|
| 3/4 | cup sliced almonds |
| 1/4 | cup packed brown sugar |
| 1/4 | cup apricot-pineapple preserves |
| 1/2 | teaspoon ground cinnamon |
|
| 2 1/2 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking powder |
| 1 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 1 | cup butter or margarine, softened |
| 1 | cup granulated sugar |
| 1/2 | cup packed brown sugar |
| 3 | eggs |
| 1 1/2 | cups sour cream |
| 1 | teaspoon vanilla |
| 1 | teaspoon almond extract |
|
| 1/2 | cup powdered sugar |
| 1 | teaspoon milk |
| 1/2 | teaspoon almond extract |
Serve with...
Tucson Lemon Cake
Total Time:
1 hour 35 min
| 1. | Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan. In small bowl, mix all filling ingredients until well blended. |
| 2. | In medium bowl, mix flour, baking powder, baking soda and salt. In large bowl, beat butter, 1 cup granulated sugar and 1/2 cup brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time. Beat in sour cream, vanilla and 1 teaspoon almond extract until blended. Gradually beat in flour mixture until blended. Spoon 3 cups batter into pan. Spoon filling over batter to within 1/2 inch of edge. Spoon remaining batter over filling. |
| 3. | Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool 20 minutes.
|
| 4. | In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Stir in additional milk, 1/2 teaspoon at a time, if necessary. Drizzle glaze over coffee cake. Serve warm or cool. |
|
| Cake flour is milled from select soft wheat, just right for baking tender, fine-textured cakes. Substitute cake flour for all-purpose flour in baking by increasing the flour amount by 2 tablespoons per cup. |
|
| Use 2 tablespoons each apricot preserves and pineapple preserves for the apricot-pineapple preserves, or use 1/4 cup of either preserves. |
Nutrition Information:
380 ( 170); 19g ( 10g, 1/2g); 85mg; 290mg; 47g ( 1g, 30g); 5g 10%; 0%; 8%; 8% 1 1/2 ; 1 1/2 ; 0 ; 3 1/2 3