Ingredients for Almond Dream Coffeecake
- 1 cup granulated sugar
- 1 cup (2 sticks) softened butter
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 cup nonfat sour cream
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons almond extract
- 1/2 cup chopped almonds
- not specified in recipe
- 1 teaspoon ground cinnamon
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup almond flour
- 1/4 cup brown sugar
- 2-4 tablespoons milk
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How to Make Almond Dream Coffeecake
- Grease a 12-cup bundt pan or a 9x13 inch baking dish.
- In a large bowl, cream together 1 cup (2 sticks) softened butter, 1 cup granulated sugar, 2 large eggs (or 2 flax eggs), and 1 teaspoon almond extract.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 cup almond flour.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup nonfat sour cream, beginning and ending with the dry ingredients. Beat at medium speed, scraping down the sides of the bowl frequently, until the batter is light and fluffy. The batter may be thick.
- In a small bowl, combine 1/2 cup chopped almonds, 1/4 cup brown sugar, and 1 teaspoon ground cinnamon for the filling.
- Pour half of the batter into the prepared pan.
- Sprinkle the almond filling evenly over the batter.
- Pour the remaining batter over the filling.
- Bake at 350°F (175°C) for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the coffeecake cool completely in the pan before inverting it onto a serving plate.
- For the glaze: Whisk together 1 cup powdered sugar, 2-4 tablespoons milk (or almond milk), and 1 teaspoon almond extract until smooth and desired consistency is reached.
- Drizzle the glaze over the cooled coffeecake.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
85g
Fat
24g
Carbs
11g
