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Recipe Summary

prep:
25 mins
bake:
30 mins to 35 mins at 350°
Servings:
16
Yield:
2 coffeecakes
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Ingredients

Batter:
Streusel:
Glaze:

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. Grease two 8-inch-round cake pans. Dust pans with flour; tap out excess.

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Batter:
  • Sift together flour, baking powder, baking soda and salt into large bowl.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Beat butter and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating after each. Beat in vanilla and almond extract. On low speed, alternately beat in flour mixture and sour cream, in three additions, beginning and ending with flour mixture.

Streusel:
  • Stir together sugar and flour in bowl. Cut in butter with pastry blender or two knives held like scissors, until crumbly. Stir in coconut and almonds.

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Instructions Checklist
  • Spoon one-fourth of batter into each pan, spreading level. Sprinkle with one-fourth of streusel. Repeat with remaining batter and streusel.

Instructions Checklist
  • Bake in 350 degree F oven 30 to 35 minutes, until wooden pick tests clean. Cool cakes in pans on wire racks 10 minutes. Remove cakes to racks to cool.

Instructions Checklist
Instructions Checklist
Glaze:
  • Stir together sugar, almond extract and milk in small bowl until smooth. Drizzle over coffeecakes. Makes 2 coffeecakes.

Nutrition Facts

280 calories; total fat 15g; cholesterol 56mg; sodium 162mg; carbohydrates 34g; protein 4g.

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