Almond Brickle Coffee Cake

Name: Almond Brickle Coffee Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 cake, 8 serving(s)
Ingredients: 177.44 ml sugar; 118.29 ml butter, softened; 2 eggs; 9.85 ml almond extract; 354.88 ml flour; 177.44 ml sour cream; 3.69 ml baking powder; 3.69 ml baking soda; 0.61 ml salt; 59.14 ml chopped dried apricot; 59.14 ml sliced almonds, toasted; 59.14 ml toffee pieces; 59.14 ml icing sugar; 1.23 ml almond extract; 4.92-9.85 ml milk

Submitted by Kaytie Did

"This is a family favourite coffee cake, I am always asked to bring it for Chrismas breakfast or family brunches. I also make it every year for a charity Bake Sale, it is easy, sells quickly and has been requested by people that have previously purchased it. The apricot and toffee bits combine to make a moist coffee cake that looks as good as it tastes."

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Ready In:: 50mins
Ingredients:: 15
Yields:: 1 cake
Serves:: 8

ingredients

Coffee Cake
177.44 ml sugar
118.29 ml butter, softened
2 eggs
9.85 ml almond extract
354.88 ml flour
177.44 ml sour cream
3.69 ml baking powder
3.69 ml baking soda
0.61 ml salt
Streusel Ingredients
59.14 ml chopped dried apricot
59.14 ml sliced almonds, toasted
59.14 ml toffee pieces
Glaze Ingredients
59.14 ml icing sugar
1.23 ml almond extract
4.92-9.85 ml milk

directions

Preheat oven to 350 degrees. Grease and flour 9-inch round cake pan.
Combine sugar, butter, eggs and almond extract in large bowl. Beat at medium speed until well mixed.
Add flour, sour cream, baking powder & soda and salt. Continue beating until well mixed.
Spread half the batter into prepared pan and sprinkle all the chopped apricots over batter.
Sprinkle 2 tablespoons toasted almonds and 2 tablespoons toffee bits over apricots.
Spread remaining batter over filling then sprinkle with remaining almonds and toffee bits.
Bake for 30 to 40 minutes. Cool 10 minutes then remove from pan and cool completely.
Stir together glaze ingredients in small bowl. Drizzle over cooled coffee cake.