Cinnamon Nut Coffee Cake

Almond extract is the quiet game-changer in this coffee cake.

A tender buttermilk batter gets layered with a cinnamon-sugar-nut filling that swirls through the middle and crumbles across the top. That hint of almond in every bite lifts the whole thing from ordinary to something you’ll remember.

Baked in a tube pan, it slices into 16 generous pieces with ribbons of spiced crunch running through each one.

It comes together in about an hour and works just as well for brunch as it does for an afternoon snack with coffee.

Pro Tips

• Swirl the filling into the first layer of batter with a knife or skewer. A couple of passes creates visible cinnamon ribbons in every slice.
• Use sour milk or buttermilk for the tangiest, most tender crumb. To make sour milk, add 1 tablespoon of vinegar to regular milk and let it sit for 5 minutes.
• Don’t skip the almond extract. It pairs beautifully with cinnamon and gives this cake its signature flavor.
• Grease the tube pan well, especially the center tube. Coffee cakes love to cling.