Almond Coffee Cake

By Kathy Johnson

Ingredients

• 1 cup butter, softened
• 1 1/2 cups sugar
• 3 large eggs
• 1 teaspoon almond extract
• 1 (8-ounce) carton sour cream
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sliced almonds
• 3 tablespoons sugar
• 2 tablespoons butter, melted
• 3/4 cup powdered sugar
• 1 1/2 tablespoons milk

Details

Servings 12

Preparation

Step 1

1.Preheat oven to 350ºF. Grease and flour a 12-cup fluted cake pan.
2.In a medium bowl and with an electric mixer at medium speed, beat butter and sugar for about 2 minutes, or until creamy. Add eggs, one at a time, beating well after each addition. Add almond extract and sour cream, mixing until blended.
3.In a small bowl, combine flour and next 3 ingredients, stirring well. Gradually add flour mixture to butter mixture, mixing until blended. Spoon half of batter into prepared cake pan.
4.In a small bowl, combine almonds, sugar, and melted butter, stirring well. Sprinkle half of almond mixture over batter in pan. Top with remaining batter, and sprinkle with remaining almond mixture.
5.Bake for 40 minutes, or until a tester inserted into center comes out clean.
6.Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack.
7.In a small bowl, combine powdered sugar and milk; stirring until smooth. Drizzle over cooled cake.