Chocolate Almond Coffeecake

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
3/4 cup	148g / 5.2oz	Butter or margarine - softened
3/4 cup	120g / 4.2oz	Brown sugar - (packed)
1/4 cup	59ml	Honey
1 teaspoon	5ml	Almond extract
3 teaspoons	15ml	Eggs (large)
1/2 cup	118ml	Milk
12 oz	340g	Nestle Toll House semi-sweet
		Chocolate morsels - divided
		Topping
1/2 cup	80g / 2.8oz	Brown sugar - (packed)
1/2 cup	31g / 1.1oz	All-purpose flour
1/4 cup	49g / 1.7oz	Butter or margarine
3/4 cup	69g / 2.4oz	Sliced almonds
1 tablespoon	15ml	Butter or margarine
1 tablespoon	15ml	Milk

Recipe Instructions

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.

Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, sugar, honey and almond extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in 1 cup morsels. Divide batter into prepared cake pans.

Combine brown sugar and in medium bowl. Cut in butter or margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in sliced almonds and 1/2 cup morsels. Sprinkle over batter.

Bake for 20 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes.

Melt remaining 1/2 cup morsels, butter or margarine and milk in small, heavy-duty saucepan over low heat, stirring until smooth. Drizzle over coffeecake.

This recipe yields 16 servings.

Description:

"A creamy chocolate glaze is drizzled over this irresistible

coffeecake. If you like sweets with your morning coffee, give this

one a try, or serve it as an unusual dessert with your evening coffee

instead."

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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