Email to Stella      

Coffeecake: Almond Coffeecake

Source of Recipe

Breakfast at Nine, Tea at Four by Sue Carroll


List of Ingredients

FILLING:

3 1/2 ounces almond paste, cut up
1/2 cup confectioners’ sugar
1/4 cup margarine or butter
1/2 cup sliced almonds

CAKE:

3/4 cup softened margarine or butter
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream

GLAZE:

1/2 cup confectioners’ sugar
1/4 teaspoon vanilla
1 to 2 teaspoons milk



Recipe

Preheat the oven to 325 degrees. Grease a 10-inch tube pan.
First, prepare the filling. Heat the almond paste, sugar, and margarine over medium heat, stirring constantly, until smooth. Stir in the almonds.
Next, make the cake. In a large bowl, with an electric mixer set on medium speed, beat the margarine, sugar, eggs, and vanilla for 2 minutes, scraping the bowl occasionally.
In a separate bowl, mix the flour, baking powder, baking soda, and salt. With the mixer set on low speed, beat the flour mixture alternately with the sour cream into the margarine mixture. Turn one third of the batter into the prepared pan. Sprinkle with one third of the filling. Repeat twice.

Bake for 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes, while making the glaze.
To make the glaze, combine the sugar and vanilla. Stir in enough milk for desired drizzling consistency.
Turn the cake out on a plate and drizzle with the glaze. Cut into slices and serve warm or at room temperature.


YIELD: 14-16 Servings