Inspired by classic European almond pastries, this Gluten-Free Almond Frangipane Coffee Cake is both elegant and comforting–-perfect for slow mornings, casual gatherings, or an afternoon coffee break. Tender vanilla-almond cake is layered with a rich, bakery-style frangipane and finished with a golden streusel topped with sliced almonds and oats. Every bite strikes a beautiful balance between soft, nutty, and lightly crisp, making this a recipe you’ll find yourself returning to again and again.

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Why You’ll Love This Recipe

Elegant yet approachable
This coffee cake feels special without being fussy—perfect for everyday baking as well as brunches and gatherings.

Rich almond flavor throughout
Almond flour, almond extract, and a generous layer of frangipane create a deep, nutty flavor that tastes bakery-worthy.

Tender, moist crumb
Thanks to sour cream and a well-balanced batter, the cake bakes up soft and plush with just the right amount of structure.

Perfect contrast of textures
Creamy frangipane, fluffy cake, and a golden streusel with oats and sliced almonds make every bite interesting and satisfying.

Gluten-free without compromise
Made with a combination of gluten-free 1:1 flour and almond flour, this cake delivers the texture and flavor you expect—no one will guess it’s gluten free.

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Ingredient Notes

Gluten-Free 1:1 Flour
Use a high-quality gluten-free 1:1 flour blend designed to replace all-purpose flour (I recommend Bob’s Redmill). For the most consistent texture, weigh the flour with a kitchen scale rather than relying on volume measurements.

Almond Flour
Finely ground almond flour adds moisture and a subtle nuttiness to both the cake and the frangipane. Be sure to use almond flour—not almond meal—for the smoothest texture.

Almond Extract
A small amount of almond extract enhances the flavor of the frangipane and gives the cake its classic almond-pastry profile. It should be fragrant but not overpowering.

Sour Cream
Full-fat sour cream creates a tender, plush crumb and keeps the cake moist for days. Bring it to room temperature before mixing for a smoother batter.

Butter
Softened butter is essential for properly creaming the cake batter and frangipane, while melted butter is used for the streusel.

Old-Fashioned Rolled Oats
Gluten-Free rolled oats add texture to the streusel topping.

Sliced Almonds
Sliced almonds add crunch and visual interest to the streusel topping. I recommend using raw unsalted almonds for the best result.

Eggs
Room temperature eggs incorporate more easily into both the cake batter and frangipane, resulting in a smoother texture and more even bake

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How to Make Almond Frangiapane Coffee Cake

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Make the streusel by whisking together the gluten-free 1:1 flour, almond flour, granulated sugar, light brown sugar, and salt.

Step 2: Add the melted butter and vanilla extract and stir to combine. Then stir in the oats and sliced almonds until evenly incorporated. Place in the refrigerator until ready to assemble the cake.

Step 3: Next, prepare the frangipane by beating together the butter and sugar until light and creamy. Then mix in the egg, vanilla extract, and almond extract followed by the almond flour and salt. Set aside.

Step 4: To make the cake batter, begin by whisking together the gluten-free 1:1 flour, almond flour, baking powder, baking soda, and salt.

Step 5: In a separate mixing bowl, cream together the butter and sugar.

Step 6: Add the eggs, vanilla extract, and almond extract and mix to combine.

Step 7: Mix in the sour cream until fully incorporated.

Step 8: Pour the dry ingredients into the bowl with the wet ingredients and mix on low until combined. Then continue to mix for another 30-60 seconds until the batter becomes mostly smooth.

Step 9: Transfer the cake batter to a 9-inch springform pan that has been greased and dusted with flour. Smooth to create an even layer.

Step 10: Dollop the frangipane on top of the cake batter and smooth with an offset spatula or the back of a spoon.

Step11: Sprinkle the streusel over the frangipane layer and bake at 350°F for 45-55 minutes.

Step 12: Allow the cake to cool for 15-20 minutes before releasing the sides of the pan. Once the cake is fully cooled, dust with powdered sugar, slice, and enjoy!

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Recipe Tips

Weigh your flour for best results
Gluten-free flour blends vary, and even small measurement differences can affect the final texture. Using a kitchen scale helps ensure the cake bakes up tender and balanced rather than dense. If you don’t have a scale, gently spoon the flour into your measuring cup and level it off with a knife—avoid scooping directly from the bag, which can pack in too much flour.

Use room-temperature ingredients
Butter, eggs, and sour cream should all be at room temperature before mixing. This allows the batter and frangipane to emulsify smoothly, creating a more even crumb.

Chill the streusel before assembling
Refrigerating the streusel helps it hold its shape as the cake bakes, resulting in a topping that’s crisp and defined rather than melting into the frangipane.

Dollop, then smooth the frangipane
Adding the frangipane in spoonfuls makes it easier to spread evenly without disturbing the cake batter underneath.

Watch the streusel as it bakes
If the topping begins to brown too quickly, tent the cake loosely with foil partway through baking to protect the almonds while the center finishes baking.

Let the cake cool before slicing
Allowing the cake to cool completely helps the layers set, making cleaner slices and improving the overall texture.

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Storage & Freezing Recommendations

Room Temperature
Store the coffee cake loosely covered at room temperature for up to 2 days. The sour cream and almond flour help keep the crumb soft and tender.

Refrigerator
For longer storage, cover the cake tightly and refrigerate for up to 5 days. Bring slices to room temperature before serving for the best flavor and texture.

Freezer
Once completely cooled, wrap the cake (or individual slices) tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.

Reheating Tip
For a freshly baked feel, warm individual slices in a 300°F oven for 8–10 minutes, or microwave briefly in 10–15 second intervals just until warmed through. Avoid overheating, as this can dry out the cake and frangipane.

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Print

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Photography by Creating Kaitlin

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