Name: Toffee Almond Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar; 3 large eggs; 1 cup sour cream or plain yogurt; 2 tsp vanilla extract; 2 tsp ground cinnamon; 1 cup toffee bits; 1 cup sliced almonds; Powdered sugar, for dusting (optional)

Why You’ll Love This Recipe

This coffee cake combines the warmth of cinnamon, the crunch of almonds, and the sweet, buttery flavor of toffee for a bakery-quality treat you can make at home. It’s simple enough for a weekend breakfast yet special enough for entertaining or gifting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Eggs
Sour cream or plain yogurt
Vanilla extract
Cinnamon
Toffee bits
Sliced almonds
Powdered sugar (optional, for dusting)

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or bundt pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream butter with granulated and brown sugar until light and fluffy.
Beat in eggs one at a time, then add sour cream and vanilla extract.
Gradually mix in dry ingredients until just combined.
In a small bowl, combine cinnamon, toffee bits, and sliced almonds.
Spread half the batter into the prepared pan, sprinkle with half the cinnamon-toffee-almond mixture, then repeat with remaining batter and topping.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool slightly before slicing, and dust with powdered sugar if desired.

Servings and timing

Serves 12 people.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Chocolate Twist: Add mini chocolate chips to the filling.
Nut-Free: Replace almonds with sunflower or pumpkin seeds.
Extra Crunch: Use crushed toffee candy bars instead of baking toffee bits.
Glaze Finish: Drizzle with a vanilla or caramel glaze instead of powdered sugar.
Mini Cakes: Bake in muffin tins for individual portions.

Storage/Reheating

Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to 5 days if you prefer a chilled texture.
Freeze for up to 2 months; thaw at room temperature before serving.
Warm slices in the microwave for 10–15 seconds for a fresh-from-the-oven feel.

FAQs

Can I make this cake ahead of time?

Yes, it stays moist and flavorful for several days.

Can I substitute Greek yogurt for sour cream?

Yes, it works perfectly and adds extra protein.

Can I use other nuts?

Pecans, walnuts, or hazelnuts are all great options.

How do I keep the cake moist?

Don’t overbake, and store in an airtight container.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend.

Should I toast the almonds first?

Yes, for a deeper flavor, toast them lightly before adding.

Can I bake this in a bundt pan?

Yes, just increase the bake time slightly and grease well.

What if I don’t have toffee bits?

Chop up a toffee candy bar instead.

Can I freeze leftovers?

Yes, wrap slices individually for easy thawing.

Is this coffee-flavored?

No, coffee cake is traditionally served with coffee but doesn’t contain it.

Conclusion

Toffee Almond Coffee Cake is a delightful blend of sweet, nutty, and buttery flavors with a tender crumb and crunchy topping. Whether you serve it at brunch, as a dessert, or for an afternoon treat, it’s a comforting and crowd-pleasing recipe you’ll return to again and again.