Saturday, May 14, 2011

Coffee Cake is NOT for Coffee!

Almond Coffee Cake
1/2 cup butter, softened
1 cup sugar
2 large egg
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 tsp baking soda
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 tsp almond extract
1/2 cup sliced almonds
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1. Cream  butter and sugar until fluffy. Add eggs, mixing well. Stir in vanilla and almond extracts
2. Combine flour, baking powder, soda,  and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended.
3.  Combine almonds, brown sugar, cinnamon in a separate bowl.
4. Pour half of batter into a greased and floured 8x8 or 9x9 square pan; sprinkle with half of almond mixture. Pour remaining batter into pan; top with remaining almond mixture.
5. Sprinkle additional almonds on top, optional.
6. Bake at 350 degrees for 30 to 40 minutes or until wooden pick inserted in center comes out clean. (cover with aluminum foil during last 15 minutes of baking to prevent excessive browning, if necessary.) Cool in pan on a wire rack. Cut into squares, sprinkle powder sugar, if desired.

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