Almond Crumble Coffee Cake

The scent of cardamom and luscious California Prunes make this coffee cake by Georgeanne Brennan a bit out of the ordinary. Vary the crunchy topping with walnuts or pecans, instead of almonds.

Servings: 9 slices
Prep Time:
Cook Time:


Coffee Cake:

  • 1⅓ cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • ⅔ cup milk
  • ¼ cup butter, melted
  • 1 egg
  • 1 teaspoon almond extract
  • 1 ¾ cups chopped California Prunes



  • ¼ cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter, softened
  • 2 tablespoons chopped almonds


Heat oven to 400°F.

Combine sugar, flour, cardamom, and nutmeg in a small bowl.

Add butter and mix with a fork until the mixture resembles coarse crumbs. Stir in almonds. Set aside.

Combine flour, sugar, baking powder, salt, cardamom, and nutmeg in a large bowl. Set aside.

In a small bowl, whisk together milk, butter, egg, and almond extract.

Add to dry ingredients, mixing just until moistened. Stir in prunes.

Pour batter into a greased and floured 9-inch square baking pan, spreading evenly. Sprinkle with topping and bake for 25 to 30 minutes or until a wooden pick inserted into the center comes out clean.

Serve coffee cake warm!