Enjoy the taste of almond in this coffee cake topped with berries - perfect for a wonderful breakfast
Almond Coffee Cake
- Prep Time 15 min
- Total 2 hr 0 min
- Servings 9
- Ingredients 11
Ingredients
- 3/4 cup butter or margarine, softened
- 1 cup granulated sugar
- 4 oz almond paste (1/3 cup)
- 1/2 teaspoon almond extract
- 2 eggs
- 1 1/2 cups Gold Medal™ all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup sliced almonds
- Powdered sugar, if desired
- Fresh berries, if desired
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
-
Step2In large bowl, beat butter, granulated sugar and almond paste with electric mixer on medium speed until light and fluffy. Beat in almond extract and eggs until well blended. On low speed, beat in flour, baking powder and salt just until blended. Spread batter in pan; sprinkle with almonds.
-
Step3Bake 45 minutes or until tooth-pick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift cake out of pan; cut into squares. Sprinkle with powdered sugar. Garnish with berries.
Nutrition
403
Calories
23g
Total Fat
6g
Protein
46g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 403
- Total Fat
- 23g
- 0%
- Saturated Fat
- 11g
- 0%
- Sodium
- 210mg
- 0%
- Total Carbohydrate
- 46g
- 0%
- Dietary Fiber
- 2g
- 0%
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 2 Other Carbohydrate; 4 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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