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Perfect Browned Butter Almond Coffeecake Recipe with Easy Streusel Topping

browned butter almond coffeecake - featured image
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A rich and tender coffeecake featuring nutty browned butter and a crunchy almond streusel topping, perfect for weekend brunch or any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk (or preferred milk)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (100g) brown sugar, packed
  • 1/3 cup (40g) all-purpose flour
  • 1/4 cup (56g) unsalted butter, cold and cubed
  • 1/2 cup (50g) sliced almonds
  • 1/2 teaspoon ground cinnamon (optional)

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir frequently as it foams and starts to turn golden brown with nutty aromas, about 5-7 minutes. Watch carefully to avoid burning. Once browned, remove from heat and let cool slightly.
  2. Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Grease or line a 9-inch baking pan with parchment paper for easy removal.
  3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (240g) all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
  4. Combine Sugar and Eggs: In another bowl, beat 1 cup (200g) granulated sugar with 2 large eggs until pale and slightly fluffy, about 2 minutes.
  5. Add Browned Butter, Milk, & Vanilla: Slowly pour in the cooled browned butter, followed by 1/2 cup (120ml) whole milk and 1 teaspoon vanilla extract. Mix gently to combine.
  6. Fold in Dry Ingredients: Gradually fold the flour mixture into the wet ingredients using a spatula, mixing until just combined. The batter will be thick but smooth. Avoid overmixing to keep the crumb tender.
  7. Prepare Streusel Topping: In a small bowl, combine 1/2 cup (100g) brown sugar, 1/3 cup (40g) flour, and 1/2 teaspoon cinnamon if using. Cut in 1/4 cup (56g) cold cubed butter with a fork or pastry cutter until crumbly. Stir in 1/2 cup (50g) sliced almonds.
  8. Assemble & Bake: Spread the batter evenly in your prepared pan. Sprinkle the streusel topping generously over the batter. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the streusel is golden brown.
  9. Cool & Serve: Let the coffeecake cool in the pan on a wire rack for at least 20 minutes before slicing. The crumb will be tender and moist with a crisp, nutty topping.

Notes

Use fresh sliced almonds for best texture. If streusel browns too quickly, tent with foil halfway through baking. Let cake cool before slicing to avoid crumbling. For gluten-free, substitute flour with 1:1 gluten-free baking blend. Vegan version possible with coconut oil, flax eggs, and plant milk.

Nutrition

Keywords: browned butter, almond coffeecake, streusel topping, easy coffeecake, weekend brunch, nutty dessert

Find it online: https://breezybake.com/perfect-browned-butter-almond-coffeecake-recipe-with-easy-streusel-topping/