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
- 1 cup chopped dried apricots
- 4 tablespoons slivered almonds, toasted (divided)
- 4 tablespoons toffee bits (divided)
- ½ cup powdered sugar
- 2-3 tablespoons milk
- 2-3 tablespoons apricot juice (optional)
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How to Make Almond Brickle Coffee Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 3 large eggs one at a time, then stir in 1 teaspoon almond extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream, beating until just combined. Do not overmix.
- Pour half of the batter into the prepared pan. Evenly distribute 1 cup chopped dried apricots over the batter.
- Sprinkle 2 tablespoons toasted slivered almonds and 2 tablespoons toffee bits over the apricots.
- Pour the remaining batter over the filling and sprinkle with the remaining almonds and toffee bits.
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- 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.
- Drizzle the glaze over the cooled coffee cake.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
102g
Fat
51g
Carbs
14g
