Recipe: Almond Dream Coffeecake with Almond-Coconut Filling and Creamy Almond Glaze

ALMOND DREAM COFFEECAKE

FOR THE CAKE:
1 cup sugar
1/2 cup butter, softened
2 eggs
2 cups all-purpose flour
1 cup sour cream
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon almond extract

FOR THE FILLING:
1/4 cup sliced almonds
1/4 cup flaked coconut
1/4 cup sugar
1/2 teaspoon ground cinnamon

FOR THE GLAZE:
1/2 cup powdered sugar
1/2 cup sour cream
1/4 teaspoon almond extract
Sliced almonds (for garnish, if desired)

Heat oven to 350 degrees F. Grease and flour 12-cup Bundt pan or 10-inch tube pan.

TO PREPARE THE CAKE:
Combine 1 cup sugar, butter and eggs in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).

Reduce speed to low; add all remaining coffee cake ingredients. Continue beating, scraping bowl often, until well mixed (2 to 3 minutes). (Mixture will be thick.)

TO PREPARE THE FILLING:
Combine all filling ingredients in small bowl. Spoon half of batter into prepared pan; sprinkle with filling. Spoon remaining batter into pan over filling.

Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely.

TO GLAZE THE CAKE:
Invert cooled cake onto serving plate. Stir together all glaze ingredients in small bowl; drizzle over cooled coffee cake. Garnish with sliced almonds, if desired.

TO MAKE AHEAD:
Coffee cake can be baked a day ahead. Cool completely; cover. Just before serving, drizzle with glaze; garnish with almonds.

Makes 1 (12-inch) Bundt or tube cake
Adapted from source: Land O Lakes Butter