This Velvety Vanilla Bean Coffee Cake is a delightful treat that combines a rich, buttery base with the warm, aromatic notes of vanilla bean. Each slice is not only moist but also features a heavenly almond crunch topping that adds the perfect textural contrast, making it ideal for breakfast or an afternoon coffee break.
What sets this coffee cake apart is the use of real vanilla beans that elevate its flavor profile. The almond topping provides a satisfying crunch that beautifully complements the soft cake beneath. Whether served at brunch or as a dessert, this cake is sure to impress your guests and leave them craving more!
Ingredients
INGREDIENTS
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste or seeds from 1 vanilla bean
- ½ cup sour cream
- ½ cup sliced almonds, for topping
- 1 tablespoon brown sugar, for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla bean paste and sour cream, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- In a small bowl, combine the sliced almonds and brown sugar. Sprinkle this mixture evenly over the batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve. Enjoy!
Notes
Tip: For an added flavor boost, consider adding a teaspoon of almond extract to the batter.
When making this coffee cake, be sure to cream the butter and sugar thoroughly for a light and fluffy texture. If you don’t have vanilla bean, you can substitute it with good quality vanilla extract, but the flavor will be slightly different.
For an extra touch, consider adding a layer of fresh berries between the cake layers or on top for a burst of flavor and color. Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for a longer shelf life. Reheat individual slices in the microwave for a few seconds before serving to bring back its fresh-baked warmth!
