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Tosca Coffee Cake

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“This is absolutely my favorite coffeecake recipe. It's so pretty and, even better, tastes wonderful! Next time I make it, I'll post a picture.”
1hr 15mins

Ingredients Nutrition

  • Cake
  • 1 cup flour
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1 cup granulated sugar
  • 12 cup milk
  • 4 tablespoons lightly-salted butter, melted
  • 12 teaspoon almond flavoring (optional)
  • Almond Glaze
  • 12 cup butter
  • 12 cup sugar
  • 2 tablespoons flour
  • 12 teaspoon almond flavoring (optional)
  • 1 cup blanched slivered almond
  • 2 tablespoons milk
  • Decorations
  • 18 whole unblanched almonds, about
  • 12 maraschino cherries, halved, about


  1. Grease 9" round layer cake pan& line bottom with wax paper.
  2. Mix flour& baking powder.
  3. In large mixing bowl, beat eggs at high speed until frothy.
  4. Add sugar& beat 3-4 minutes longer, until thick& pale.
  5. At low speed, add flour 1/3 at a time, alternating with milk 1/4 C at a time.
  6. Add melted butter.
  7. Scrape batter into prepared pan& bake about 30 minutes at 375 degrees.
  8. Remove from oven& place pan on wire rack to cool 5 minutes while preparing Almond Glaze.
  9. Run knife around edge to loosen; turn cake out onto rack& peel off wax paper; invert cake again onto baking sheet.
  10. Spread top with Almond Glaze& decorate with whole almonds and maraschino cherries.
  11. Broil 1 to 2 minutes until golden.
  12. Eat warm or for best flavor, cool, wrap& store until next day.
  13. Almond Glaze directions: Melt butter.
  14. Stir in sugar& flour; then add milk.
  15. Bring to boil, stirring constantly.
  16. Boil 30 seconds.
  17. Remove from heat; gently stir in almonds.

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