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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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ALMOND LEMON COFFEECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wilson Estate in Dallas, Texas in 1982. Ingredients:
1 cup brown sugar firmly packed |
1 cup almonds sliced |
1/4 cup flour |
3 tablespoon butter melted |
1 teaspoon lemon zest grated |
1/2 cup butter softened |
1/2 cup sugar |
3 large eggs |
1 teaspoon lemon zest grated |
1/2 teaspoon vanilla extract |
2 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
2/3 cup lemon juice |
1/2 cup powdered sugar |
2-1/2 teaspoons lemon juice |
Directions:
1. Preheat oven to 350.
2. Grease a tube pan.
3. In medium bowl mix together brown sugar, nuts and flour then stir in butter and zest.
4. Using an electric mixer set on medium speed beat together butter and sugar until fluffy.
5. Add eggs 1 at a time beating well after each addition then beat in zest and vanilla.
6. In large bowl mix together flour, baking powder and baking soda.
7. Reduce mixer speed to low.
8. Beat flour mixture and lemon juice into egg mixture beginning and ending with flour.
9. Spoon half the batter into prepared pan then sprinkle with half of the streusel.
10. Top with remaining batter and streusel then bake 35 minutes.
11. Transfer pan to a wire rack to cool completely.
12. Stir together confectioners' sugar and lemon juice until smooth.
13. Turn cake out onto a serving plate placing it right side up then drizzle with glaze.
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