Almond Coffee Cake

Enjoy the taste of almond in this coffee cake topped with berries - perfect for a wonderful breakfast

  • Prep Time 15 min
  • Total Time 2 hr 0 min
  • Servings 9

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.

Expert Tips

This rich, dense coffee cake is a sweet addition to any breakfast or brunch menu.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
403
,
% Daily Value
Total Fat
23g
23%
(Saturated Fat
11g,
11%
),
Sodium
210mg
210%;
Total Carbohydrate
46g
46%
(Dietary Fiber
2g
2%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 2 Other Carbohydrate; 4 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.