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Gooey Almond Croissant Sourdough Coffee Cake

Gooey Almond Croissant Sourdough Coffee Cake for Cozy Mornings

A delightful Gooey Almond Croissant Sourdough Coffee Cake combining tangy sourdough and almond frangipane for a breakfast treat or dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups all-purpose flour can replace with gluten-free blend if needed
  • 1 tablespoon baking powder ensure it's fresh for the best rise
  • 1 teaspoon salt use kosher salt for finest results
  • 1/2 cup salted butter unsalted butter can be used, but add a pinch more salt
  • 1/2 cup brown sugar light or dark; white sugar is a substitute
  • 1/2 cup granulated sugar swap with coconut sugar for a healthier option
  • 2 large eggs substitute with flax eggs for a vegan alternative
  • 1/2 cup Greek yogurt sour cream or buttermilk can work in a pinch
  • 1 cup sourdough discard fresh discard is always preferable
  • 1/2 cup buttermilk homemade using milk and vinegar or lemon juice
  • 1 teaspoon vanilla extract opt for pure extract for the richest taste
  • 1/2 teaspoon almond extract almond essence is a suitable alternative
For the Frangipane Topping
  • 1 cup almond flour consider hazelnut flour for a different flavor twist
  • 1 cup sliced almonds feel free to use chopped pecans instead
For the Glaze and Finishing Touches
  • 1 cup powdered sugar perfect for dusting and adding a sweet finishing flair
  • 2 tablespoons honey maple syrup is a great vegan substitute
  • 2 tablespoons milk of choice any dairy or plant-based milk works beautifully

Equipment

  • 9-inch square baking pan
  • electric mixer
  • medium bowl
  • large mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt.
  3. In a large bowl, beat together ½ cup of salted butter, ½ cup of brown sugar, and ½ cup of granulated sugar until light and fluffy.
  4. Add 2 large eggs, ½ cup of Greek yogurt, 1 cup of sourdough discard, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract to the butter mixture and mix until combined.
  5. Gradually pour the dry ingredient mixture into the wet mixture and stir gently until just combined.
  6. Pour the batter into the prepared baking pan and spread evenly to the edges. Bake for 30-35 minutes until the center is set but slightly soft.
  7. Mix 1 cup of almond flour with sugar and almond extract to make the frangipane topping.
  8. Spread the frangipane topping over the slightly cooled cake.
  9. Sprinkle sliced almonds over the frangipane and bake for an additional 10-15 minutes until set.
  10. Allow to cool slightly, dust with powdered sugar and drizzle with honey glaze.
  11. Slice and serve warm for a delightful experience.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 300IUCalcium: 60mgIron: 1mg

Notes

Use fresh sourdough discard for the best flavor; do not over-mix the batter to maintain a light texture.

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