Everyday coffee cake

8 servings
15 min
35 min


Number of serving: 8

1/2 cup butter, softened

1 cup sugar

2 large egg

1-1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sour cream

1/2 teaspoon vanilla extract

1tsp. almond extract

1/2 cup sliced almonds

1/4 cup packed brown sugar

1 tablespoon sugar

1/2 teaspoon ground cinnamon


  • Directions:

    1. Beat butter with electric mixer until creamy; gradually add 1 cup sugar, beating well. Add eggs, beating until blended.
    2. Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in vanilla and almond extracts.
    3. Combine almonds and remaining 3 ingredients. Pour half of batter into a greased and floured 8x8 or 9x9 square pan; sprinkle with half of almond mixture. Pour remaining batter into pan; top with remaining almond mixture.
    4. Bake at 350 degrees for 35 to 45 minutes or until wooden pick inserted in center comes out clean. (cover with aluminum foil during last 15 minutes of baking to prevent excessive browning, if necessary.) Cool in pan on a wire rack. Cut into squares, sprinkle powder sugar.


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