the egg mixture, whisk to combine.
  7. Add a third of the flour mixture to the egg mixture and combine with a spatula, once combined, add the next third of the flour mixture and combine, then add the remaining third and use the spatula to combine.
  8. Add ¾ of the chopped nuts and the diced apples to the mixture and stir with a spatula until they are integrated. Pour the cake mixture into the prepared cake pan, sprinkle the top of the cake with the remaining nuts and place into the oven for 40-50 minutes or until a toothpick can be inserted into the middle of the cake and be removed cleanly.
  9. Remove the cake from the oven and squeeze half a lemon over the entire cake then allow to cool for 30 minutes. If desired, sprinkle a little powdered sugar for serving.

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19 comments… Leave a Comment
  • Helga Grosskopf April 30, 2016, 5:26 pm

    I made this as an item this morning for brunch. Served it still warm and it was delicious. Sweet but not too sweet-moist and juicy with a lot of flavor. Tasted fantastic with a dollop of fresh whip cream. Kudos to the creator. I’m adding this one to my favorite recipes.

    Reply
  • Jay December 23, 2014, 2:49 pm

    what kind of flour do you require plain or self raising?

    Reply
    • Joanne March 5, 2015, 10:31 am

      All-purpose flour.

      Reply
  • shlomit ovadia March 17, 2013, 1:51 am

    I was really craving coffee cake, and naturally, using this website as my go-to for recipes, I decided to try making this one. Definitely did not come out as sweet as I would have liked it, actually it came out a bit more tart. Maybe because I used plain yogurt as opposed to a sweeter option?

    Reply
  • Wendi May 4, 2010, 9:26 am

    I gave this a big shout out today over at BAH. Hope I did you y’all justice in my interpretation of this lovely cake.

    Reply
  • Wendi February 10, 2010, 12:47 pm

    Hey guys, I made this last night in anticipation of this morning’s snow day. Paired with some bacon and eggs, and tons of coffee, this fueled us up for more shoveling.

    Thanks for an inspired breakfast.

    Reply
    • inspiredtaste February 10, 2010, 3:04 pm

      We are so happy you liked it, thanks Wendi!

      Reply
  • kelli January 30, 2010, 5:58 pm

    this cake looks delicious..granny smiths are my fav! I can’t wait to try it out!!!

    Reply
  • bridget {bake at 350} January 22, 2010, 5:11 pm

    Gorgeous, gorgeous cake…and your kitty is just precious!

    Reply
  • Jen @ My Kitchen Addiction January 22, 2010, 5:00 pm

    I just stumbled across your blog, and I love it. Your photos are amazing! This coffee cake sounds wonderful, too.

    Reply
  • Steph January 22, 2010, 4:46 pm

    First – your kitty is beautiful!! We have a Marmalade too! Our Marmalade is quite a bit larger!

    Great recipe and beautiful photos.

    Reply
    • inspiredtaste January 22, 2010, 4:58 pm

      We will be sure to let Marmalade know of your compliment! Thanks for commenting!!
      ~Adam and Joanne

      Reply
  • Jennifer January 19, 2010, 10:33 pm

    Hi there! I just stumbled upon your blog when I saw the photo for this cake on foodgawker and I couldn’t resist the delicious sounding description and delightful photo! I love what you guys are doing, your site is beautiful! I am, without a doubt, making this coffee cake for breakfast Saturday. If you’re looking for a new breakfast recipe for your next day off you could try out the gingerbread muffin recipe I developed – you can find it at http://twentysomethingandstarving.wordpress.com/2010/01/15/whole-wheat-gingerbread-walnut-muffins-with-cinnamon-orange-glaze/.

    Best,
    Jennifer Romanchak

    Reply
  • Maria January 19, 2010, 5:00 pm

    I love this recipe. I am a huge almond fan. I might try it with pears:)

    Reply
  • Wendi January 19, 2010, 2:26 pm

    Great looking cake. What do you think would be lost if I had to omit the chopped almonds? Would there be any gain by using almond flour in place of any of the ap flour?

    Marmalade posed so beautifully for you. I can only capture my Shadow when he’s unaware of what I’m doing…he’s camera shy.

    Reply
    • inspiredtaste January 19, 2010, 2:33 pm

      Almond flour is a great idea. The nuttiness of the almonds really do complement the apple and allspice in the cake. We personally enjoyed the bits of crunch given from the coarsely chopped almonds, but if you wished to omit them, we think the cake would still be delicious especially since you still have that splash of almond extract.

      Reply

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