Although this is a coffee cake, it is not essential to serve with that steaming hot brew. The cake, which is generously sprinkled with sugar, spice, and slivered almonds, goes equally well with any hot or cold drink and can be enjoyed by young and old alike.
Cakes & Pastries #51 Card #24
Sour Cream Almond Coffee Cake
For the cake
- 1/2 cup butter
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
For the topping
- 3/4 cup brown sugar packed
- 3/4 cup almonds sliced
- 4 tablespoons all-purpose flour
- 1/4 teaspooon cinnamon
- 4 tablespoons butter
Make the cake
Cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in flavoring.
Sift together flour, baking powder, and baking soda. Add dry ingredients alternately to butter mixture with sour cream.
Spread half the batter into a buttered 7 1/4-by11 1/4-inch pan. Sprinkle with half the topping. Cover with the rest of the batter. Sprinkle with remaining topping.
Bake at 350 for 30 to 35 minutes until golden brown or until a tester inserted in the center comes out clean.
Make the topping
In a bowl, mix together brown sugar, almonds, flour, and cinnamon. Add butter and mix until well combined.
- You can substitute almond extract for the vanilla.
- You can also bake this cake in two 4-by-7 1/2-inch buttered baking pans. Decrease baking time to 25 minutes.
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