Total Time
1hr 15mins
Prep 40 mins
Cook 35 mins

This is absolutely my favorite coffeecake recipe. It's so pretty and, even better, tastes wonderful! Next time I make it, I'll post a picture.

Ingredients Nutrition

  • Cake

  • 1 cup flour
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1 cup granulated sugar
  • 12 cup milk
  • 4 tablespoons lightly-salted butter, melted
  • 12 teaspoon almond flavoring (optional)
  • Almond Glaze

  • 12 cup butter
  • 12 cup sugar
  • 2 tablespoons flour
  • 12 teaspoon almond flavoring (optional)
  • 1 cup blanched slivered almond
  • 2 tablespoons milk
  • Decorations

  • 18 whole unblanched almonds, about
  • 12 maraschino cherries, halved, about

Directions

  1. Grease 9" round layer cake pan& line bottom with wax paper.
  2. Mix flour& baking powder.
  3. In large mixing bowl, beat eggs at high speed until frothy.
  4. Add sugar& beat 3-4 minutes longer, until thick& pale.
  5. At low speed, add flour 1/3 at a time, alternating with milk 1/4 C at a time.
  6. Add melted butter.
  7. Scrape batter into prepared pan& bake about 30 minutes at 375 degrees.
  8. Remove from oven& place pan on wire rack to cool 5 minutes while preparing Almond Glaze.
  9. Run knife around edge to loosen; turn cake out onto rack& peel off wax paper; invert cake again onto baking sheet.
  10. Spread top with Almond Glaze& decorate with whole almonds and maraschino cherries.
  11. Broil 1 to 2 minutes until golden.
  12. Eat warm or for best flavor, cool, wrap& store until next day.
  13. Almond Glaze directions: Melt butter.
  14. Stir in sugar& flour; then add milk.
  15. Bring to boil, stirring constantly.
  16. Boil 30 seconds.
  17. Remove from heat; gently stir in almonds.
Most Helpful

Excellent coffee cake! Looked so good we could hardly wait for dessert. Yes it does taste as good as it looks. Used the almond flavoring which complimented the almond topping. This one is going to my next bake and take and expect the plate to come home empty. Thank you Claudia Dawn.

Gerry February 12, 2008

this was delicious! the cake was moist and sliced really well, and we loved the burnst sugar almond topping. i added 1/2 tsp of almond extract to the cake batter, otherwise followed your excellent directions. this is a keeper. thanks.

chia September 08, 2004