Almond Brickle Coffee Cake

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Coffee Cake

  • 3/4 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sour cream
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt


  • 1/4 cup sliced almonds, toasted, divided
  • 1/4 cup almond toffee bits, divided


  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon almond extract
  • 1 to 2 teaspoons milk


  1. Heat oven to 350 degrees F. Grease and flour a 9-inch round cake pan; set aside.
  2. Combine sugar, butter, eggs, and almond and vanilla extracts in a large bowl. Beat at medium speed, scraping bowl often, until creamy.
  3. Add all remaining coffee cake ingredients; mix well.
  4. Spread half of batter into prepared pan; sprinkle 2 tablespoons almonds and 2 tablespoons toffee bits over batter.
  5. Spread remaining batter over streusel filling; sprinkle with remaining almonds and toffee bits.
  6. Bake for 30 to 40 minutes or until a wooden pick inserted in center comes out clean.
  7. Cool for 10 minutes; remove from pan. Cool completely.
  8. Stir together all glaze ingredients in small bowl. Drizzle over cooled coffee cake.

Yield: 8 servings

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