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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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ALMOND DREAM COFFEECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Renner Estate in Quinlan, Texas in 1987. Ingredients:
1 cup granulated sugar |
1/2 cup butter softened |
2 eggs |
2 cups all purpose flour |
1 cup sour cream |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 tablespoon almond extract |
1/4 cup sliced almonds plus extra for garnish |
1/4 cup flaked coconut |
1/4 cup sugar |
1/2 teaspoon ground cinnamon |
1/2 cup powdered sugar |
1/2 cup sour cream |
1/4 teaspoon almond extract |
Directions:
1. Heat oven to 350 then grease and flour tube pan.
2. Combine sugar, butter and eggs then beat at medium speed until creamy.
3. Reduce speed to low then add flour, sour cream, baking powder, soda, salt and almond extract.
4. Continue beating scraping bowl often for 3 minutes.
5. Combine almonds, coconut, sugar and cinnamon.
6. Spoon half of the batter into prepared pan and sprinkle with almond mixture.
7. Spoon remaining batter into pan over almond mixture.
8. Bake 40 minutes then cool completely.
9. Invert cooled cake onto serving plate.
10. Stir together powdered sugar, sour cream and extract then drizzle over cooled coffeecake.
11. Garnish with remaining almonds.
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