Ingredients for White Chocolate And Almond Coffee Cake
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup (2 sticks) softened unsalted butter
- 1 teaspoon almond extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 cups all-purpose flour
- 1 cup sour cream
- White Chocolate
- ½ cup packed light brown sugar
- 2 cups white chocolate chips
- ½ cup sliced almonds
- powdered sugar, for dusting
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How to Make White Chocolate And Almond Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon almond extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream, beating until just combined. Do not overmix.
- Stir in 1 ½ cups chopped white chocolate chips.
- Prepare the filling: In a medium bowl, combine ½ cup packed light brown sugar, ½ cup white chocolate chips, and ½ cup sliced almonds.
- Pour half of the batter into the prepared bundt pan. Spread the filling evenly over the batter.
- Top with the remaining batter.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, sift powdered sugar over the top for an elegant touch.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
164g
Fat
80g
Carbs
20g
