Gooey Almond Croissant Sourdough Coffee Cake
Indulge in this delectable Gooey Almond Croissant Sourdough Coffee Cake, featuring a soft sourdough coffee cake base made with sourdough discard. This delightful treat is topped with a rich almond frangipane topping along with sliced almonds, a dusting of powdered sugar, and a drizzle of honey glaze, making it perfect for breakfast, dessert, or a sweet snack.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking powder
Salt
Salted butter
Brown sugar, light or dark
Granulated sugar
Eggs
Greek yogurt
Sourdough discard
Buttermilk (see recipe card below for homemade version)
Vanilla extract
Almond extract
Almond flour
Sliced almonds
Powdered sugar
Honey
Milk of choice
Why You’ll Love a Gooey Almond Croissant Sourdough Coffee Cake:
Unique Sourdough Flavor: The sourdough discard in the coffee cake base adds a subtle tangy flavor that sets it apart from traditional coffee cakes.
Gooey Almond Frangipane: The rich and gooey almond frangipane topping provides a decadent and creamy layer that complements the coffee cake perfectly.
Perfect Texture: Combining the soft, moist coffee cake base with the crunchy sliced almonds creates a delightful contrast in textures.
Homemade Goodness: Made with love and simple ingredients, this coffee cake brings a homemade touch to your breakfast or snack time.
Deliciously Sweet: The powdered sugar and honey glaze topping add the perfect amount of sweetness without being overly sugary.
Versatile Treat: Enjoy it as a breakfast option, an afternoon snack, or a dessert – it’s versatile enough for any time of day.
Use of Sourdough Discard: This recipe is a great way to use up sourdough discard, reducing waste and adding flavor to your baking.
Elegant Presentation: The finished coffee cake, with its sliced almonds and powdered sugar dusting, looks elegant and is perfect for serving guests.
Simple Yet Sophisticated: While the flavors are complex and rich, the recipe is straightforward, making it accessible for bakers of all levels.
Crowd-Pleaser: This coffee cake is sure to be a hit at gatherings, potlucks, or family breakfasts, impressing everyone with its taste and presentation.
Elevated Baking Experience: Baking this coffee cake at home offers a fun and rewarding experience, with the end result being a truly special treat.
Tips for Making a Gooey Almond Croissant Sourdough Coffee Cake:
Use Fresh Sourdough Discard: For the best flavor and texture, use fresh sourdough discard. Discard that's been sitting for too long can affect the taste and consistency of the cake.
Mix Dry Ingredients Separately: Combine the flour, baking powder, and salt in a separate bowl before adding them to the wet ingredients. This ensures even distribution and prevents clumping.
Don’t Over-mix the Batter: Mix the coffee cake batter until just combined to avoid overworking the gluten, which can make the cake tough.
Bake the Cake Base First: Bake the cake base until it is almost set, usually about 30-35 minutes. The center should be slightly undercooked to allow for the addition of the frangipane topping.
Prepare Frangipane Topping: While the cake base is baking, prepare the almond frangipane topping. Ensure it is smooth and well-mixed for even spreading.
Spread Frangipane Evenly: Remove the cake from the oven and carefully spread the almond frangipane in an even layer over the partially baked cake base. Then sprinkle the sliced almonds on top.
Finish Baking: Return the cake to the oven and bake for an additional 10-15 minutes, or until the frangipane is set and slightly golden. Toast the almonds on the broil setting in the oven, making sure to keep a close eye on it to prevent the almonds from burning, usually 1-2 minutes.
Add Toppings After Baking: Once the cake is fully baked, dust with powdered sugar and drizzle with honey glaze before serving.
Serve Warm: For the best experience, serve the coffee cake warm to enjoy the gooey frangipane topping and soft cake base.
Store Properly: Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slices in the oven or microwave before serving to restore their texture.
Freeze for Longer Storage: If you want to keep the cake for longer, freeze it. Wrap slices tightly in plastic wrap and aluminum foil, then store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight and warm before serving.
How to Store a Gooey Almond Croissant Sourdough Coffee Cake:
Room Temperature:
Duration: Up to 2 days
Method: Store the coffee cake in an airtight container or wrap it tightly in plastic wrap to keep it fresh. Keep it in a cool, dry place away from direct sunlight.
Refrigeration:
Duration: Up to 5 days
Method: Allow the coffee cake to cool completely before refrigerating. Place it in an airtight container or wrap it tightly with plastic wrap. Refrigeration helps maintain the gooey texture of the frangipane topping and keeps the cake moist.
Freezing:
Duration: Up to 3 months
Method: Cool the coffee cake completely. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place the wrapped cake in a freezer-safe bag or container. Thaw in the refrigerator overnight before serving.
Reheating:
Oven: Preheat the oven to 300°F (150°C). Place slices of the coffee cake on a baking sheet and warm for 5-10 minutes to restore their fresh-baked texture and warmth.
Microwave: Place a slice on a microwave-safe plate and heat on medium power for 10-15 seconds. Be cautious not to overheat, as it can alter the texture.
Storing Honey Glaze Separately:
Refrigeration: If possible, store the honey glaze separately in an airtight container in the refrigerator for up to 1 week. Drizzle the glaze over the coffee cake just before serving for the best texture and flavor.
Freezing: Freeze the glaze in a freezer-safe container for up to 3 months. Thaw in the refrigerator and stir well before using.
FAQs:
Q: Why use sourdough discard in the coffee cake base?
A: Sourdough discard adds a subtle tangy flavor and helps create a moist, tender crumb in the coffee cake. It's also a great way to reduce waste from your sourdough starter.
Q: Can I use almond flour instead of all-purpose flour?
A: Almond flour can alter the texture of the cake. It's best to stick with all-purpose flour for the cake base.
Q: How do I make the almond frangipane topping?
A: Blend softened butter, sugar, almond flour, eggs, vanilla extract, and almond extract until smooth. Spread this mixture evenly over the partially baked cake base during the last 10-15 minutes of baking.
Q: When do I add the almond frangipane topping?
A: Spread the almond frangipane over the partially baked cake base after the initial baking period (30-35 minutes). Then return the cake to the oven for the final 10-15 minutes of baking.
Q: How do I prevent the cake from sticking to the pan?
A: Line the baking pan with parchment paper, leaving some overhang on the sides. This makes it easy to lift the cake out of the pan and prevents sticking.
Q: How do I ensure the frangipane layer is gooey?
A: Avoid overbaking the frangipane topping. Bake until it is set but still slightly gooey in the center. This will ensure a soft, gooey texture.
Q: Can I add other toppings?
A: Yes, you can add additional toppings like chocolate chips, dried fruit, or even a drizzle of caramel sauce to customize the coffee cake to your taste.
Q: How do I store the coffee cake?
A: Store the coffee cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze the cake for up to 3 months.
Q: How do I reheat the coffee cake?
A: To reheat, place slices in a preheated oven at 300°F (150°C) for 5-10 minutes, or microwave on medium power for 10-15 seconds. This restores the cake’s warm, gooey texture.
Q: Can I make the coffee cake ahead of time?
A: Yes, you can bake the cake a day in advance and store it in the refrigerator. Reheat slices before serving to enjoy the best texture and flavor.
Q: Can I use store-bought almond frangipane?
A: While homemade frangipane provides the best flavor, you can use store-bought almond paste or frangipane as a convenient alternative.
Check out my other almond recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this gooey almond croissant coffee cake. Happy baking!
