'ole fashioned almond filled coffee cake

(1 RATING)
68 Pinches
Hamden, CT
Updated on Sep 22, 2012

This is a very good,tried and true treat,tucked in with favorites of our home.If one enjoys the flavor and richness of almond flavor,then this will please you,as will the almond paste filling herein!It's so good and often a holiday joy,among other times too!Enjoy!

prep time 25 Min
cook time 1 Hr
method Bake
yield About 16 slices,depending...

Ingredients

  • 1 1/2 cups sugar
  • 3/4 cup softened margarine or butter
  • 1 1/2 teaspoons vanilla(sometimes i use half almond extract!)
  • 3 - eggs
  • 3 cups all purpose flour or whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups sour cream (lite is ok...but not fat free)
  • ALMOND FILLLING:
  • 1 package 3 1/2 oz size...of almond paste,cut up
  • 1/2 cup powdered sugar
  • 1/4 cup margarine or butter
  • 1/2 cup sliced almonds
  • GLAZE:
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1-2 teaspoon milk

How To Make 'ole fashioned almond filled coffee cake

  • Step 1
    Oven to 325.Grease a 10x4 inches,or 12-cup Bundt type pan. Prepare Almond Filling-(recipe below)-and set it aside.
  • Step 2
    Coffee Cake: Beat sugar,margarine,vanilla and eggs on medium speed-2min's scraping sides of bowl. Mix dry ingredients-flour,bpowder,bsoda,and salt.
  • Step 3
    Beat in flour/dry ingredients and sour cream,on low speed,alternating into egg mixture.
  • Step 4
    Spread 1/3 of the batter(about 2 cups)in pan. Sprinkle with 1/3 of the almond filling (about 1/3 cup)that you initially prepared. Repeat this step 2 times.
  • Step 5
    Bake about one hour,or until a toothpick inserted near the center comes out clean. **Cool 20min's.Carefully remove from pan.*
  • Step 6
    Drizzle with glaze. GLAZE:Simply mix all 3 ingredients together until smooth.
  • Step 7
    **Sometimes I wait a few min's longer,for the coffee cake to cool alittle more,before I remove it from the pan.Angel food/bundt type pans can be "fussy" at this point,as some might know and agree.But this is just my own comment here from experience.

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Category: Savory Breads
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Method: Bake
Culture: American
Ingredient: Flour

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