Almond Coffee Cake

Coffee Cake Ingredients:

• 1 cup 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

Filling Ingredients:

• 1/4 cup sliced almonds
• 1/4 cup sweetened flaked coconut
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon

Glaze Ingredients:

• 1/2 cup powdered sugar
• 1/2 cup Sour Cream
• 1/4 teaspoon almond extract

Garnish Ingredients:

• Sliced almonds, if desired

Instructions:

Heat oven to 350°F. Grease and flour 12-cup
Bundt® pan or 10-inch angel food cake (tube)
pan.

Combine 1 cup sugar, butter and eggs in large
bowl. Beat at medium speed, scraping bowl
often, until creamy. Reduce speed to low; add
all remaining coffee cake ingredients. Continue
beating, scraping bowl often, until well mixed.
(Mixture will be thick.)

Combine all filling ingredients in small bowl.
Spoon half of batter into prepared pan; sprinkle
with filling. Spoon remaining batter over filling.

Bake for 35 to 45 minutes or until toothpick
inserted in center comes out clean. Cool completely.

Invert cooled cake onto serving plate. Stir together
all glaze ingredients in small bowl; drizzle over
cooled coffee cake. Garnish with sliced almonds,
if desired.

TIP: Coffee cake can be baked a day ahead. Cool
completely; cover. Just before serving, drizzle with
glaze; garnish with almonds.

Yield: 16 servings