Almond Sour Cream Coffee Cake

Surprise! There's a fantastic fruity filling hiding in this rich coffee cake.

Yield

16 servings

Fruit Nut Filling Ingredients

3/4 cup sliced almonds
1/4 cup packed brown sugar
1/4 cup apricot-pineapple preserves
1/2 teaspoon ground cinnamon

Coffee Cake Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup granulated (white) sugar
1/2 cup packed brown sugar
3 eggs
1 1/2 cups sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract

Almond Powdered Sugar Glaze Ingredients

1/2 cup confectioners' (powdered) sugar
1 teaspoon milk
1/2 teaspoon almond extract

Directions

Preheat oven to 350°F (177°C). Grease a 12-cup fluted tube pan with Pan Release or baking spray with flour.

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 for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire 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.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 55 minutes
Cool Time: 35 minutes Total Time: 1 hour 50 minutes

Additional Information

Cake flour is milled from select soft wheat, just right for baking tender, fine-textured cakes. Substitute cake flour for all-purpose flour in baking by increasing the flour amount by 2 tablespoons per cup.

Use 2 tablespoons each apricot preserves and pineapple preserves for the apricot-pineapple preserves, or use 1/4 cup of either preserves.

Nutritional Information

Amount per serving: Calories 380 (Calories from Fat 170), Total Fat 19 g (Saturated Fat 10 g, Trans Fat 1/2 g), Cholesterol 85 mg; Sodium 290 mg; Total Carbohydrate 47 g (Dietary Fiber 1 g, Sugars 30 g), Protein 5 g; Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 3 1/2 Fat; Carbohydrate Choices: 3

Recipe Courtesy Of

Betty Crocker

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