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Almond Dream Coffeecake

Courses: Dessert
Serves: 16 people

Recipe Ingredients

1 cup 198g / 7ozSugar
1/2 cup 99g / 3.5ozButter - softened
2   Eggs
2 cups 125g / 4.4ozAll-purpose flour
1 cup 237mlSour cream
2 teaspoons 10mlBaking powder
1/2 teaspoon 2.5mlBaking soda
1/2 teaspoon 2.5mlSalt
1 tablespoon 15mlAlmond extract
1/4 cup 23g / 0.8ozSliced almonds - plus extra
  For garnish if desired
1/4 cup 23g / 0.8ozFlaked coconut
1/4 cup 49g / 1.7ozSugar
1/2 teaspoon 2.5mlGround cinnamon
1/2 cup 99g / 3.5ozPowdered sugar
1/2 cup 118mlSour cream
1/4 teaspoon 1.3mlAlmond extract

Recipe Instructions

Heat oven to 350 degrees. Grease and flour 12-cup Bundt pan or 10-inch tube pan.

Combine 1 cup sugar, butter and eggs in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour, 1 cup sour cream, baking powder, baking soda, salt and 1 tablespoon almond extract. Continue beating, scraping bowl often, until well mixed (2 to 3 minutes). (Mixture will be thick.)

Combine 1/4 cup almonds, coconut, 1/4 cup sugar and cinnamon in small bowl. Spoon half of batter into prepared pan; sprinkle with almond mixture. Spoon remaining batter into pan over almond mixture.

Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely.

Invert cooled cake onto serving plate. Stir together powdered sugar, 1/2 cup sour cream and 1/4 teaspoon almond extract in small bowl; drizzle over cooled coffee cake. Garnish with remaining almonds.


Almonds complement this moist and rich sour cream coffee cake.

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