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Almond Coffee Cake
2 hr 0 min
cup butter or margarine, softened
cup granulated sugar
oz almond paste (1/3 cup)
teaspoon almond extract
cups Gold Medal™ all-purpose flour
teaspoon baking powder
cup sliced almonds
Powdered sugar, if desired
Fresh berries, if desired
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.
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.
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.
This rich, dense coffee cake is a sweet addition to any breakfast or brunch menu.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Starch; 2 Other Carbohydrate; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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