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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Very good and moist. Originally from Land O'Lakes. This is one of my favorites! It is made with nonfat sour cream and still delicious! Egg substitute can be successfully used also. Ingredients:
1 cup sugar |
1/2 cup butter |
2 eggs |
2 cups flour |
1 cup nonfat sour cream |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 tablespoon almond extract |
1/4 cup sugar |
1/4 cup sliced almonds |
1/4 cup coconut |
1/2 teaspoon cinnamon |
1/2 cup powdered sugar |
1/2 cup nonfat sour cream |
1/2 teaspoon almond extract |
Directions:
1. Grease 12 cup bundt pan or 9 x 13 dish. In large mixer, combine 1 c sugar, butter, eggs and extract. Mix dry ingredients and add to creamed mixture, alternating with sour cream. Beat at medium speed, scraping often, until light and fluffy ( 1 or 2 min.) Mixture may be thick.
2. In small bowl, combine filling ingredients. Spoon 1/2 of batter into prepared pan; sprinkle with filling. Spoon remaining batter into pan over filling. Bake 35-45 min or until toothpick inserted in center comes out clean. Cool completely.
3. Stir together glaze ingredients; drizzle over coffeecake.
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