Description

A tender, moist coffee cake featuring a rich honey almond topping and a distinct cinnamon swirl. This one-bowl recipe is approachable, complex in flavor, and perfect for weekend brunch or breakfast.

Ingredients

Scale

2 ½ cups all-purpose flour
1 cup granulated sugar
½ cup light brown sugar, packed
½ cup unsalted butter, softened
½ cup honey
2 large eggs, room temperature
½ cup Greek yogurt or sour cream
1 teaspoon vanilla extract
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ cup brown sugar, packed (for swirl)
2 tablespoons butter, melted (for swirl)
½ cup all-purpose flour (for topping)
¼ cup granulated sugar (for topping)
¼ cup brown sugar (for topping)
¼ cup unsalted butter, cold and cubed (for topping)
½ cup sliced almonds
2 tablespoons honey (for topping)
1 cup confectioners’ sugar (for glaze)
2–3 tablespoons honey (for glaze)
1 teaspoon milk, as needed (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan generously with butter or non-stick spray and dust with flour, tapping out excess.
In a large bowl, whisk together 2 ½ cups all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
Add honey, eggs, vanilla, and Greek yogurt to the butter mixture. Beat on medium speed until just combined.
Add dry ingredients to wet ingredients in two batches, folding gently until just combined. Do not overmix.
In a small bowl, mix ½ cup brown sugar and 2 teaspoons cinnamon. Stir in 2 tablespoons melted butter until it resembles wet sand.
Spread half of the batter into the prepared pan. Spoon cinnamon mixture over the batter in dollops and gently swirl with a knife. Spread remaining batter on top.
In a small bowl, combine ½ cup flour, ¼ cup granulated sugar, and ¼ cup brown sugar. Cut in cold cubed butter until mixture resembles coarse crumbs. Stir in sliced almonds and sprinkle over cake. Drizzle with 2 tablespoons honey.
Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
Cool in pan for 10 minutes, then release springform ring and transfer to a cooling rack to cool completely.
Whisk confectioners’ sugar, honey, and milk until smooth. Drizzle over the cooled cake.

Notes

For best results, use cold butter for the topping to ensure a crunchy texture. Do not over-swirl the cinnamon to maintain distinct ribbons. If using a regular cake pan, line the bottom with parchment paper. Toasting almonds beforehand enhances flavor. The cake can be made ahead; store covered at room temperature for 2 days or freeze without glaze for up to 3 months.

Prep Time: 30 minutes
Cook Time: 40-45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 32
Sodium: 250
Fat: 16
Saturated Fat: 8
Carbohydrates: 52
Fiber: 2
Protein: 6

Keywords: honey almond coffee cake, cinnamon swirl recipe, best coffee cake, weekend baking, brunch recipe, one-bowl cake