Because this recipe is designated as coffee cake I went ahead and served it in the morning. But let’s call this what it is – this is cake cake. What you can’t see from the photo of this Almond Brickle Coffee Cake is that another layer of toasted almonds and toffee bits runs down the middle of it. A good amount of butter – no surprise as the recipe comes from a butter package – keeps it extra moist. The one element of restraint comes with the glaze. It’s intentionally just a scant drizzle because that’s all it needs. Dessert for breakfast is what this is.
Some blogging friends and I are having a Virtual Holiday Brunch Potluck today. Each of us is sharing a dish on our blogs: mains, sides, desserts and a party favor. Here is the lineup:
Gingerbread Pumpkin Trifle with Cranberry Pomegranate Sauce – Sommer from A Spicy Perspective
Almond Brickle Coffee Cake – by yours truly
Gingerbread Cupcakes with Brown Sugar Buttercream – Cheryl from TidyMom
Party Favor/Hostess Gift
Dark Chocolate Bark with Ginger, Pumpkin Seeds and Apricots – Sylvie from Gourmande in the Kitchen
Almond Brickle Coffee Cake
From inside the Land O Lakes Unsalted Butter package
Prep time: 20 minutes | Cook time: 40 minutes | Total time: 1 hour (plus cooling time) Yield: 8 servings
- 3/4 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup sour cream
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup sliced almonds, toasted
- 1/4 cup almond toffee bits
- 1/4 cup powdered sugar
- 1/4 teaspoon almond extract
- 1 teaspoon milk
- Heat the oven to 350°F. Grease and flour a 9-inch round cake pan; set aside.
- Combine sugar, butter, eggs, almond extract and vanilla in a large bowl. Beat at medium speed, scraping the bowl often, until creamy. Add all remaining coffee cake ingredients; mix well.
- Spread half of the batter into the prepared pan; sprinkle 2 tablespoons of almonds and 2 tablespoons of toffee bits over the batter. Spread the remaining batter over the streusel filling; sprinkle with the remaining almonds and toffee bits. Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from the pan. Cool completely.
- Stir together all the glaze ingredients in a small bowl. Drizzle over the cooled cake.
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