Wednesday, February 16, 2011

Almond Brickle Coffee Cake


3/4 cup sugar
1/2 cup unsalted butter,softened
2 eggs
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)
cocount flakes
3-2tsp Fruit jelly(jam)
1/4 cup powedered sugar
1/4 tsp almond extract
1 to 2 tsp milk
coconut flakes (optional)
Method :
Heat oven to 350F.Grease and flour 9-inch round cake pan;set aside.

.combine sugar,butter,eggs,almond extract and vanilla in large bowl.
 beat at medium speed,scraping bowl often,until creamy.add all remaining
 coffee cake ingredients;mix well spread half of batter into prepared

 pan;sprinkle 2 tblsp almonds,pista mixer and 2 tblsp toffee bits over
 batter.spread remaining batter over streusel filling;sprinkle with remaining almonds

 and toffee bits.bake for 30-40 minutes or until toothpick inserted in centre comes
 out 10 minutes;remove from pan.

 cool completely.
 cut cake into two half.sandwitch jelly between
 two half(optional).  
.Stir together all glaze ingredients in small bowl.
 drizzle over cooled coffee cake.sprinkle coconut flakes.
 8 servings 
preparation time 20 times.Baking time 30 minutes

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