Almond Coffee Cake w/ Amaretto Glaze

"This is nice almond-spiked coffee cake that gets better the longer it sits. Make at least one day before serving."
 
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Ready In:
1hr 20mins
Ingredients:
15
Yields:
1 coffee cake
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ingredients

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directions

  • Preheat oven to 350-degrees.
  • Generously grease and flour a tube pan.
  • You can also use a 9X5-inch loaf pan, a 9-inch springform pan, bundt or kugelhupf cake mold.
  • Cake: In a bowl, cream the almond paste with sugar and butter.
  • As the almond paste breaks up, add the vanilla, eggs and milk.
  • Blend well and fold in the flour, salt, baking powder and cornstarch to make a thick but fluffy batter.
  • If serving cake bottom side up, sprinkle the almonds into the bottom of the pan here.
  • Spoon the batter into the prepared pan.
  • Sprinkle the almonds on top, otherwise.
  • Bake 50-55 minutes.
  • The cake should be evenly golden brown and slightly cracked.
  • When completely cool, dust with the confectioners' sugar, if using.
  • Or, alternatively, poke holes into the top of the cake and drizzle on the Amaretto glaze.
  • (I used the glaze, and then dusted confectioners' sugar on top.).
  • Glaze: Stir together the water and sugar in a small saucepan.
  • Set on low heat to dissolve the sugar.
  • Stir in the liqueur, heat for 2-3 minutes more.
  • Cool slightly.
  • NOTE: You can replace the liqueur with an additional 1/4 cup water combined with 1/2 teaspoon almond extract.

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