Almond Brickle Coffee Cake Recipes

ALMOND BRICKLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 9-inch round cake pan.
• Combine sugar, butter, eggs and almond extract in large bowl. Beat at medium speed until well mixed.
• Add flour, sour cream, baking powder & soda and salt. Continue beating until well mixed.
• Spread half the batter into prepared pan and sprinkle all the chopped apricots over batter.
• Sprinkle 2 tablespoons toasted almonds and 2 tablespoons toffee bits over apricots.
• Spread remaining batter over filling then sprinkle with remaining almonds and toffee bits.
• Bake for 30 to 40 minutes. Cool 10 minutes then remove from pan and cool completely.
• Stir together glaze ingredients in small bowl. Drizzle over cooled coffee cake.

ALMOND COFFEE CAKE

Steps:

• Heat oven to 350°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter, granulated sugar and almond paste with electric mixer on medium speed until light and fluffy. Beat in almond extract and eggs until well blended. On low speed, beat in flour, baking powder and salt just until blended. Spread batter in pan; sprinkle with almonds.
• Bake 45 minutes or until tooth-pick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift cake out of pan; cut into squares. Sprinkle with powdered sugar. Garnish with berries.

ALMOND DANISH COFFEE CAKE

Steps:

• In a small bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes and set aside. In a large bowl, combine the flour, salt and remaining sugar; cut in butter until mixture resembles coarse crumbs. Add egg and cream to yeast mixture. Add to flour mixture; stir to form a stiff dough. Divide in half; cover and refrigerate for 3 hours. , In a small bowl, beat the almond paste, brown sugar and butter until smooth. On a lightly floured surface, roll each portion of dough into a 15x6-in. rectangle. Spread filling down center third of dough to within 1/2 in of edges. Beat egg and water; brush over edges of dough. , Fold sides over filling; seal seam and edges. Place seam side down on greased baking sheets. Cut five to six small slits in top. Cover and let rise in a warm place for 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Cool completely. , For glaze, combine confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over coffee cakes. Sprinkle with almonds.