Coffee Cake
3/4 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon almond extract
1 teaspoon vanilla
1 1/2 cups flour
3/4 cup sour cream
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
Streusel
1/4 cup sliced almonds, toasted
1/4 cup almond toffee bits
Glaze
1/4 cup powdered sugar
1/4 teaspoon almond extract
1-2 teaspoons milk
Preheat oven to 350. Grease and flour 9-inch round pan. Cream together sugar, butter, eggs, almond extract, and vanilla in large bowl. Add remaining coffee cake ingredients; mix well.
Spread half of batter into prepared pan. Sprinkle 2 tablespoons sliced almonds and 2 tablespoons toffee bits over batter. Spread remaining batter over streusel, then sprinkle with remaining almonds and toffee bits. Bake for 30-40 minutes. Cool 10 minutes, remove from pan and cool completely.
Stir together all glaze ingredients. Drizzle over cooled coffee cake. Serve.
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