[This post is sponsored by McCormick! I’m excited to share one of my favorite holiday-season dishes.]
This almond crumb cake truly pulls at my heartstrings.
One look and I’m in heaven: half tender cake, half crunchy, almond-studded crumb topping.
And I’m all about the topping.
I’ll shamelessly admit I’m the person who nabs all the streusel off muffins, the crunchy bits off coffee cakes, and the pecans off holiday sides. This cake being half cake and half crumb is basically perfect for me: fluffy, moist cake below and abundant almond crumble on top.
It’s dreamy.
I’m thrilled to share this recipe in partnership with McCormick. I use McCormick Pure Almond Extract to boost almond flavor—just a little turn of the spoon gives your baking an amazing fragrant note. This cake is a must-make.
Almond desserts are a longtime favorite of mine. The nutty, fragrant quality of almond helps ease the transition from late summer to crisp fall flavors. I keep McCormick Pure Almond Extract in regular rotation—it’s great in overnight oats, lattes, smoothies, and, of course, baked goods. It elevates desserts without overpowering them.
To deepen the flavor and add a cozy, autumnal note I add a touch of McCormick Rum Extract. It brings a warm, almost butterscotch quality—think brown-butter vibes—that complements the almond beautifully.
This cake is wonderfully versatile — perfect for dessert, brunch, breakfast, or a coffee date. It keeps well and makes a thoughtful homemade gift: a slice alongside a cappuccino feels like a little luxury.
Almond Crumb Cake
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Ingredients
- 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, or canola
- 1 large egg lightly beaten
- 1 teaspoon McCormick Pure Almond Extract
- ½ teaspoon McCormick Rum Extract
- 3/4 cup milk
crumb topping
- 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 unsalted butter, melted (2 sticks)
Instructions
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Preheat the oven to 350°F. Butter and flour a 9-inch springform pan.
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In a large bowl, whisk the flour, sugar, baking powder, and salt. In a separate bowl, whisk the melted butter, oil, egg, extracts, and milk. Stir the wet ingredients into the dry until smooth, then spread the batter into the prepared pan.
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In the same bowl, combine the flour, brown sugar, sliced almonds, cinnamon, and salt. Add the almond extract and melted butter, mixing with a wooden spoon until combined, then use your hands to ensure the crumb is evenly moistened and resembles coarse sand.
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Sprinkle the crumb mixture evenly over the batter. Optional: top with a few extra sliced almonds for texture.
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Bake 35–45 minutes, until the center is set. Cool completely before slicing. Dust with powdered sugar if desired.
Notes
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I appreciate you so much!
This crumb topping is now my benchmark for all streusels. Yep.