1 cup sugar
2 cups all-purpose flour
1 cup sour cream
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon almond extract
1/4 cup sliced almonds
1/4 cup sweetened flaked coconut
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup powdered sugar
1/2 cup sour cream
1/4 teaspoon almond extract
Sliced almonds, if desired
Heat oven to 350°F. Grease and flour 12-cup Bundt® pan or 10-inch angel food cake (tube) pan.
Combine 1 cup sugar, butter and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining coffee cake ingredients. Continue beating, scraping bowl often, until well mixed. (Mixture will be thick.)
Combine all filling ingredients in small bowl. Spoon half of batter into prepared pan; sprinkle with filling. Spoon remaining batter over filling.
Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely.
Invert cooled cake onto serving plate. Stir together all glaze ingredients in small bowl; drizzle over cooled coffee cake. Garnish with sliced almonds, if desired.
Coffee cake can be baked a day ahead. Cool completely; cover. Just before serving, drizzle with glaze; garnish with almonds.