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.
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.