Sour Cream Streusel Coffeecake

Makes 16
Prep 25 m
Bake 30 - 35 m

Ingredients

Batter:

Streusel:

Glaze:

Directions

  1. 1 of 1 Heat oven to 350 degrees F. Grease two 8-inch-round cake pans. Dust pans with flour; tap out excess.

Batter:

  1. 1 of 2 Sift together flour, baking powder, baking soda and salt into large bowl.
  2. 2 of 2 Beat butter and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating after each. Beat in vanilla and almond extract. On low speed, alternately beat in flour mixture and sour cream, in three additions, beginning and ending with flour mixture.

Streusel:

  1. 1 of 3 Stir together sugar and flour in bowl. Cut in butter with pastry blender or two knives held like scissors, until crumbly. Stir in coconut and almonds.
  2. 2 of 3 Spoon one-fourth of batter into each pan, spreading level. Sprinkle with one-fourth of streusel. Repeat with remaining batter and streusel.
  3. 3 of 3 Bake in 350 degree F oven 30 to 35 minutes, until wooden pick tests clean. Cool cakes in pans on wire racks 10 minutes. Remove cakes to racks to cool.

Glaze:

  1. 1 of 1 Stir together sugar, almond extract and milk in small bowl until smooth. Drizzle over coffeecakes. Makes 2 coffeecakes.
Nutrition Information for Sour Cream Streusel Coffeecake
Servings Per Recipe: 16
Per Serving: 15 g Fat, total, 162 mg sodium, 280 kcal cal., 4 g pro., 56 mg chol., 34 g carb.
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Printed from FamilyCircle.com 09/24/2018