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Almond Coffee Cake




Source of Recipe


Cooking With Paula Deen


List of Ingredients




1 cup butter, softened
1 1/2 cups sugar
3 large eggs
1 tsp almond extract
1 (8oz) carton sour cream
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sliced almonds
3 tbsp sugar
2 tbsp butter, melted
3/4 cup powdered sugar
1 1/2 tbsp milk

Recipe



Preheat oven to 350°. Grease and flour a 12 cup Bundt pan. With an electric mixer, beat butter and sugar at medium speed for about 2 minutes, or until creamy. Add eggs, one at a time, beating well after each addition. Add almond extract and sour cream, mixing until blended.

In a small bowl, combine flour and next 3 ingredients, stirring well. Gradually add flour mixture to butter mixture, mixing until blended. Spoon half of batter into prepared Bundt pan.

In a small bowl, combine almonds, sugar and melted butter, stirring well. Sprinkle half of almond mixture over batter in pan. Top with remaining batter, and sprinkle with remaining almond mixture.

Bake 40 minutes, or until tester inserted into center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack.

In a small bowl, combine powdered sugar and milk; stirring until smooth. Drizzle over cooled cake.