Almond Brickle Coffee Cake Recipes

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ALMOND BRICKLE COFFEE CAKE



Almond Brickle Coffee Cake image

This is a family favourite coffee cake, I am always asked to bring it for Chrismas breakfast or family brunches. I also make it every year for a charity Bake Sale, it is easy, sells quickly and has been requested by people that have previously purchased it. The apricot and toffee bits combine to make a moist coffee cake that looks as good as it tastes.

Provided by Kaytie Did

Categories     Breads

Time 50m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 15

3/4 cup sugar
1/2 cup butter, softened
2 eggs
2 teaspoons almond extract
1 1/2 cups flour
3/4 cup sour cream
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup chopped dried apricot
1/4 cup sliced almonds, toasted
1/4 cup toffee pieces
1/4 cup icing sugar
1/4 teaspoon almond extract
1 -2 teaspoon milk

Steps:

  • Preheat oven to 350 degrees. Grease and flour 9-inch round cake pan.
  • Combine sugar, butter, eggs and almond extract in large bowl. Beat at medium speed until well mixed.
  • Add flour, sour cream, baking powder & soda and salt. Continue beating until well mixed.
  • Spread half the batter into prepared pan and sprinkle all the chopped apricots over batter.
  • Sprinkle 2 tablespoons toasted almonds and 2 tablespoons toffee bits over apricots.
  • Spread remaining batter over filling then sprinkle with remaining almonds and toffee bits.
  • Bake for 30 to 40 minutes. Cool 10 minutes then remove from pan and cool completely.
  • Stir together glaze ingredients in small bowl. Drizzle over cooled coffee cake.

Nutrition Facts : Calories 364, Fat 18.6, SaturatedFat 10.3, Cholesterol 88.3, Sodium 326.2, Carbohydrate 44.5, Fiber 1.3, Sugar 25.7, Protein 5.3

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