Chocolate Almond Croissant Coffee Cake
Chocolate Almond Croissant Coffee Cake
Ingredients
For the Cake Batter
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the Almond Filling
- 1/2 cup almond flour
- 1/4 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 large egg yolk
- 1/2 teaspoon almond extract
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/4 cup unsalted butter, cold, cut into small pieces
- 1/2 teaspoon ground cinnamon
For Assembly and Garnish
- 3/4 cup dark chocolate, chopped into chunks
- 1/4 cup sliced almonds
- 2 tablespoons powdered sugar, for dusting
- as needed non-stick cooking spray
Instructions
- 1
Preheat oven to 350°F. Lightly spray a 9-inch springform pan with non-stick cooking spray and line the bottom with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
Prepare the streusel topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter pieces and use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Set aside.
⏱️ 5 min
- 3
Prepare the almond filling: In a small bowl, cream together the almond flour, powdered sugar, softened butter, egg yolk, and almond extract until smooth and well combined. Set aside.
⏱️ 5 min
- 4
Prepare the cake batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
⏱️ 10 min
- 5
Pour half of the cake batter into the prepared springform pan and spread evenly.
⏱️ 2 min
- 6
Spoon dollops of the almond filling over the batter in the pan. Sprinkle the dark chocolate chunks evenly over the almond filling.
⏱️ 3 min
- 7
Carefully spoon the remaining cake batter over the almond and chocolate layers, spreading gently to cover as much as possible.
⏱️ 3 min
- 8
Evenly sprinkle the streusel topping over the top of the cake batter, then scatter the sliced almonds over the streusel.
⏱️ 2 min
- 9
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, but not wet batter. The top should be golden brown.
⏱️ 45 min•🌡️ 350
- 10
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Then, carefully remove the springform ring and allow the cake to cool completely on the wire rack for at least 45 minutes before dusting with powdered sugar.
⏱️ 60 min
- 11
Dust generously with powdered sugar before slicing and serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Almond Croissant Coffee Cake
For the Cake Batter
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the Almond Filling
- 1/2 cup almond flour
- 1/4 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 large egg yolk
- 1/2 teaspoon almond extract
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/4 cup unsalted butter, cold, cut into small pieces
- 1/2 teaspoon ground cinnamon
For Assembly and Garnish
- 3/4 cup dark chocolate, chopped into chunks
- 1/4 cup sliced almonds
- 2 tablespoons powdered sugar, for dusting
- as needed non-stick cooking spray
Instructions
- 1
Preheat oven to 350°F. Lightly spray a 9-inch springform pan with non-stick cooking spray and line the bottom with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
Prepare the streusel topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter pieces and use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Set aside.
⏱️ 5 min - 3
Prepare the almond filling: In a small bowl, cream together the almond flour, powdered sugar, softened butter, egg yolk, and almond extract until smooth and well combined. Set aside.
⏱️ 5 min - 4
Prepare the cake batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
⏱️ 10 min - 5
Pour half of the cake batter into the prepared springform pan and spread evenly.
⏱️ 2 min - 6
Spoon dollops of the almond filling over the batter in the pan. Sprinkle the dark chocolate chunks evenly over the almond filling.
⏱️ 3 min - 7
Carefully spoon the remaining cake batter over the almond and chocolate layers, spreading gently to cover as much as possible.
⏱️ 3 min - 8
Evenly sprinkle the streusel topping over the top of the cake batter, then scatter the sliced almonds over the streusel.
⏱️ 2 min - 9
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, but not wet batter. The top should be golden brown.
⏱️ 45 min•🌡️ 350 - 10
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Then, carefully remove the springform ring and allow the cake to cool completely on the wire rack for at least 45 minutes before dusting with powdered sugar.
⏱️ 60 min - 11
Dust generously with powdered sugar before slicing and serving.
⏱️ 1 min