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Glazed Almond and Cinnamon Coffee Cake

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Glazed Almond and Cinnamon Coffee Cake

Glazed Almond and Cinnamon Coffee Cake
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
Aromatic, with a touch of spice, this rich coffee cake will become a family favorite. And it's perfect for those who like to plan ahead, since it tastes even better if made the day before.


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • 1 cup well-shaken buttermilk
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon pure almond extract (optional)
  • 1/2 cup unsalted dry-roasted almonds, coarsely chopped (3 oz)
  • 1/2 cup sifted confectioners' sugar
  • 2 tablespoons heavy cream
  • 1/8 teaspoon pure vanilla extract
  • 1 drop pure almond extract (optional)
  • 2 tablespoons unsalted dry-roasted almonds, coarsely chopped (3/4 oz)



    Preheat oven to 350F with rack in middle of oven. Butter and flour a 6-cup bundt pan or a 9-inch square baking pan, knocking out excess flour.
  • Mix together flour, sugar, baking powder, baking soda, cinnamon, and salt in a bowl. Rub in butter with fingertips until mixture resembles oatmeal. Stir in egg, buttermilk, and extracts just until flour mixture is moistened. Stir in almonds and spread batter evenly in cake pan.
  • Bake until cake is golden and a toothpick inserted in center of cake comes out dry, about 40 minutes. Cool cake in pan on a rack, 20 minutes, then invert onto a rack and cool completely.

    Stir together confectioners' sugar, cream, and extracts until smooth and drizzle over cake. Sprinkle with almonds.