Double Macaroon Coffee Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
|
If you like macaroon cookies, you'll love this decadent coffee cake replete with a coconut-almond-flavored filling and an almond streusel top. Ingredients:
3/4 cup butter or margarine, softened |
1 cup sugar |
2 large eggs |
2 cups all-purpose flour |
2 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt, divided |
1 cup sour cream |
1/2 teaspoon coconut extract |
3/4 teaspoon almond extract, divided |
2 cups flaked coconut |
2/3 cup sweetened condensed milk |
1/3 cup all-purpose flour |
1/4 cup sugar |
1/2 cup slivered almonds, chopped |
1/4 cup butter or margarine, cut into pieces |
Directions:
1. Beat 3/4 cup butter at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine 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 at low speed until blended after each addition. Stir in coconut extract and 1/2 teaspoon almond extract.
3. Spoon half of batter into a greased 9 square pan. Combine flaked coconut, sweetened condensed milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon almond extract; stir well. Spread over batter in pan. Spread remaining batter over coconut mixture.
4. Combine 1/3 cup flour, 1/4 cup sugar, and almonds. Cut 1/4 cup butter into flour mixture with a pastry blender until crumbly. Sprinkle mixture over batter. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
|
|