Almond Brickle Coffee Cake

3/4 cup sugar
1/2 cup butter, softened
2 eggs
2 teaspoons almond 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 chopped dried apricots
1/4 cup sliced almonds, toasted
1/4 cup almond toffee bits

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 9-inch round cake pan. Set aside.

Combine sugar, butter, eggs, almond extract and vanilla extract in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add all remaining coffee cake ingredients. Continue beating, scraping bowl often, until well mixed.

Spread half of batter into prepared pan; sprinkle apricots over batter. Sprinkle 2 tablespoons almonds and 2 tablespoons toffee bits over apricots. Spread remaining batter over streusel filling; sprinkle with remaining almonds and toffee bits. Bake for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

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

Yield: 8 servings

Nutrition Facts (1 serving): Calories: 410; Fat: 22 g; Cholesterol: 100 mg; Sodium: 350 mg; Carbohydrates: 47 g; Dietary Fiber: 1 g; Protein: 6 g