Shelly's Recipe

ALMOND BRICKLE COFFEE CAKE

Category: Coffee Cake

Coffee Cake
3/4 cup sugar
1/2 cup butter, softened
2 eggs
2 tsp almond extract
1 1/2 cups flour
3/4 cup sour cream
3/4 tsp baking powder and baking soda
1/8 tsp salt

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

Glaze
1/4 cup powdered sugar
1/4 tsp almond extract
1 to 2 tsp milk

Heat oven to 350. Grease and flour 9 inch round cake pan. Set aside. Combine sugar, butter, eggs, almond extract and vanilla in large 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 tbsp almonds and 2 tbsp toffee bits over apricots. Spread remaining batter over streusel filling; sprinkle with remaining almonds and toffee bits.

Bake for 30 to 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.