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Almond Coffee Cake

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Almond Coffee Cake
  • Prep 15 min
  • Total 2 hr 0 min
  • Servings 9
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Enjoy the taste of almond in this coffee cake topped with berries - perfect for a wonderful breakfast
Updated Feb 6, 2012

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    This rich, dense coffee cake is a sweet addition to any breakfast or brunch menu.

Nutrition

403 Calories, 23g Total Fat, 6g Protein, 46g Total Carbohydrate

Nutrition Facts

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