Almond Coffee Cake
Ingredients:
- sliced almonds - 3/4 cup
- packed brown sugar - 1/4 cup
- apricot pineapple preserves - 1/4 cup
- ground cinnamon - 1/2 t
- flour - 2 1/2 cups
- baking powder - 1 t
- baking soda - 1 t
- salt - 1/2 t
- butter OR margarine, softened - 1 cup
- sugar - 1 cup
- packed brown sugar - 1/2 cup
- eggs - 3
- sour cream - 1 1/2 cups
- vanilla - 1 t
- almond extract - 1 t
- powdered sugar - 1/2 cup
- milk - 1 t
- almond extract - 1/2 t
Instructions:
Prepare filling -- in small bowl, mix together almonds, 1/4 cup brown sugar, preserves and cinnamon until well blended; set aside.
Prepare coffee cake -- in a bowl, mix together flour, baking powder, baking soda and salt. In a second bowl, beat butter, sugar and 1/2 cup brown sugar on medium speed, until fluffy. Add eggs, one at a time, beat after each addition. Add sour cream, vanilla and 1 t almond extract mix until blended. Gradually beat in flour mixture. Spoon 3 cups batter into a greased and floured bundt pan. Spoon filling over batter to within 1/2 inch of edge. Spoon remaining batter over filling.
Bake in preheated 350 degree oven for 50 - 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool 20 minutes' drizzle glaze over top.
Prepare glaze -- in small bowl, mix together powdered sugar, milk and 1/2 t almond extract until smooth and thin enough to drizzle. If neccesary add additional milk, 1/2 teaspoon at a time. Drizzle glaze over coffee cake.
