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