Sour Cream Almond Coffee Cake

Recipe makes two loaves.

Crumb Topping:
1/2 cup flour
1/4 cup sugar
1/4 cup cold butter or marg., cut in small pieces
1/2 tsp almond extract
1/2 cup sliced almonds

Cake:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 cup butter or marg., room temp
1 cup sugar
2 large eggs
1 cup sour cream
1 tsp vanilla extract
1 tsp almond extract

Preheat oven to 325 degrees. Lightly grease two 8 1/2 x 4 1/2 glass loaf pans. To make topping: Mix flour and sugar in medium sized bowl. Add butter and almond extract. Cut butter in with pastry blender until mixture resembles coarse crumbs. Stir in almonds. To make cake: Mix flour, baking powder and baking soda. Beat butter and sugar in large bowl until light and fluffy. Add eggs, sour cream and the extracts. Beat until well blended. With mixer on low speed, gradually beat in flour mixture until blended. Spread evenly in prepared pans, then sprinkle with topping. Bake 45-50 min until lightly browned and toothpick insered near center comes out clean. Cool completely in pans on wire rack.

Sour Cream Almond Coffee Cake, 5.0 out of 5 based on 2 ratings

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