Almond Brickle Coffee Cake

Yield: 8 servings

Ingredients

Coffee Cake

• 3/4 cup granulated 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

Instructions

1. Heat oven to 350 degrees F. Grease and flour a 9-inch round cake pan; set aside.
2. Combine sugar, butter, eggs, and almond and vanilla extracts in a large bowl. Beat at medium speed, scraping bowl often, until creamy.
3. Add all remaining coffee cake ingredients; mix well.
4. Spread half of batter into prepared pan; sprinkle 2 tablespoons almonds and 2 tablespoons toffee bits over batter.
5. Spread remaining batter over streusel filling; sprinkle with remaining almonds and toffee bits.
6. Bake for 30 to 40 minutes or until a wooden pick inserted in center comes out clean.
7. Cool for 10 minutes; remove from pan. Cool completely.
8. Stir together all glaze ingredients in small bowl. Drizzle over cooled coffee cake.