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Katerina
Posted April 25, 2005 01:25 PM
this is really delicious for breakfast or dessert! one great thing about this is that I usually have almost, if not all, of the ingredients on hand.
Almond Coffee Cake
cake:
3 c flour
1 1/2 t baking powder
1 1/2 t baking soda
3/4 t salt
1 1/2 c sugar
1 1/2 c sour cream
3/4 c butter, softened
1 t vanilla
1/4 t almond extract
3 eggs
brown sugar filling:
1/2 c packed brown sugar
1/2 c finely chopped almonds
1 1/2 t ground cinnamon
1. heat oven to 350 degrees. grease bottom and sides of a 12 c bundt cake pan. Combine ingredients for the brown sugar filling in small bowl; set aside.
2. Mix flour, baking powder, baking soda and salt; set aside.
3. Beat sugar, butter, vanilla and eggs with electric mixer on medium for 2 minutes, scrape bowl periodically. Beat 1/4 of the flour mixture and sour cream at a time alternately into sugar mixture on low speed till blended.
4. Spread 1/3 of batter (about 2 c) into pan, then sprinkle with 1/3 of brown sugar filling; repeat twice.
5. Bake for 50-60 minutes hour, or until tooth pick comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan to wire rack, cool 30 minutes.
6. Drizzle with almond glaze (recipe follows). serve.
Almond Glaze:
2/3 c powdered sugar
1/4 t almond extract
2 t milk
Combine till smooth. Pour into a small ziplock bag, snip a tiny opening in one corner and squeeze bag to drizzle on top of cake.
***variation***
Substitute half of the sour cream for pumpkin puree. Substitute pumpkin pie spice for the cinnamon. Substitute pecans for almonds. Use only vanilla extract in the cake and the glaze.
Posted April 25, 2005 01:25 PM
this is really delicious for breakfast or dessert! one great thing about this is that I usually have almost, if not all, of the ingredients on hand.
Almond Coffee Cake
cake:
3 c flour
1 1/2 t baking powder
1 1/2 t baking soda
3/4 t salt
1 1/2 c sugar
1 1/2 c sour cream
3/4 c butter, softened
1 t vanilla
1/4 t almond extract
3 eggs
brown sugar filling:
1/2 c packed brown sugar
1/2 c finely chopped almonds
1 1/2 t ground cinnamon
1. heat oven to 350 degrees. grease bottom and sides of a 12 c bundt cake pan. Combine ingredients for the brown sugar filling in small bowl; set aside.
2. Mix flour, baking powder, baking soda and salt; set aside.
3. Beat sugar, butter, vanilla and eggs with electric mixer on medium for 2 minutes, scrape bowl periodically. Beat 1/4 of the flour mixture and sour cream at a time alternately into sugar mixture on low speed till blended.
4. Spread 1/3 of batter (about 2 c) into pan, then sprinkle with 1/3 of brown sugar filling; repeat twice.
5. Bake for 50-60 minutes hour, or until tooth pick comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan to wire rack, cool 30 minutes.
6. Drizzle with almond glaze (recipe follows). serve.
Almond Glaze:
2/3 c powdered sugar
1/4 t almond extract
2 t milk
Combine till smooth. Pour into a small ziplock bag, snip a tiny opening in one corner and squeeze bag to drizzle on top of cake.
***variation***
Substitute half of the sour cream for pumpkin puree. Substitute pumpkin pie spice for the cinnamon. Substitute pecans for almonds. Use only vanilla extract in the cake and the glaze.