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Almond Crumb Coffee Cake with Cream Cheese Swirl

Tender coffee cake with rich cream cheese swirl and buttery almond crumb topping, perfect for brunch or special occasions.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American, Bakery
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 3 eggs large, room temperature
  • 1 tbsp vanilla extract
  • 1 cup sour cream or Greek yogurt
  • 0.5 cup whole milk
Cream Cheese Swirl
  • 8 oz cream cheese softened
  • 0.33 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp vanilla extract
Almond Crumb Topping
  • 1 cup all-purpose flour
  • 0.67 cup brown sugar packed
  • 1 tsp ground cinnamon
  • 0.5 cup cold unsalted butter cubed
  • 1 cup sliced almonds
  • 1 pinch salt

Equipment

  • 9-inch springform pan
  • Electric mixer or stand mixer
  • Mixing bowls
  • Wire rack
  • Pastry cutter

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line bottom with parchment paper.
  2. Beat cream cheese with sugar until smooth. Add egg yolk and vanilla, mixing until thick and gooey. Refrigerate while preparing other components.
  3. Cream butter and granulated sugar for 3-4 minutes until light and fluffy. Add eggs one at a time, then vanilla extract.
  4. Whisk together flour, baking powder, baking soda, and salt in separate bowl.
  5. Combine sour cream and milk. Add dry ingredients to butter mixture in three additions, alternating with sour cream mixture. Mix just until combined.
  6. Make crumb topping by combining flour, brown sugar, cinnamon, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in almonds and refrigerate.
  7. Pour half the batter into prepared pan. Drop spoonfuls of cream cheese mixture over batter and swirl gently with knife.
  8. Spread remaining batter over cream cheese layer. Sprinkle crumb topping evenly over surface.
  9. Place springform pan on baking sheet. Bake 55-65 minutes until toothpick inserted into cake portion comes out with moist crumbs.
  10. Cool in pan for 20 minutes, then remove springform ring. Cool completely before slicing, or serve slightly warm for gooey texture.

Notes

Store covered at room temperature for 3 days or refrigerate for up to 5 days. Can be frozen for up to 3 months. Bring to room temperature or warm gently before serving. Use room temperature ingredients for best results.