Almond Coffee Cake

 

3/4

cup butter or margarine, softened

1

cup granulated sugar

4

oz almond paste (1/3 cup)

1/2

teaspoon almond extract

2

eggs

1 1/2

cups Gold Medal® all-purpose flour

1/2

teaspoon baking powder

1/8

teaspoon salt

1/2

cup sliced almonds

Powdered sugar, if desired

Fresh berries, if desired

• 1 Heat oven to 350°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• 2 In large bowl, beat butter, granulated sugar and almond paste with electric mixer on medium speed until light and fluffy. Beat in almond extract and eggs until well blended. On low speed, beat in flour, baking powder and salt just until blended. Spread batter in pan; sprinkle with almonds.
• 3 Bake 45 minutes or until tooth-pick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift cake out of pan; cut into squares. Sprinkle with powdered sugar. Garnish with berries.