WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Almond Sour Cream Coffee Cake

Surprise! There’s a fantastic fruity filling hiding in this rich coffee cake.

Save and Share

false

( 11 Ratings)

11 Ratings

5 Stars 45%

4 Stars 18%

3 Stars 27%

2 Stars

1 Stars

Member Reviews ( 0 )

51991f6c-ac62-43ce-8baf-a68c88d9fc6e

Prep Time 20 min
Total Time 1 hr 50 min
Servings 16

Ingredients

Fruit-Nut Filling

3/4: cup sliced almonds

1/4: cup packed brown sugar

1/4: cup apricot-pineapple preserves

1/2: teaspoon ground cinnamon

Coffee Cake

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

Almond Powdered Sugar Glaze

1/2: cup powdered sugar

1: teaspoon milk

1/2: teaspoon almond extract

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 10g, 10% Trans Fat 1/2g 1/2% ),
Cholesterol: 85mg; 85%;
Sodium: 290mg; 290%;
Total Carbohydrate: 47g; 47%
(Dietary Fiber 1g 1% Sugars 30g 30% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;