Zutaten für Almond Dream Coffee Cake
- 1 ½ cups granulated sugar, ¼ cup brown sugar
- 1 cup (2 sticks) softened butter, 1 tablespoon melted butter
- 4 large eggs
- 2 ½ cups all-purpose flour
- 1 cup sour cream
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon almond extract
- ½ cup sliced almonds
- Flaked Coconut (not used in recipe)
- Ground Cinnamon (not used in recipe)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
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Zubereitung von Almond Dream Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan or a 10-inch tube pan.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup sour cream.
- Prepare the almond filling: In a small bowl, combine ½ cup sliced almonds, ¼ cup brown sugar, and 1 tablespoon melted butter.
- Pour half of the batter into the prepared pan.
- Evenly sprinkle the almond filling over the batter.
- Pour the remaining batter over the filling.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon almond extract until smooth. Add more milk, 1 teaspoon at a time, if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze evenly over the top.
- Garnish with additional sliced almonds.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
80g
Fat
35g
Carbs
11g
