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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 (toasted) |
| toffee bits: 1/4 cup |
| powdered sugar (unsifted): 1/4 cup |
| almond extract: 1/4 tsp |
| 2% milk: 2 tsp |
Almond Brickle Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350 degrees. Grease and flour 9-inch round cake pan.
- Combine sugar, butter, eggs and almond extract in large bowl. Beat at medium speed until well mixed.
- Add flour, sour cream, baking powder & soda and salt. Continue beating until well mixed.
- Spread half the batter into prepared pan and sprinkle all the chopped apricots over batter.
- Sprinkle 2 tablespoons toasted almonds and 2 tablespoons toffee bits over apricots.
- Spread remaining batter over filling then sprinkle with remaining almonds and toffee bits.
- Bake for 30 to 40 minutes. Cool 10 minutes then remove from pan and cool completely.
- Stir together glaze ingredients in small bowl. Drizzle over cooled coffee cake.