Wednesday, February 16, 2011
Almond Brickle Coffee Cake
3/4 cup sugar
1/2 cup unsalted butter,softened
1 tsp almond extract
1 tsp vanilla
1 1/2 cups all purpose flour
3/4 cup sour cream
3/4 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
1/4 cup sliced almonds,pista tosted
1/4 cup almond toffee bits(optional)
3-2tsp Fruit jelly(jam)
1/4 cup powedered sugar
1/4 tsp almond extract
1 to 2 tsp milk
coconut flakes (optional)
Heat oven to 350F.Grease and flour 9-inch round cake pan;set aside.
beat at medium speed,scraping bowl often,until creamy.add all remaining
coffee cake ingredients;mix well spread half of batter into prepared
batter.spread remaining batter over streusel filling;sprinkle with remaining almonds
out clean.cool 10 minutes;remove from pan.
cut cake into two half.sandwitch jelly between
.Stir together all glaze ingredients in small bowl.
drizzle over cooled coffee cake.sprinkle coconut flakes.
preparation time 20 times.Baking time 30 minutes