I still remember the warm float of cinnamon and butter that used to drift through my mama’s kitchen on Sunday mornings. She’d pull a pan from the oven, the top dusted with toasted almonds, and we’d slice into it while the rest of the house was just waking. That easy, comforting cake felt like a hug in a bite one I’ve recreated in slow, patient practice over the years so I can bring that same slice of home to my own table. Today I’ll walk you through a simple, family-friendly Cinnamon Almond Coffee Cake that delivers that same golden texture and nutty finish without fuss.

I’m a home cook who learned at my mother’s side and in the pews of our church potlucks. At 58, I still take comfort in straightforward recipes that fold into real weeknight routines, not showpieces for company only. I grew up in Louisville, Kentucky, with a stack of church cookbooks and a habit of testing dishes until they felt reliable and forgiving. My kitchen at Gemmir Kitchen reflects that: dishes that are cozy, practical, and free of pork, so everyone at my table can enjoy them.

I like casseroles, skillet dinners, slow-cooker suppers, and the kind of nostalgic desserts that make the house smell like childhood. This Cinnamon Almond Coffee Cake is one of those recipes it’s quick to mix, bakes to a tender crumb, and gets its warm heart from cinnamon and delicate almond flavor. I’ll explain each step in a friendly, easy way so you can feel confident making it tonight or saving it for a weekend brunch. Comfort made simple is the idea I cook by, and this cake is a small, delicious example.

Table of Contents

Why this recipe stands out

This Cinnamon Almond Coffee Cake stands out because it balances two comforting elements warm cinnamon spice and the delicate, fragrant lift of almond in a cake that stays moist and slices neatly. Many coffee cakes can be dry or overly dense, but this version keeps a tender crumb thanks to a modest amount of oil and a single egg to bind and enrich the batter. You get that old-fashioned coziness without the lengthy fuss of multiple bowls or layers. The topping of sliced almonds adds a light crunch and a toasted flavor that pairs beautifully with a cup of coffee or a bright glass of milk for kiddos.

I love how forgiving the method is. You whisk the dry ingredients, stir in the wet, and the batter comes together quickly. A simple cinnamon ribbon or a light dusting of cinnamon within the batter gives each bite a warm backbone so the almond extract can sing without overpowering. It’s also adaptable sprinkle extra almonds on top for more crunch, or add a swirl of brown sugar for a gooey ribbon if you like.

Because it’s pork-free and family-friendly in portion and flavor, it suits weekend mornings, church luncheons, or a comforting weekday treat after supper. You won’t need a sugar thermometer or an advanced baking rack; this Cinnamon Almond Coffee Cake keeps things approachable and delicious, which is exactly how I prefer to cook.

How this recipe comes together

This Cinnamon Almond Coffee Cake comes together in a few straightforward steps that make it a perfect choice for busy mornings or last-minute company. The batter uses pantry-staple ingredients you likely have on hand: flour, sugar, a touch of baking powder, salt, and cinnamon for warmth. A small splash of milk, a little oil, an egg, and almond extract finish the wet side. Once the batter is combined, it bakes up tender with a golden top. The sliced almonds on top toast in the oven and add a lovely nutty contrast.

Mixing is gentle you don’t want to overwork the batter, which keeps the cake tender rather than chewy. If you like a swirl, you can fold a little extra cinnamon with brown sugar into part of the batter before baking to make a cinnamon ribbon. Baking times can vary slightly by oven, so check with a toothpick toward the end; it should come out clean or with just a few moist crumbs.

This Cinnamon Almond Coffee Cake slices best after it rests for a few minutes, when it firms up enough to make neat wedges but stays warm enough to be irresistible. The final touch a sprinkle of sliced almonds gives texture and a bakery-style finish without extra fuss. It’s one of those recipes that feels special but really fits into everyday life.

Ingredients

1 cup flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup milk
1/4 cup oil
1 egg
1 tsp almond extract
1/4 cup sliced almonds

Instructions

Preheat your oven to 350°F.
In a mixing bowl, combine flour, sugar, baking powder, salt, and cinnamon. Whisk well.
Stir in milk, oil, egg, and almond extract until smooth.
Pour the mixture into a greased pan and spread evenly.
Sprinkle sliced almonds on top.
Bake for about 30 minutes or until a toothpick comes out clean.
Allow to cool slightly before serving warm.

Simple serving suggestions

When it comes to serving this Cinnamon Almond Coffee Cake, simplicity shines. I like to slice it into modest wedges and serve warm with a pot of strong coffee or a milky latte. The cinnamon and almond notes pair well with classic coffee profiles, so a medium roast works nicely. For a weekend brunch, set the cake beside scrambled eggs, a simple fruit salad, and a pitcher of orange juice the cake brings the sweet, cinnamon-spiced note that rounds the meal. For an afternoon treat, a thin spread of softened butter on a warm slice elevates the experience without adding fuss.

If you want to dress it up for guests, dust the top lightly with powdered sugar or drizzle a thin vanilla glaze a mix of powdered sugar, a splash of milk, and a little vanilla but the cake’s flavor stands well on its own. For family-friendly serving, cut smaller slices for children; the mild almond extract gives flavor without being strong, and the cinnamon is gentle enough for little palates.

Leftover slices make a cozy breakfast the next day; you can warm a slice in the microwave for about 10–12 seconds or pop it under the broiler for a quick toast and re-crisp the almonds. Whether you keep it simple or add a small finishing flourish, this Cinnamon Almond Coffee Cake adapts to how you like to serve it.

Storage tips

Storing your Cinnamon Almond Coffee Cake properly keeps it tender and flavorful for days. Once the cake cools completely, cover it tightly with plastic wrap or store in an airtight container at room temperature for up to two days. The almonds on top stay pleasantly crisp at first, but they will soften a bit over time still delicious, though. If your kitchen is warm or humid, you might prefer to refrigerate the cake to keep it fresh; wrapped well, it will last about 4 to 5 days in the fridge. Before serving refrigerated slices, bring them to room temperature or warm briefly to revive their softness.

For longer storage, you can freeze individual slices. Wrap each slice in plastic wrap, then place them in a sealed freezer bag or container. Frozen slices keep their flavor for up to two months. Thaw overnight in the refrigerator or on the counter for a couple of hours, and warm for a few seconds in the microwave to make it taste freshly baked. If you plan to freeze, skip adding any glaze or powdered sugar beforehand; add those after thawing so they don’t dissolve or get grainy. These storage tips help keep your Cinnamon Almond Coffee Cake ready for easy breakfasts or last-minute guests without losing its homemade charm.

Simple tips for success

A few simple tips make the difference between a good and a great Cinnamon Almond Coffee Cake. First, measure your flour properly spoon it into the measuring cup and level with a knife rather than scooping directly, which can pack the flour and make the cake dense. Keep mixing gentle: combine the wet and dry ingredients until just incorporated to maintain a tender crumb. Don’t skip the almond extract; a teaspoon adds that distinct nutty aroma that lifts the cinnamon beautifully, but avoid more than called for so it doesn’t taste artificial.

Watch your oven temperature and timing. Ovens vary, so check the cake five minutes before the end of the suggested bake time. A toothpick should come out clean or with a few moist crumbs. If the almond topping browns too quickly, tent the cake loosely with foil for the last part of baking. Let the cake rest a few minutes before slicing so it holds together when you cut wedges. If you want an extra-moist bite, add a spoonful of plain yogurt or sour cream to the batter it keeps the cake tender and adds a gentle tang that complements the cinnamon. With these easy techniques, your Cinnamon Almond Coffee Cake will come out reliably delightful.

Easy twists you can try

This Cinnamon Almond Coffee Cake invites small variations that highlight personal taste without complicating the method. For a more pronounced cinnamon ribbon, mix a couple of tablespoons of brown sugar with an extra teaspoon of cinnamon and swirl it into the batter before baking. For a citrus lift, add the zest of one orange to the batter orange and almond create a bright, sophisticated pairing that still feels homey. If you prefer a crunchier topping, chop the sliced almonds coarsely and mix them with a tablespoon of melted butter and a sprinkle of brown sugar, then scatter over the top before baking.

Try folding in a half-cup of chopped apples or pears for a fruitier cake that keeps the cinnamon and almond character. Use gluten-free flour blend if you need a gluten-free option, and consider a nondairy milk if you prefer; the cake stays tender thanks to the oil. You can also turn this into mini cakes by dividing batter into muffin tins and adjusting bake time to about 16–18 minutes. Each twist keeps the spirit of the original while letting you adapt the Cinnamon Almond Coffee Cake for celebrations, dietary needs, or simple curiosity.

Frequently asked questions

Q: Can I make the Cinnamon Almond Coffee Cake ahead of time?
A: Yes this cake is a great make-ahead option. You can bake it the night before and store it covered at room temperature for up to two days, or refrigerate it for up to five days. Warm slices briefly before serving to bring back that just-baked softness. If you need to keep it longer, wrap individual slices and freeze; thaw and warm gently when ready to enjoy.

Q: Can I substitute the almond extract?
A: If you don’t have almond extract, you can omit it and add a half teaspoon of vanilla extract instead. The cake will still be cozy and cinnamon-forward but will lack the signature almond aroma. A small amount of orange zest can also provide a lovely, aromatic lift if you prefer a different flavor profile in your Cinnamon Almond Coffee Cake.

Q: Is there a way to make the topping gluten-free or nut-free?
A: For a gluten-free topping, use certified gluten-free oats mixed with a little brown sugar and butter for a streusel texture instead of almonds. For a nut-free version, toast sunflower seeds lightly and sprinkle those on top, or simply skip the nuts and finish with a dusting of cinnamon sugar. Each option keeps the cake friendly for different dietary needs without changing the basic batter.

Q: My cake is a little dense. What went wrong?
A: Dense cake often comes from overmixing the batter, using too much flour, or not using the correct leavening. Measure flour by spooning it into the cup rather than scooping, mix until ingredients are just combined, and make sure your baking powder is fresh. These steps help maintain a light, tender crumb in your Cinnamon Almond Coffee Cake.

Conclusion

If you enjoy this approach and want another simple coffee cake to compare, this Easy Cinnamon Coffee Cake Recipe from Elana’s Pantry offers a lovely, straightforward take that complements the quick, comforting style of the Cinnamon Almond Coffee Cake here. Both recipes celebrate cinnamon’s warm charm and make excellent companions to a slow morning or a bustling brunch.

Cinnamon Almond Coffee Cake