Chocolate Almond Coffeecake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or margarine, softened
3/4 cup packed brown sugar
1/4 cup honey
1 teaspoon almond extract
3 large eggs
1/2 cup milk
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided use
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup butter or margarine
3/4 cup sliced almonds
1 tablespoon butter or margarine
1 tablespoon milk
Recipe Directions
1. PREHEAT oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. COMBINE flour, baking powder, baking soda and salt in small bowl. Beat butter, sugar, honey and almond extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in 1 cup morsels. Divide batter into prepared cake pans.
3. COMBINE brown sugar and in medium bowl. Cut in butter or margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in sliced almonds and 1/2 cup morsels. Sprinkle over batter.
4. BAKE for 20 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes.
5. MELT remaining 1/2 cup morsels, butter or margarine and milk in small, heavy-duty saucepan over low heat, stirring until smooth. Drizzle over coffeecake.
Makes 16 servings.