Almond Brickle Coffee Cake Recipe

This irresistible Almond Brickle Coffee Cake is a family favorite, perfect for Christmas breakfast, brunches, or holiday bake sales! The moist cake is bursting with the delicious combination of sweet apricots and crunchy toffee bits, topped with toasted almonds and a luscious glaze. This easy-to-make recipe is a guaranteed crowd-pleaser – get ready for rave reviews!

Prep Time 20 mins
Cook Time 50 mins
Calories 364 kcal
Protein 10g
Rating 5.0 (1 Reviews)
Almond Brickle Coffee Cake

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Almond Brickle Coffee Cake

  • 1 ¾ cups granulated sugar
  • 1 cup (2 sticks) softened butter
  • 3 large eggs
  • 1 teaspoon almond extract
  • 2 ½ cups all-purpose flour
  • 1 cup sour cream
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Dried Apricot
  • Sliced Almonds
  • Toffee Pieces
  • Icing Sugar
  • Milk

How to Make Almond Brickle Coffee Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan.
  3. In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
  4. Beat in 3 large eggs one at a time, then stir in 1 teaspoon almond extract.
  5. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream, beating until just combined. Do not overmix.
  7. Pour half of the batter into the prepared pan. Evenly distribute 1 cup chopped dried apricots over the batter.
  8. Sprinkle 2 tablespoons toasted slivered almonds and 2 tablespoons toffee bits over the apricots.
  9. Pour the remaining batter over the filling and sprinkle with the remaining almonds and toffee bits.
  10. Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  12. While the cake cools, whisk together ½ cup powdered sugar with 2-3 tablespoons milk or apricot juice until smooth. Add more milk if needed to reach desired consistency.
  13. Drizzle the glaze over the cooled coffee cake.

Chef's Tip for Extra Flavor

Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

102g

Fat

51g

Carbs

14g

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