Almond Sour Cream Coffee Cake

By á-73003

Makes 16 servings

Ingredients

• Fruit-Nut Filling
• 3/4 cup sliced almonds
• 1/4 cup packed brown sugar
• 1/4 cup apricot-pineapple preserves
• 1/2 teaspoon ground cinnamon
• Coffee Cake
• 2 1/2 cups Gold Medal® all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter or margarine, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 3 eggs
• 1 1/2 cups sour cream
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• Almond Powdered Sugar Glaze
• 1/2 cup powdered sugar
• 1 teaspoon milk
• 1 teaspoon almond extract

Preparation

Step 1

Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan. In small bowl, mix all filling
ingredients until well blended.

In medium bowl, mix flour, baking powder, baking soda and salt. In large bowl, beat butter, 1 cup granulated sugar and 1/2 cup brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time. Beat in sour cream, vanilla and 1 teaspoon almond extract until blended. Gradually beat in flour mixture until blended. Spoon 3 cups batter into pan. Spoon filling over batter to within 1/2 inch of edge. Spoon remaining batter over filling.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove
from pan to cooling rack. Cool 20 minutes.

In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Stir in additional milk, 1/2 teaspoon at a time, if necessary. Drizzle glaze over coffee cake. Serve warm or cool.