Coffee Almond Cake

The best version blends good quality all purpose flour with almond flour or almond paste so the cake stays moist and nutty. A bit of instant coffee or espresso powder dissolved in milk adds gentle coffee flavour without being bitter and a mix of sugar and brown sugar keeps the sweet balance rich. Vanilla and a touch of almond extract enhance the flavour while sour cream or yogurt keeps the crumb soft and tender.

You can use decaf coffee powder or a mild brewed coffee if you prefer no caffeine and it will still give that nice coffee aroma. Some people even make “coffee cake” without any coffee especially in classic American versions but real coffee powder boosts that flavour you expect and really helps to elevate the flavour.

To keep the cake moist, avoid overmixing the batter once the flour goes in and be sure not to overbake it by testing with a skewer near the minimum time. Using sour cream or yogurt and almond flour also helps lock in moisture so the crumb stays soft rather than dry.

Most Coffee and Almond Cake recipes work well in an 8 or 9 inch pan, loaf or round so that the cake cooks evenly. A moderate oven around 170–180°C (340–350°F) tends to give the best rise without browning the edges too fast. The batter will rise more predictably in the right-sized tin.

Lightly toast or toast the Pecan nuts first as this helps add flavour and crunch. Then press them into the frosting or streusel once the cake is cool. A classic coffee buttercream or a brown sugar almond crumble both work well, and sprinkling chopped Pecans just before serving keeps them crisp and eye catching.

Sure you can store slices in an airtight container in the fridge for a few days or freeze portions for up to about 2–3 months. Thaw in the fridge or at room temperature. The texture may soften a little after freezing but it still tastes great.