A rich and moist coffee cake with a delicious almond filling. It's a treat any time of the year.
INGREDIENTS
Filling 1 - 7oz box Odense Almond Paste, grated 1/2 cup plus 2 tablespoons sliced almonds 1/4 cup brown sugar 2 teaspoons cinnamon Cake 1 cup sugar 1 stick (8 tablespoons) butter 2 eggs 1 teaspoon vanilla or almond extract 2 cups flour 1 teaspoon each, baking powder and baking soda 1/2 teaspoon salt 1 cup sour cream
TOOLS & EQUIPMENT
1 10-12 cup bundt pan
DIRECTIONS
Preheat oven to 350°F. Grease and flour 10-12 cup bundt pan. Sprinkle 2 tablespoons almonds into bundt pan and set aside.
Mix grated Almond Paste, 1/2 cup of almonds, brown sugar and cinnamon together. Set aside.
In mixing bowl combine sugar and butter. Beat on high speed for 2 minutes. Add eggs and extract. Beat until batter is light and fluffy, about 3 minutes.
Sift flour with baking powder, baking soda and salt. Add flour mixture and sour cream to egg mixture. Beat until combined.
Spoon 1/3 of batter into bundt pan. Sprinkle 1/2 of filling on top. Spoon 1/3 of batter on filling. Top with remaining filling. Cover filling with remaining batter.
Bake 45 to 50 minutes or until toothpick inserted near middle of cake comes out clean. Cool in pan on wire rack for 15 minutes. Unmold carefully onto wire rack and cool completely. Garnish with powdered sugar or almond icing.
