Heat oven to 350f degrees. Grease and flour 9 in round cake pan; set aside.
Combine sugar, butter, eggs, almond extract and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, sour cream, baking powder and soda, and salt mix well.
Spread half of batter into prepared pan; sprinkle 2 Tbsp almonds and 2 Tbsp toffee bits over batter. Spread remaining batter over streusel filling; sprinkle with remaining almonds and toffee bits. bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely
Stir together powdered sugar almond extract and milk in small bowl. Drizzle over cooled coffee cake.
Originally Submitted
11/28/2011
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