We’re on a real multi-purpose kick right now so when we developed our Gluten-Free Chewy Almond Cookies, we couldn’t help but wonder what else we could do with that delicious dough. That’s where this Almond Cookie Coffee Cake came in. Our Almond Cookie Coffee Cake uses a half batch of the Gluten-Free Chewy Almond Cookie dough as a tasty top layer. So sure, you can make half a batch of that recipe and use it for coffee cake alone, but why not whip up a full batch and get 12 chewy almond cookies out of the deal? It’s a pretty good way to play, y’all.
The thing that makes this Almond Cookie Coffee Cake so dang good is the three distinct layers: cake, fruit, and cookie topping. The cake has the perfect crumb, the fruit adds a real nice softness, and the cookie topping finishes it off with a slightly crunchy crumble. But all this texture loveliness does have a secret: YOU MUST NOT OVERMIX THE CAKE BATTER! It will turn out gummy and this is NOT Almond Cookie Coffee Gum. Trust us on this—we went through about 10 trials before realizing our main problem was over-mixing the batter. After the milk and flour go in, there is no place for your hand mixer or stand mixer. You have GOT to fold it in with a rubber spatula and VERY gently at that. Okay…sorry for all the shouting. We had to make our point (and don’t worry, we’ll remind you again when the time comes).
Now that we’ve calmed down, it’s also worth mentioning that you can put any frozen fruit between your cake batter layer and your Chewy Almond Cookie crumble topping. We used frozen wild blueberries and they were absolutely delicious, so follow our lead if you wanna! And follow your heart if you don’t. As a heads up, this Almond Cookie Coffee Cake takes about an hour to bake. We know that seems like a long time, but hey, good cake comes to those who wait.
Let’s get to it.
- Gluten-Free Chewy Almond Cookie dough: This recipe calls for 1/2 batch, but we recommend making the whole batch and having yourself some cookies too.
- All-Purpose Flour
- Baking Powder
- Coconut Sugar
- Butter: At room temperature, so leave it out on the counter for a while before you use it!
- Egg: You’ll also want this at room temperature, so take it out of the fridge at the same time you grab the butter.
- Vanilla Extract
- Almond Extract
- Oat Milk
- Frozen Blueberries: Any frozen fruit will do, but we’ve already ensured the blueberries work REAL well.
- Lemon Juice
- Ground Cinnamon
Preheat your oven to 325 degrees.
Add 1 1/2 Cups Frozen Blueberries (or the frozen fruit of your choosing) and 1 Tablespoon Lemon Juice to a small bowl, then toss together. You can set those aside for now.
This is also a good time to grab a 9 inch round cake pan. Add a teaspoon of oil and evenly coat it, then dust about 1-2 tablespoons flour over the cake pan, coating it evenly as well. Remove any excess flour from the pan and set it all aside.
Time for dry ingredients! Combine 2 Cups All-Purpose Flour (spooned into measure so it doesn’t get too packed), 2 Teaspoons Baking Powder, and 1/8 Teaspoon Salt in a small bowl.
In a large bowl, add 1/3 Cup Coconut Sugar, 1/2 Teaspoon Vanilla Extract, 1/4 Teaspoon Almond Extract, 1/4 Cup Butter (Room Temperature), and 1 Egg (Room Temperature). Beat until combined—it’s okay to use a hand mixer for this step, but not the next one!
So you’ve got your large bowl with combined wet ingredients. Now add half of the flour mixture to it. This is the time to put the hand mixer down and grab that rubber spatula. Gently fold into the batter. Remember: if you overmix during this step, your cake will end up gummy and that’s not what we’re going for!
Once you’ve folded in the first half of the flour mixture, add 3/4 Cup Oat Milk and the remainder of the flour mixture to the bowl. Now fold all this together VERY gently until just combined.
Time to assemble! Grab your greased and floured cake pan and pour in the batter you just finished up. Gently spread so it’s evenly distributed around the pan and sprinkle the surface with Ground Cinnamon to taste. Top this layer evenly with your blueberry lemon mixture, then finish it all off by topping with 1/2 Batch Gluten-Free Chewy Almond Cookie dough torn into small pieces.
Bake at 325 degrees for 60 minutes or until a toothpick comes out dry. And trust us—it’s worth the wait! Let it cool before cutting and enjoy your new favorite coffee cake.
Get this recipe started by checking out our Gluten-Free Chewy Almond Cookies!
Almond Cookie Coffee Cake
This almond cookie coffee cake is unlike any other. It's got a layer of moist cake topped with fruit and a crunchy-soft almond cookie topping! You need it.
- ½ batch Gluten-Free Chewy Almond Cookie dough
- 2 c All Purpose Flour
- 2 t Baking Powder
- ⅛ t Salt
- ⅓ c Coconut Sugar
- ¼ c Butter room temp
- 1 Egg room temp
- ½ t Vanilla Extract
- ¼ t Almond Extract
- ¾ c Oat Milk
- 1 ½ c Frozen Blueberries
- 1 T Lemon Juice
- Ground Cinnamon to taste
Preheat oven to 325℉.
In a small bowl mix blueberries and lon juice together, set aside.
Take a 9” round cake pan and add a teaspoon of oil and evenly coat it, then add about a tablespoon or two of flour and coat the pan evenly, remove any excess flour. Set aside.
In a small bowl combine flour, baking powder, and salt.
In a large bowl combine sugar, butter, and extracts. Mix until just incorporated with a hand mixer.
Add about half of the of the oat milk and flour, fold together with rubber spatula.
Add the rest of the oat milk then flour mix until just incorporated, take care not to over mix.
Fill the pan with the cake batter and spread it out in an even layer.
Sprinkle some cinnamon on top if using.
Distribute the blueberries evenly on top of the batter.
Break the Gluten-Free Chewy Almond Cookie dough up into small pieces and coat the top.
Bake for about 60 minutes, or until a toothpick comes out dry.
Cool, Cut and Enjoy!