Almond Sour Cream Coffee Cake

 

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

• 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.