Almond Brickle Coffee Cake recipe

Coffee Cake
3/4 cup sugar
1/2 cup unsalted butter, softened
2 eggs
1 teaspoon almond extract
1 teaspoon vanilla 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
1/4 cup sliced almonds, toasted, divided
1/4 cup almond toffee bits, divided

Glaze
1/4 cup confectioners' sugar
1/4 teaspoon almond extract
1 to 2 teaspoons milk

Heat oven to 350 degrees F. Grease and flour a 9-inch round cake pan; set aside.

Combine sugar, butter, eggs, and almond and vanilla extracts in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining coffee cake ingredients; mix well.

Spread half of batter into prepared pan; sprinkle 2 tablespoons almonds and 2 tablespoons toffee bits over batter. Spread remaining batter over streusel filling; sprinkle with remaining almonds and toffee bits.

Bake for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes; remove from pan. Cool completely.

Stir together all glaze ingredients in small bowl. Drizzle over cooled coffee cake.

8 servings.