Maple Almond Coffee Cake
Serves: 1 (10-inch) cake
  • Topping:
  • 1¾ cups all-purpose flour
  • 1 cup firmly packed dark brown sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • ¾ cup cold unsalted butter, cubed
  • ½ cup sliced almonds
  • Cake:
  • ¼ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ cup whole buttermilk
  • ½ cup maple syrup
  1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
  2. For topping: In a small bowl, stir together flour, brown sugar, cinnamon, and salt. Using a pastry blender or your fingers, cut in cold butter until small to medium clumps form. Stir in almonds. Refrigerate until ready to use.
  3. For cake: In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, about 2 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in extracts.
  4. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. In a small bowl, stir together buttermilk and maple syrup. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition.
  5. Spoon two-thirds of batter into prepared skillet. Sprinkle half of topping onto batter. Top with remaining batter, spreading to edge of pan with an offset spatula. Sprinkle remaining topping onto batter.
  6. Bake until golden brown and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool completely in pan.
Recipe by Southern Cast Iron at