Almond Coffee Cake Recipes

Marjorie's Almond Brickle Coffee Cake

Apricot and toffee bits combine to give this moist coffee cake a winning touch.

20 min. prep time
8 servings
959 Ratings


Coffee Cake

3/4 cup sugar
1/2 cup Land O Lakes® Butter, softened
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


1/4 cup chopped dried apricots
1/4 cup sliced almonds
1/4 cup almond toffee bits


1/3 cup powdered sugar
1/4 teaspoon almond extract
1 to 2 teaspoons milk


Heat oven to 350°F. Grease and flour 9-inch round cake pan. Set aside.

Combine sugar, butter, eggs and almond extract in 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 35-40 minutes or until toothpick 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.

Nutrition Facts (1 serving)

Calories: 410

Fat: 22g

Cholesterol: 100mg

Sodium: 350mg

Carbohydrates: 47g

Dietary Fiber: 1g

Protein: 6g

Recipe #8153©2005Land O'Lakes, Inc.

Recipe Comments & Reviews

As my friend said, " I could just wallow in this cake it is so good". Left out the apricots and had to substitute yogurt for the sour cream.
I found the recipe on the inside of the LOL butter carton and have made it twice - both times to great applause by my family. Neither cake lasted longer than a day!
This cake is absolutely delicious. I substituted the streusel with cream cheese filling (cream cheese, egg yolk, sugar, almond extract) and the glaze with streusel crumbs (sugar, flour, butter, and sliced almonds). A family favorite. Definite keeper.
I made this for a family breakfast and it was a hit.
The first time I made this recipe I found from the inside of the LO Lakes butter carton - my family and I just loved it. I misplaced the empty carton and am sure glad I looked up the LOL website as i was craving to have it again. I am going to try it with the apricots today since I have them at home.. Let's see how this one turns out.- thanks LOL
I found this recipe on the inside of a pound package of butter. It did not have "apricots" as an ingredient...just toasted sliced almonds and brickle bits. Have made cake twice and it's really perfect for Sunday brunch or evening coffee.
From the Test Kitchen...
J.D. I am glad to help you. The almond brickle bits ingredient are found in the baking section in the area where you find chocolate chips and nuts. There is one variety that is chocolate covered toffee bits and then there is the variety called for in this recipe that is just the almond brickle bits. If you cannot find them you could substitute some additional nuts in the recipe.
the 12th ingredient on the left side of the land o lakes butter carton says "1/4 cup almond toffee bits". Where the heck do you get them ??? I couldn't even find them on the internet. My zip code is 43015. Any help will be appreciated. Over and out, J D
I made this coffee cake twice for football weekends. It was a huge hit each time. The dried apricots were eliminated & 1 tsp.vanilla, replaced 1 tsp. almond extract. Since I like a heavier glaze, I used 1/2 cup powdered sugar & 1/2 tsp. almond extract, with, 4 tsp. milk. It's quick, easy & delicious. Very moist & holds well for several days.
Was eaten at a Craft Class. Everyome raved about it.

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