Almond Cinnamon Roll Cake Recipe

A soft cinnamon cake swirled with the dreamiest cinnamon almond paste — just pure bliss in every bite

Ingredients

Cake Batter:

• 1 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 11 tbsp salted butter, at room temp
• 3/4 cup granulated sugar
• 2 eggs, at room temp
• 3/4 cup buttermilk (or 1 tbsp apple cider vinegar + 3/4 cup milk of choice)
• 1 tsp vanilla extract
• 1 cup sliced almonds tossed with 1 tsp flour (for topping)

Cinnamon Almond Paste:

• 1/4 cup almond butter
• 4 tbsp salted butter, softened
• 1/3 cup brown sugar
• 1/2 cup almond flour
• 1 tsp cinnamon
• 1 tsp almond extract

Almond Glaze:

• 3/4 cup powdered sugar
• 2-3 tbsp milk of choice
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract

Instructions

1. Preheat Oven:

• Preheat oven to 350°F (175°C).
• Butter and flour a 6” round springform pan or grease and line a standard loaf pan with parchment paper.

2. Prepare the Cinnamon Almond Paste:

• In a medium bowl, combine almond butter, softened butter, brown sugar, almond flour, cinnamon, and almond extract.
• Mix until well combined and set aside.

3. Prepare the Cake Batter:

• In a medium bowl, sift together the flour, baking powder, cinnamon, and salt. Set aside.
• In a separate large bowl, cream together the butter and sugar until fluffy (about 5-6 minutes).
• Add in the eggs, one at a time, beating well after each addition.
• Add the buttermilk and vanilla extract, and beat until incorporated.
• Gradually add the dry ingredient mixture into the wet ingredients and mix until just combined.

4. Assemble the Cake:

• Add 1/2 of the batter into the prepared pan.
• Dollop or scoop 1/2 of the cinnamon almond paste on top of the batter.
• Add the remaining batter on top, followed by the rest of the cinnamon almond paste.
• Use a toothpick or butter knife to swirl the batter and paste together.
• Top with the sliced almonds.

5. Bake:

• For a 6” round springform pan, bake at 350°F (175°C) for 60-75 minutes.
• For a standard loaf pan, bake at 350°F (175°C) for 45-50 minutes, until golden brown and a toothpick inserted into the middle comes out with moist crumbs.

6. Cool:

• Remove from oven and let cool for 10-15 minutes in the pan.
• Transfer the cake to a wire cooling rack to cool completely.

7. Prepare the Almond Glaze:

• While the cake is cooling, whisk together powdered sugar, milk, vanilla extract, and almond extract in a medium bowl until smooth.

8. Finish:

• Drizzle the almond glaze over the cooled cake.
• Slice and serve warm.

Enjoy your delicious Almond Cinnamon Roll Cake!

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