A special thanks to Mrs. Briseño for this incredible recipe! Sweet, nutty and has a beautiful, moist crumb. This recipe makes a single layer, 8” cake. Perfect to share….or not.

Almond Coffee Cake

For the cake:
1 egg
½ cup buttermilk
½ cup melted butter (regular, salted)
1 teaspoon vanilla
½ teaspoon almond extract
¾ cup sugar
1 cup all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda

For the syrup:
1/3 cup water
½ cup sugar
2/3 cup toasted, sliced almonds
½ teaspoon almond extract

Preheat oven to 350 degrees. Line an 8” pan with parchment.

Whisk together buttermilk and egg in a medium bowl. Add in butter, vanilla and almond extract.

Mix sugar, flour, baking powder and baking soda together in a small bowl and add to wet mixture. Mix until well blended. Pour into prepared pan. Bake 30-35 minutes or until top is golden and a toothpick inserted into the cake comes out clean.

As soon as the cake is cool enough to handle, turn it out onto a plate. While the cake is still hot, heat water and sugar together over medium heat until the sugar dissolves. Remove from heat and stir in almond extract and almonds. Stir to coat.

Using a toothpick or skewer, poke holes all over the top of the cake. Spoon almond mixture evenly over the cake. Syrup will soak into the cake. Allow cake to cool completely to let syrup set and enjoy!

Eat Well!

~Trish