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Almond Sour Cream Coffee Cake Recipe


  • Almond Sour Cream Coffee Cake
    Almond Sour Cream Coffee Cake

    Fruit-Nut Filling

  • 3/4 cup sliced almonds
  • 1/4 cup packed brown sugar
  • 1/4 cup apricot-pineapple preserves
  • 1/2 teaspoon ground cinnamon
  • Coffee Cake
  • 2 1/2 cups Gold Medal® all-purpose flour
  • One and a half teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • One and a half cup butter or margarine, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • Three eggs
  • One 1/2 cups sour cream
  • One and a half teaspoon vanilla
  • 1 teaspoon almond extract
  • Almond Powdered Sugar Glaze
  • 1/2 cup powdered sugar
  • One and a half teaspoon milk
  • 1/2 teaspoon almond extract

How to make Almond Sour Cream Coffee Cake

  • Heat stove to 350°F. Grease and flour 12-cup fluted tube cake skillet. Within normal size bowl, blend all filling elements until well combined.
  • In medium dish, blend flour, baking powder, baking soda and salt. In big bowl, beat butter, 1 cup granulated sugar and 1/2 cup brown sugar along with electrical mixing machine upon moderate pace, scraping bowl occasionally, till cosy. Defeat within eggs, individually. Defeat in sour cream, vanilla and 1 teaspoon almond extract till combined. Progressively beat in flour combination till blended. Tea spoon 3 cups player into skillet. Spoon filling more than batter in order to inside 1/2 inch of advantage. Tea spoon remaining batter more than filling.
  • Bake Fifty to 55 moments or till toothpick inserted in middle comes out thoroughly clean. Cool 15 minutes; remove from skillet in order to air conditioning rack. Cool 20 minutes.
  • In normal size bowl, blend just about all glaze ingredients till smooth as well as thin enough to drizzle. Mix in milk, 1/2 teaspoon at a time, if necessary. Drizzle glaze over coffee cake. Function warm or even cool.
  • Almond Sour Cream Coffee Cake is ready to serve.

Prep Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 16 servings

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