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Almond Streusel Coffee Cake

Almond Streusel Coffee Cake
A delicious coffee cake with the streusel topping reveled throughout.
Yield 1 (13×9-inch) coffee cake



  • 3 cups all-purpose flour, divided
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/3 cup granulated sugar
  • 1/2 teaspoon table salt
  • 3/4 cup water
  • 1/2 cup milk
  • 1/4 cup butter or margarine
  • 2 large eggs


  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped slivered almonds
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter or margarine (melted)


  • In stand mixer bowl, combine 1 1/2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat water, milk and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Add eggs. Using a paddle attachment, blend at low speed until moistened; beat 3 minutes at medium speed. Gradually stir in enough remaining flour to make a stiff batter. Spread in a greased 13×9-inch pan.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
  • Prepare Topping: Combine all ingredients; mix well. Sprinkle topping over batter. With back of a spoon, make random indentations in dough. Cover; let rise in warm place until doubled, about 30 minutes.
  • Preheat oven to 375°F.
  • Bake for 25 to 30 minutes until golden brown. Serve warm or cold.


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Review & Comments

Carol D | Reply

I added almond paste to the top of the dough it adds sweetness and then add the toppings. Comes out really good.

pam | Reply

I made the peanut butter cinnamon type rolls off this site, I have 2 sons, 4 grown grandsons, a triple batch wasn’t enough, lol this was the 1st time to the site, wow now has become my make source for classic and new, thank you so much

Pam/ Texas

Eileen | Reply

2 stars
I made this yesterday and it was good, but bland. I added more sugar and cinnamon after tasting the blandness and that helped some. I think it needs drizzled butter or frosting…something moistening…and it would add more depth to the flavor. It is just missing something.

carmen | Reply

5 stars
I made this recipe yesterday and it turned out simply awesome. Thank you Red Star. 🙂

Patricia Sharp | Reply

oh goodie, some folks cannot eat baking powder, aluminum in it

Dawn | Reply

Isn’t it awesome there are both aluminum-free baking powders out there, and recipes for baking powder substitutes??

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