Monday, January 16, 2012

Almond Coffee Cake

This coffee cake is a delicious alternative to the common cinnamon coffee cake. Sour cream makes it moist and dense. This basic recipe can be altered to make many other flavors - the Lemon Coffee Cake and Cinnamon Coffee cakes listed on the recipe page are just variations of this one.

2 Sticks of butter, softened
1 Cup Sugar
3 Eggs
2 1/2 Cups All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon salt
1 Cup Sour Cream
1 teaspoon Almond Extract

1 Cup Powdered Sugar
1-2 Tablespoons milk
1/2 teaspoon almond extract
1/2 Cup sliced almonds

Preheat oven to 350 degrees. Grease a bundt or tube pan.

In a large bowl, mix the dry ingredients together with a fork until well-blended. Set aside.

In a mixing bowl, beat the butter on low until for 30 seconds. Add the sugar and beat until smooth. Add the eggs and almond extract, then beat for about two minutes until creamy.  Add the flour mixture to the butter and beat until smooth. Add the sour cream and mix on low until just blended (don't overmix).

Spoon the batter into the pan and Bake for 45-50 minutes, until a toothpick inserted into the cake comes out clean. Let it rest for 10 minutes before inverting it onto a cooling rack. After it has cooled a bit, you can add the glaze and the sliced almonds: Just mix the powdered sugar, milk (1 teaspoon at a time until you get a pouring consistency) and almond flavoring together in a bowl. Spoon it over the cake, letting it drizzle down the sides. Then sprinkle almonds on top.

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