"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Almond Coffee Cake Recipe

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This recipe for Almond Coffee Cake, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schuller
Added: Wednesday, April 29, 2009


1 cup butter, softened
1 cups sugar
3 large eggs
1 tsp. almond extract
1 (8 oz.) carton sour cream
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
tsp. salt
1 cup sliced almonds
3 Tbsp. sugar
2 Tbsp. butter, melted
cup powdered sugar
1 Tbsp. milk

Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan. With an electric mixer, beat butter and sugar at medium speed for about 2 minutes, or until creamy. Add eggs, one at a time, beating well after each addition. Add almond extract and sour cream, mixing until blended.

In a small bowl, combine flour and next 3 ingredients, stirring well. Gradually add flour mixture to butter mixture, mixing until blended. Spoon half of better into prepared Bundt pan.

In a small bowl, combine almonds, sugar, and melted butter, stirring well. Sprinkle half of the almond mixture over batter in pan. Top with remaining batter, and sprinkle with remaining almond mixture.

Bake for 40 minutes, or until a tester inserted into center comes out clean.

Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack.

In a small bowl, combine powdered sugar and milk; stirring until smooth. Drizzle over cooled cake.

Personal Notes:
Personal Notes:
From Paul Dean magazine. A Bakery class recipe.




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