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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is absolutely my favorite coffeecake recipe. It's so pretty and, even better, tastes wonderful! Next time I make it, I'll post a picture. Ingredients:
1 cup flour |
2 teaspoons baking powder |
2 large eggs |
1 cup granulated sugar |
1/2 cup milk |
4 tablespoons lightly-salted butter, melted |
1/2 teaspoon almond flavoring (optional) |
1/2 cup butter |
1/2 cup sugar |
2 tablespoons flour |
1/2 teaspoon almond flavoring (optional) |
1 cup blanched slivered almond |
2 tablespoons milk |
18 whole unblanched almonds, about |
12 maraschino cherries, halved, about |
Directions:
1. Grease 9 round layer cake pan& line bottom with wax paper.
2. Mix flour& baking powder.
3. In large mixing bowl, beat eggs at high speed until frothy.
4. Add sugar& beat 3-4 minutes longer, until thick& pale.
5. At low speed, add flour 1/3 at a time, alternating with milk 1/4 C at a time.
6. Add melted butter.
7. Scrape batter into prepared pan& bake about 30 minutes at 375 degrees.
8. Remove from oven& place pan on wire rack to cool 5 minutes while preparing Almond Glaze.
9. Run knife around edge to loosen; turn cake out onto rack& peel off wax paper; invert cake again onto baking sheet.
10. Spread top with Almond Glaze& decorate with whole almonds and maraschino cherries.
11. Broil 1 to 2 minutes until golden.
12. Eat warm or for best flavor, cool, wrap& store until next day.
13. Almond Glaze directions: Melt butter.
14. Stir in sugar& flour; then add milk.
15. Bring to boil, stirring constantly.
16. Boil 30 seconds.
17. Remove from heat; gently stir in almonds.
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