1 cup sugar
1/2 cup butter, softened
2 eggs
2 cups all-purpose flour
1 cup sour cream
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon almond extract
1/4 cup sliced almonds, plus extra
for garnish if desired
1/4 cup flaked coconut
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup powdered sugar
1/2 cup sour cream
1/4 teaspoon almond extract
Recipe Directions
1. Heat oven to 350 degrees. Grease and flour 12-cup Bundt pan or 10-inch tube pan.
2. Combine 1 cup sugar, butter and eggs in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour, 1 cup sour cream, baking powder, baking soda, salt and 1 tablespoon almond extract. Continue beating, scraping bowl often, until well mixed (2 to 3 minutes). (Mixture will be thick.)
3. Combine 1/4 cup almonds, coconut, 1/4 cup sugar and cinnamon in small bowl. Spoon half of batter into prepared pan; sprinkle with almond mixture. Spoon remaining batter into pan over almond mixture.
4. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely.
5. Invert cooled cake onto serving plate. Stir together powdered sugar, 1/2 cup sour cream and 1/4 teaspoon almond extract in small bowl; drizzle over cooled coffee cake. Garnish with remaining almonds.
6. This recipe yields 16 servings.
