#2730 - Almond Coffee Cake

(by Shirley McNevich)

Batter: 3/4 cup white sugar; 1/2 cup softened butter; 2 eggs; 1 tsp. almond extract; 1 tsp. vanilla; 1 1/2 cups flour; 3/4 cup Breakstone's sour cream; 3/4 tsp. baking powder; 3/4 tsp. baking soda; 1/8 tsp. salt

Topping: 1/4 cup sliced almonds (toasted); 1/4 cup almond toffee bits

Glaze: 1/4 cup Domino's powdered sugar; 1/4 tsp. almond extract; 1 to 2 tsp. milk

In a mixer add white sugar and softened butter--beat. Add eggs--beat. Add almond extract, vanilla, baking powder, baking soda and salt--beat. Add sour cream--beat. Slowly add flour--beat. Pour 1/2 of the batter into a greased and floured 9" cake pan. Sprinkle half of the toasted almonds and half of the almond toffee bits over the batter. Pour the rest of the batter over the top. Sprinkle the rest of the toasted almonds and almond toffee bits over the top. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool 10 minutes, loosen the edges of the cake, remove it and place it on a cake plate. Glaze--in a bowl add powdered sugar, 1/4 tsp. almond extract and milk--stir until smooth. Cool the coffee cake completely. Drizzle the glaze over the top.