Almond Crumb Cake.
[This post is sponsored by McCormick! I’m so excited to show you some of my favorite dishes over the holiday season!]
This almond crumb cake is tugging at my heart strings.
One glance at this and I’m in heaven. It’s basically half cake, half crunchy, crumbly almond-filling topping.
And I’m alllll about the topping.
We already know that I’m THAT person who steals all the crumble topping off of muffins and all the streusel off of cakes and all the potato chips off of cheesy potato casserole and all the pecans off the sweet potatoes at Thanksgiving. Yes, I’m the worst.
And yes, this is why it’s so important that this cake is half and half. Half fluffy, moist cake and half crumbly bits of almond topping.
I’m super excited to bring you another deeeelish dessert today in partnership with McCormick. Today, we’re using the McCormick Pure Almond Extract to create fireworks of flavor in your kitchen. Seriously. You have to make this perfection!
Let’s just say that I’m a bit of a nut over almond flavored desserts. Pun totally intended.
I absolutely adore all things almond. Especially this time of year since it’s FINALLY fall. It feels like I’ve been waiting forever. Some summers tend to linger longer than others, but this one not one of them for me. I’ve been ready for a month!
I love how almond flavor kind of transitions us from summer to fall. It’s nutty and fragrant and comforting and brings that real punch of taste to treats. I use McCormick Pure Almond Extract constantly – actually, I use it almost every single day. I’ve been putting a drop in my overnight oats (and I also love adding it to my oatmeal lattes – omg!) and I also love adding a ½ teaspoon or so into my smoothies. It’s SO good and makes it taste like legit dessert. And you guys know that I also use it all the time in my pistachio treats too. Really brings out the flavor!
SO it was only natural that almond crumb cake would fit it into my kitchen. It’s like an almond croissant on steroids. Actually, it’s like an almond croissant married a big old coffee cake and had a fluffy, soft and perfect-for-breakfast baby. Almond crumb cake is my new favorite brunch. And breakfast and dessert!
And to make the almond crumb cake even more delicious and fall-like, I threw in some of the McCormick Rum Extract. It’s perfect and almost gives you that whole butterscotch flavor. Like brown butter! Really brings the fall flavors home here!
This is the perfect cake for so many occasions. Ideal for dessert, but it’s also perfect for brunch, breakfast, heck – even a coffee date. It’s a great cake to gift to someone because it really holds up well and it’s so hearty, satisfying and comforting. A slice of this with a cappuccino? It’s all I need in life!
Almond Crumb Cake
- 1 1/2 cups all-purpose flour
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter melted
- 1 tablespoon oil olive, vegetable, canola, etc
- 1 large egg lightly beaten
- 1 teaspoon McCormick Pure Almond Extract
- ½ teaspoon McCormick Rum Extract
- 3/4 cup milk
- 2 1/2 cups all-purpose flour
- 3/4 cup loosely packed light brown sugar
- 2/3 cup sliced almonds
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 teaspoon McCormick Pure Almond Extract
- 16 tablespoons 2 sticks unsalted butter, melted
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round springform pan.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the melted butter, oil, egg, extracts and milk. Stir the wet ingredients into the dry until the batter comes together and is smooth. Spread it in the spring form pan.
- In the same bowl stir together the flour, sugar, almonds, cinnamon and salt. Sprinkle in the extract and melted butter. Mix with a wooden spoon to combine and then use your hands to make sure the entire crumb is moistened and kind of resembles sand. You want all of it to be moistened!
- Sprinkle the crumb on top of the batter. If desired, you can add a few extra sliced almonds.
- Bake for 35 to 45 minutes, until the center is set. Let the cake cool completely before slicing and serving. If desired, you can sprinkle with powdered sugar!
Did you make this recipe?
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I appreciate you so much!
This is now the standard for all my crumb toppings. YEP.
33 Comments on “Almond Crumb Cake.”
YES! Allllllll about that crumb topping and all things almond.
That crumb topping looks like the best I’ve ever seen!
Hi Jessica! This looks seriously AMAZING! Would I be able to substitute the all purpose flour with almond meal &/or flour? If so, what ratio would you recommend? Thanks in advance! :)
i can’t say for sure because i didn’t test it that way and am so in experienced with gluten free baking. i think that you could def use almond flour for the crumb topping. and maybe try an all purpose flour for the cake part? let me know if you try!
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Could i use ground almonds instead of sliced for the crumb topping?.. that’s what i have on hand….
yes i don’t see why not!
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a beautiful cake, perfect for sharing, so thank you for sharing it!
thank you sabrina!
This is also my preferred crumb-to-cake ratio and I can’t really fathom it any other way. It’s weird how streusel can become addictive, in that they tend to embody everything that’s supposed to be undesirable in pastry (dry as a bone, crumbles to dust when a fork enters the room), but the second you catch glance of one it’s all you want. I tend to be overindulgent with my almonds, so I think I’ll serve this with an almond paste-fortified whipped cream.
this is so true! that almond paste whipped cream sound amazing!
This looks and sounds delicious. Beautiful cake stand too!
thank you karen!
Let me tell you crumb toppings are very important and almonds, you have topped it!
One of my famous pies( back in high school) was a Peach strawberry crumb pie.
After I make this delectable almond crumb cake, I will use the same crumb topping for a peach strawberry pie.
What a twist!
that pie sounds delicious alicia!
Can this be made in a muffin tin instead? (I love sweet treats but my body does not, I love to bake so usually I keep a small portion for me and send the rest with my husband to work, win win, lol.)
i didn’t try it, but i think it probably can!! i would start the baking time at 18 minutes and go from there?
This look soooo delicious!!!
That crumb topping just has me salivating.
Yessssss. I have a love affair with almond. And crumbles. This cake looks divine.
thanks so much CJ!!
Half and half ratio of crumb topping to cake?? YES. Excellent recipe, can’t wait to try this for a chilly fall morning with some espresso.
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Could you double the amount of cake batter for a thicker cake and have it still turn out?
I made this Almond Crumb Cake last night and it was SO GOOD!! My husband and I love crumb cake yet this recipe took it to a whole new level!! It is now our favorite crumb cake ever. I substituted the rum extract with vanilla since I didn’t have any rum extract and it still came out delicious!! I wish I took a picture yet when it was ready to cut yet my husband couldn’t wait because the smell was driving him to eat it. :) Thank YOU for this amazing, easy to make, absolutely beautiful and delicious recipe!!