This Gooey Almond Croissant Cake is the answer to all your cake needs. A super simple, but super light cake gets topped with a good heaping of almond frangipane. After baking, this results in a gooey topping over a moist cake. The crisp almonds and dusting of powdered sugar make for the ultimate texture and flavor combination!

The cake itself is an “all-in-one” recipe, meaning it comes together in one large bowl. the frangipane is made in another bowl and takes no time at all. It may sound fancy, but really it is just a sort of almond paste with eggs, butter and almond flour. We swirl this through the cake batter when loading up the pan for a super rich almond cake.

Finally, adding a super simple glaze and scatter of almonds gives it that final flourish perfect to serve with a cup of tea or coffee. Being British, I feel I ought to give this a real nod of approval to be served as an afternoon tea treat! Feel free to dust with powdered sugar at the end for that picture perfect finish.

INGREDIENTS NEEDED FOR MY Gooey Almond Croissant Cake

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. To line a round baking tin, I cut a piece of baking paper to the diameter of the pan. Then place the paper in the pan, pressing up to the edges to see where the pan base ends and the walls start. Then I cut this circle out and place it on the base. Grease all sides with butter or cooking oil. This will make removing the bake so much easier!

Unsalted Butter, Melted
Light Brown Soft Sugar
Granulated Sugar
Large Eggs
All Purpose Flour (Plain Flour)
Baking Powder
Baking Soda
Ground Almonds (Almond Flour)
Almond Extract
Slivered Almonds (Sliced/Flaked Almonds)
Icing Sugar (Powdered Sugar)
Milk

TIPS FOR MAKING A GREAT, MOIST CAKE

Ingredients: Use high-quality ingredients like fresh eggs, good quality flour, and real vanilla extract.
Room Temperature: Ensure ingredients like eggs and butter are at room temperature before mixing. This helps achieve a smooth batter.
Mixing Technique: Use the creaming method (beating butter and sugar until fluffy) or the sponge method (whipping eggs and sugar until thick and pale) to incorporate air into the batter.
Don’t Overmix: Mix until just combined to avoid developing too much gluten, which can toughen the cake.
Moisture Retention: Add a tablespoon of sour cream, yogurt, or buttermilk to the batter to help retain moisture.
Proper Baking Time: Bake at the correct temperature and for the right amount of time to avoid drying out the cake. Use a toothpick to check for doneness.
Cooling Properly: Cool the cake completely on a wire rack before removing it from the pan to prevent condensation from making it soggy.
Storage: Store the cake properly by wrapping it tightly in plastic wrap or placing it in an airtight container to prevent it from drying out.
Frosting: Only pour the glaze once the cake has fully cooled down. Scatter the almonds over the glaze before it sets, then let it firm up. Slices will look super neat if you refrigerate a short while before slicing.

Following these tips should help you achieve a deliciously moist sponge cake!

TIPS FOR THE BEST Gooey Almond Croissant Cake

Butter: If using real butter, make sure it is fully at room temperature and soft before adding. For margarine, you don’t need to leave it as long to come to temperature. Both give a great, fluffy result.
Splitting: Make sure your ingredients are room temperature before starting to combine your batter to prevent splitting. As it is an all-in-one cake recipe, it should come together quickly and without splitting!
Eggs: I use large eggs. If you have smaller eggs, you will just need to add a little more milk towards the end for a smooth batter.
Frangipane: Make this in a separate bowl as laid out in the recipe. Using room temperature butter is key to getting a smooth paste.
Bake Time: A good 40 minutes is needed for the bake. If you find the top is going darker than you’d like, tent it. To do this, use some foil to cover the top. The inside will continue to bake and the top won’t get much darker!

I bake this Gooey Almond Croissant Cake in an 8″ circular springform pan. For more almond inspired recipes, check out these Almond Croissant Cinnamon Rolls. For more inspiration, or videos, head on over to my Instagram.

STORAGE/MAKE AHEAD

To store this cake, begin by letting it cool completely at room temperature after baking. Once cooled, place cake in an airtight container. For short-term storage (1-2 days), keep the wrapped cake at room temperature in an airtight container or cake keeper to maintain its texture and moisture.

If you need to store the cake for longer than a few days, it’s best to refrigerate it. Wrap it well in plastic wrap to prevent it from drying out, then place it in an airtight container to protect it from absorbing odors in the fridge. You can freeze the cake. This is best done in slices that are wrapped tightly with cling film/Saran wrap. When ready to serve, allow the cake to come to thaw in the refrigerator then bring to room temperature for optimal taste and texture. These steps will help preserve the freshness of your glazed loaf cake for enjoyable eating over several days.