Almond Brickle Coffee Cake |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 2 |
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The mouth-watering, award-winning aroma, flavor and texture of Almond Brickle Coffee Cake. Ingredients:
3/4 cup sugar |
1/2 cup softened butter |
2 eggs |
2 teaspoons almond extract |
1 1/2 cups all-purpose flour |
3/4 cup sour cream |
3/4 teaspoon baking powder |
3/4 teaspoon baking soda |
1/8 teaspoon salt |
1/4 cup chopped dried apricot |
1/4 cup sliced almonds |
1/4 cup toffee pieces |
1/3 cup powdered sugar |
1/4 teaspoon almond extract |
1 -2 teaspoon milk |
Directions:
1. Heat oven to 350 degrees. Grease and flour round cake pan. Set aside.
2. 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.
3. 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.
4. Stir together all glaze ingredients in small bowl. Drizzle over cooled cake.
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