Almond Brickle Coffee Cake Recipe
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.
Ingredients
Coffee Cake
- 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
Streusel Ingredients
- 1/4 cup chopped dried apricot
- 1/4 cup sliced almonds, toasted
- 1/4 cup toffee pieces
Glaze Ingredients
- 1/4 cup icing sugar
- 1/4 teaspoon almond extract
- 1 -2 teaspoon milk
Instructions
- 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.
Add Your Own Notes
Nutrition
Serving: 103gCalories: 364kcalCarbohydrates: 44.5gProtein: 5.3gFat: 18.6gSaturated Fat: 10.3gCholesterol: 88.3mgSodium: 326.2mgFiber: 1.3gSugar: 25.7g
Tried this recipe?Let us know how it was!