Upside-Down Almond Coffee Cake


by Heather Harris Brady

Sorry for missing last week, we have had a houseguest and gorgeous weather so we’ve been out making the most of it. Speaking of houseguests, this is a great recipe to make when you have visitors and you’d like to wake them up with something warm and delicious. It makes the house smell great and it keeps well.

Almond Coffee Cake, Makes one 8″ cake


  • 1/3 c. butter, melted
  • 1/2 c. sliced almonds
  • 1/2 c. sugar
  • 2 T. agave syrup
  • 1 t. almond extract


  • 2 c. unbleached all-purpose flour
  • 1/4 c. sugar
  • 1/2 t. salt
  • 1 pkg. quick-rise yeast
  • 1/2 c. milk
  • 1/4 c. butter
  • 1 egg
  • 1 t. almond extract
  • 1 t. vanilla

Combine the topping ingredients and pour them into a greased 8″ square baking dish.


Combine the butter and milk, microwave for one minute. Add the sugar and let cool to lukewarm.


Stir in everything but the flour. When it’s well combined, stir in the flour.


You’ll have a thick batter that’s quite heavy.


Spread it in the dish over the topping. Preheat the oven to 375.


When it’s doubled in bulk it’s ready for the oven.


Bake for about 25 minutes. I rub the top with butter when it comes out of the oven.


Immediately turn it out onto a plate.



Serve warm or at room temperature. You may store the leftovers at room temperature, well wrapped. If your house is warm you may want to refrigerate it if you’re going to keep it for several days.



Three years ago: French Toast, Diner Style
Two years ago: Peach Melba Pie, Lattice Crust
One year ago: Oatmeal Apple Cookie Slices


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