Almond Coffee Cake w/ Amaretto Glaze |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is nice almond-spiked coffee cake that gets better the longer it sits. Make at least one day before serving. Ingredients:
4 ounces almond paste (i use marzipan) |
1 cup sugar |
1/2 cup unsalted butter |
1 teaspoon vanilla extract |
3 eggs |
3/4 cup low-fat milk |
3 cups flour |
1/2 teaspoon salt |
2 1/2 teaspoons baking powder |
1 tablespoon cornstarch |
1/4 cup sliced toasted almond |
confectioners' sugar (optional) |
1/4 cup water |
1/4 cup granulated sugar |
1/4 cup amaretto (see note) |
Directions:
1. Preheat oven to 350-degrees.
2. Generously grease and flour a tube pan.
3. You can also use a 9X5-inch loaf pan, a 9-inch springform pan, bundt or kugelhupf cake mold.
4. Cake: In a bowl, cream the almond paste with sugar and butter.
5. As the almond paste breaks up, add the vanilla, eggs and milk.
6. Blend well and fold in the flour, salt, baking powder and cornstarch to make a thick but fluffy batter.
7. If serving cake bottom side up, sprinkle the almonds into the bottom of the pan here.
8. Spoon the batter into the prepared pan.
9. Sprinkle the almonds on top, otherwise.
10. Bake 50-55 minutes.
11. The cake should be evenly golden brown and slightly cracked.
12. When completely cool, dust with the confectioners' sugar, if using.
13. Or, alternatively, poke holes into the top of the cake and drizzle on the Amaretto glaze.
14. (I used the glaze, and then dusted confectioners' sugar on top.).
15. Glaze: Stir together the water and sugar in a small saucepan.
16. Set on low heat to dissolve the sugar.
17. Stir in the liqueur, heat for 2-3 minutes more.
18. Cool slightly.
19. NOTE: You can replace the liqueur with an additional 1/4 cup water combined with 1/2 teaspoon almond extract.
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