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Ingredients
| salted butter: 3/4 cup (softened) |
| granulated sugar: 1 1/4 cups (divided) |
| eggs: 2 (large) |
| all-purpose flour (unsifted): 2 1/3 cups (divided) |
| baking powder: 2 1/2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp (divided) |
| sour cream: 1 cup |
| coconut extract: 1/4 tsp |
| almond extract: 3/4 tsp (divided) |
| sweetened flaked coconut meat: 2 cups |
| sweetened condensed milk: 2/3 cup |
| almonds (slivered): 1/2 cup (chopped) |
| salted butter: 1/4 cup (cut into pieces) |
Macaroon Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
45 min -
Servings
9 serving(s)
Tags
- Beat 3/4 cup butter with mixer until it is creamy. Gradually beat in 1 cup sugar. Add eggs, beating well after each addition.
- Mix 2 cups flour, baking powder, baking soda, and 1/4 teaspoon salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat after each addition. Stir in coconut extract and 1/2 teaspoon almond extract.
- Spoon half of the batter into a greased 9 inch pan.
- Combine well the coconut, condensed milk, 1/4 teaspoon salt, and 1/4 teaspoon almond extract. Spread over the batter in the pan. Spread remaining cake batter over the top of the filling.
- Mix almonds, 1/4 cup sugar, and 1/3 cup flour. Cut in 1/4 cup butter until the mixture is crumbly. Sprinkle topping over batter in the pan.
- Bake at 350º for 45 minutes or until a pick inserted in center comes out clean.
- Cool in pan on a wire rack and cut in squares when cool.