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Ingredients
| granulated sugar: 3/4 cup |
| salted butter: 1/2 cup (softened) |
| eggs: 2 |
| almond extract: 2 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| sour cream: 3/4 cup |
| baking powder: 3/4 tsp |
| baking soda: 3/4 tsp |
| salt: 1/8 tsp |
| dehydrated apricots: 1/4 cup |
| almonds (sliced): 1/4 cup |
| toffee bits: 1/4 cup |
| powdered sugar (unsifted): 1/3 cup |
| almond extract: 1/4 tsp |
| 2% milk: 2 tsp |
Almond Brickle Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
35 min -
Servings
1 serving(s)
Tags
- Heat oven to 350 degrees. Grease and flour round cake pan. Set aside.
- Combine sugar, butter, eggs and almond extract in a large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add all remaining coffee cake ingredients. Continue beating, scraping bowl often, until well mixed.
- Spread 1/2 of batter into prepared pan; sprinkle apricots over batter. Sprinkle 2 tablespoons almonds and 2 tablespoons toffee bits over apricots. Spread remaining batter over streusel filling; sprinkle with remaining almonds and toffee bits. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
- Stir together all glaze ingredients in small bowl. Drizzle over cooled cake.