Almond Croissant Cake

5 from 3 votes

My almond croissant cake is a French style coffee cake with a wonderfully light texture and plenty of flavor for almond lovers!

Prep Time20

Cook Time45

Total Time1 10

Course: Dessert

Cuisine: American/French

Servings: servings

Calories: 424kcal

Author: Sue Moran

Equipment

9" springform pan

Ingredients

1/2 cup whole raw almonds (I use skin-on almonds, you can also use blanched almonds.)
2 cups heavy whipping cream, cold
1 1/2 cups (minus 1 Tbsp) all purpose flour*
2 tsp baking powder
1/2 tsp salt
3 large eggs
1 1/4 cup sugar
2 tsp almond extract

for the topping

US Customary - Metric

Instructions

Preheat oven to 350F. Butter and flour your 9" springform pan.
Finely chop your almonds. I do this in my food processor, pulsing until they are finely ground but not reduced to a meal. Set aside. Note: if you are trying to do this with a knife you will need to spend the time to get the nuts very finely chopped.
In a large bowl whip the cold cream until it forms firm peaks. Refrigerate.
In a medium bowl whisk together your flour, salt, and baking powder. Set aside.
Whisk eggs, sugar, and almond extract until really light and fluffy (I do this in my stand mixer.) Fold in the flour mixture, along with the ground almonds.
Gently fold the whipped cream into the batter until there are no streaks left. Do this thoroughly but gently so you don't deflate the air you've whipped into the cream. Turn the batter into your prepared pan and spread out evenly.
Scatter the sliced almonds on top of the cake, and sprinkle 1 Tbsp of sugar on top.
Bake for 45-55 minutes or until puffed and golden on top. A toothpick inserted in the center should come out without wet batter on it ~ but moist crumbs are fine. Note: baking time can only be a suggestion as every oven is different. Your baking time may vary from mine, so keep a close eye on your cake while it bakes.
Let the cake cool for ten minutes, then release from the pan. Transfer to a cake stand or serving plate and dust with powdered sugar.
The cake is wonderful warm or at room temperature. Store on the counter under a cake dome or wrapped in foil. It will keep for several days. Do not slice until ready to serve.
The cake will keep at room temperature for up to 3 days, and can be frozen for longer storage.

Notes

*Yes, 1 tablespoon of flour can make a difference in a cake recipe, especially in delicate bakes like sponge cakes, soufflés, or this almond croissant cake. Here’s how it might affect your cake:

✔ Texture – Too much flour (even 1 Tbsp) can make a cake slightly denser or drier, while too little can make it softer but more fragile.

✔ Structure – Flour provides gluten and stability, so a small change can impact how well the cake holds together.

✔ Absorption – It affects how liquid ingredients bind, which can alter moisture levels.

If precise texture matters, it’s best to measure accurately! 😊

Nutrition