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Honey Almond Coffee Cake

A recipe for a Honey Almond Coffee Cake! A cross between bread and cake, this yeast-based coffee cake is topped with a sweet and buttery honey almond glaze. 
Course Dessert
Cuisine American
Keyword almond, cake, coffee cake, dessert, honey
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time: 3 hours
Total Time 3 hours 50 minutes
Servings 1 (10 inch, 25 centimeter) round cake


  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 1/2 cup (120 milliliters) milk lukewarm, 105-115˚F (40-46˚C)
  • 1/2 cup (100 grams) granulated sugar
  • 8 tablespoons (113 grams) unsalted butter softened at room temperature
  • 2 1/2- 3 cups (313-375 grams) all-purpose flour
  • 1/4 teaspoon salt
  • 2 large eggs
  • Zest from 1 lemon
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract

Honey Almond Topping:

  • 1/3 cup (65 grams) packed light brown sugar
  • 3 tablespoons (44 milliliters) honey
  • 2 tablespoons (30 grams) unsalted butter
  • 2 tablespoons (30 milliliters) heavy cream
  • 3/4 cup sliced almonds
  • Pinch salt


  • In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to combine, then allow to sit until frothy, about 10 minutes.
  • In the bowl of a stand mixer fitted with a dough hook or a large bowl, beat together the sugar and butter. Mix in 2 1/2 cups (313 grams) of the flour, salt, eggs, lemon zest, almond extract, vanilla extract, and the yeast with milk to create a smooth dough.
  • If the mixture is too wet, slowly add the remaining 1/2 cup flour. Gently knead the dough until soft and smooth, but it should still be loose. Be careful not to add too much flour.
  • Place the dough in a large, lightly oiled bowl, cover, and allow to rest until doubled, 1-2 hours.
  • Lightly grease a 10 inch (25 centimeter) springform pan with butter.
  • Remove the risen dough from the bowl and place in the prepared springform pan. Gently press to evenly cover the bottom of the pan. Cover the pan with a lightly damp cloth or plastic wrap and allow to rise at room temperature until puffed, about 1 hour.
  • Preheat oven to 350˚F (180˚C).

To make the honey almond topping:

  • In a small saucepan, combine the brown sugar, honey, butter, and cream over medium heat. Bring the mixture to a bubble and stir constantly until thickened, about 5 minutes. Fold in the almonds and a pinch of salt. Set aside.
  • Place springform pan on baking sheet and bake in the preheated oven until the top is set, about 15 minutes.
  • Spread evenly with warm almond topping and place back in the oven until golden and a toothpick inserted in the center comes out clean, 10-15 more minutes.
  • Cool in pan for 5 minutes, then remove from pan and allow to cool to room temperature on a wire rack before slicing and serving.