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Almond Brickle Coffee Cake

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“This is a family favourite coffee cake, I am always asked to bring it for Chrismas breakfast or family brunches. I also make it every year for a charity Bake Sale, it is easy, sells quickly and has been requested by people that have previously purchased it. The apricot and toffee bits combine to make a moist coffee cake that looks as good as it tastes.”
READY IN:
50mins
SERVES:
8
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • Coffee Cake
  • 34 cup sugar
  • 12 cup butter, softened
  • 2 eggs
  • 2 teaspoons almond extract
  • 1 12 cups flour
  • 34 cup sour cream
  • 34 teaspoon baking powder
  • 34 teaspoon baking soda
  • 18 teaspoon salt
  • Streusel Ingredients
  • 14 cup chopped dried apricot
  • 14 cup sliced almonds, toasted
  • 14 cup toffee pieces
  • Glaze Ingredients
  • 14 cup icing sugar
  • 14 teaspoon almond extract
  • 1 -2 teaspoon milk

Directions

  1. Preheat oven to 350 degrees. Grease and flour 9-inch round cake pan.
  2. Combine sugar, butter, eggs and almond extract in large bowl. Beat at medium speed until well mixed.
  3. Add flour, sour cream, baking powder & soda and salt. Continue beating until well mixed.
  4. Spread half the batter into prepared pan and sprinkle all the chopped apricots over batter.
  5. Sprinkle 2 tablespoons toasted almonds and 2 tablespoons toffee bits over apricots.
  6. Spread remaining batter over filling then sprinkle with remaining almonds and toffee bits.
  7. Bake for 30 to 40 minutes. Cool 10 minutes then remove from pan and cool completely.
  8. Stir together glaze ingredients in small bowl. Drizzle over cooled coffee cake.

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