Almonds complement this moist and rich sour cream coffee cake.
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1 cup sugar
1/2 cup Land O Lakes® Butter softened
2 large Land O Lakes® Eggs
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 bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining coffee cake ingredients; beat at low speed, scraping bowl often, until well mixed. (Mixture will be thick.)
Combine all filling ingredients in another bowl. Spoon half of batter into prepared pan; sprinkle with filling. Spoon remaining batter over filling.
Bake 35-45 minutes or until toothpick inserted in center comes out clean. Cool completely.
Invert cooled cake onto serving plate. Stir together all glaze ingredients in 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.
Explore reviews fromour online community
I have been making this recipe for quite a few years now, went to use it and couldn't find it!! Thanks goodness you still have it up on your site just using some different ingredients but still the same basic recipe. The one I have been using uses almonds, cinnamon and sugar, and toffee bits..Yummy!!!!
I made this for my in-laws who came to visit, it was easy to make, very delicious. Very moist, really liked the glaze made with sourcream
The classic Bundt® cake is fancy enough to show off to guests and easy enough to make -for any occasion. We love it because it’s almost endlessly versatile and barely needs any adornment at all.