Almond Brickle Coffee Cake

The mouth-watering, award-winning aroma, flavor and texture of Almond Brickle Coffee Cake.

• Ready In: 1 hr 5 mins
• Yields: 1 cake

Ingredients

• 3⁄4 cup sugar
• 1⁄2 cup  softened butter
• 2  eggs

• Coffee Cake Ingredients

• 2  teaspoons  almond extract
• 1 1⁄2 cups all-purpose flour
• 3⁄4 cup sour cream
• 3⁄4 teaspoon baking powder
• 3⁄4 teaspoon baking soda
• 1⁄8 teaspoon salt

• Streusel Ingredients

• 1⁄4 cup  chopped  dried apricot
• 1⁄4 cup  sliced almonds
• 1⁄4 cup  toffee pieces

• Glaze Ingredients

• 1⁄3 cup powdered sugar
• 1⁄4 teaspoon  almond extract
• 1 -2  teaspoon milk

Directions

1. Heat oven to 350 degrees. Grease and flour round cake pan. Set aside.
2. Combine sugar, butter, eggs and almond extract in a large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add all remaining coffee cake ingredients. Continue beating, scraping bowl often, until well mixed.
3. Spread 1/2 of batter into prepared pan; sprinkle apricots over batter. Sprinkle 2 tablespoons almonds and 2 tablespoons toffee bits over apricots. Spread remaining batter over streusel filling; sprinkle with remaining almonds and toffee bits. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
4. Stir together all glaze ingredients in small bowl. Drizzle over cooled cake.