Almond Coffee Cake (Hint: You Should Bake This Immediately)

I can’t believe I haven’t shared this recipe yet! It’s one of our family’s most delicious, I must say.

skillet almond coffee cake

This recipe is one of the best examples of how some of the best tasting treats come from the simplest beginnings. This cake is straightforward and not the least bit fancy, and yet it’s 100% delicious, and incredibly memorable. Serve it at the next breakfast you host for out-of-town guests, or bring it as a contribution to a brunch and it’s guaranteed to be a hit.

Ready? It’s easy!:


  • 1 1/2 sticks butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/2 cups sifted flour
  • A pinch of salt
  • 1 teaspoon almond flavoring
  • Sliced almonds and extra sugar to top
  • Aluminum foil

sifted flour mixer


  • Preheat oven to 350 degrees.
  • Add sugar to melted butter in mixing bowl. Beat in eggs, one at a time, and add flour, salt, and almond flavoring. Mix well.
  • Line a 9-inch iron skillet (or round cake pan, if you’re like me and don’t have a skillet) with two pieces of foil, leaving excess on the sides for later use.
  • Pour batter into the pan and cover the top of the batter with almonds and a sprinkle of extra sugar.
  • Bake for 30 – 40 minutes, being sure not to over bake to ensure that the cake stays moist and dense.
  • Remove the cake from the pan along with the foil. When the cake has cooled completely, wrap it tightly with the excess foil to store. (Note: Don’t try to peel off the foil while the cake is still warm, as it will stick.)
  • When you’re ready to serve, peel away the foil, slice, and enjoy!

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