Almonds complement this moist and rich sour cream coffee cake.
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Coffee Cake
1 cup sugar
12 cup Land O Lakes® Butter, softened
2 cups all-purpose flour
1 cup sour cream
2 teaspoons baking powder
12 teaspoon baking soda
12 teaspoon salt
1 tablespoon almond extract
Filling
14 cup sliced almonds
14 cup sweetened flaked coconut
14 cup sugar
12 teaspoon ground cinnamon
Glaze
12 cup powdered sugar
12 cup sour cream
14 teaspoon almond extract
Garnish
Sliced almonds, if desired
STEP 1
Heat oven to 350°F. Grease and flour 12-cup Bundt® pan or 10-inch angel food cake (tube) pan.
STEP 2
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.)
STEP 3
Combine all filling ingredients in another bowl. Spoon half of batter into prepared pan; sprinkle with filling. Spoon remaining batter over filling.
STEP 4
Bake 35-45 minutes or until toothpick inserted in center comes out clean. Cool completely.
STEP 5
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.
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