Almond Brickle Coffee Cake is a superb coffee cake that’s great for breakfasts and brunches – or for that matter, serve it anytime of the day! The cake is filled with Heath English Toffee Bits and is flavored with both almond and vanilla flavorings. There is a streusel layer in the middle of the coffee cake and on top, as well, that consists of sliced almonds and more Heath English Toffee Bits. Then, there is an amazing powdered sugar glaze on top with almond flavoring that makes this delicious coffee cake rock! If you like almonds and English Toffee Bits this coffee cake recipe is to die for!
I am constantly looking at recipes. My youngest son thinks I should be called the “casserole queen.” However, I think my true name should be “recipe queen,” because I LOVE to pour through recipes–from cookbooks, online recipes, or from the backs of packages I purchase. Some of my best recipes have actually come from the backs of ingredients I have bought at the store. Almond Brickle Coffee Cake is no exception.
I found this delicious recipe and modified it from the back of a Land O Lakes unsalted butter package. I was in the middle of my Christmas Cookie Baking Extravaganza last year and I was getting ready to throw the butter packaging into our recycling bin. Then I realized it had a recipe inside.
I ALWAYS look at recipes on anything I purchase before discarding them. I looked at the ingredients and said to myself that this recipe might be worth a try, so I cut it out and pasted it into one of my huge 5-inch-wide 3-ring binder cookbooks! Oh, my, am I ever glad I saved this recipe!
I doubled the ingredients of Almond Brickle Coffee Cake because I needed to make a large pan of the coffee cake. Then I added a bag of Heath English Toffee Bits to the actual cake–wow, did that ever bump up the flavor. I increased the leavening ingredients and changed the amounts on the glaze.
The recipe actually calls for the almonds to be toasted, but as I was in the middle of baking four different coffee cake recipes that day, I missed that part of the instructions and just spread the almonds on plain. This coffee cake was spectacular. I just loved the rich, almond taste mixed with the English toffee bits. I will be making this recipe often in the future whenever I need a great tasting coffee cake for breakfasts, brunches, baby showers, or potlucks.
I love it when a recipe turns out great–especially when it goes beyond my expectations. Many recipes turn out quite well, but few turn out really fantastic. Almond Brickle Coffee Cake was exceptional. If you’re looking for a delicious coffee cake to make for company, holiday baking, Saturday breakfasts, or just because, then consider this wonderful coffee cake recipe sometime soon. I guarantee you will want seconds, and thirds. In fact, your kids might just beat you to the punch before you even have a chance at seconds or thirds.
Almond Brickle Coffee Cake is a spectacular tasting coffee cake to serve for breakfasts and brunches. If you like almonds and Heath English toffee bits, you will LOVE this coffee cake.
Your family will keep coming back for more of this splendid coffee cake!
Almond Brickle Coffee Cake is sure to please the most discerning palate! I made a really thick glaze for the coffee cake because if you water down the powdered sugar too much it just dissolves into the cake rather than stay on top so you can see it!
Are you drooling yet?
Here’s what I did.
Soften butter. These pictures show only a half batch. I had to whip up another half when I realized the original recipe was only going to be enough for a 9″ round cake pan. Add sugar, eggs and vanilla.
Add almond extract. I increased the almond extract to give the coffee cake a boost of flavor.
Add baking powder, baking soda and salt.
Mix with an electric mixer to combine.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add an 8-oz. bag of Heath English Toffee Bits.
Spray a 10×15″ glass baking dish with Baker’s Joy cooking spray. Spread HALF of the batter into the prepared pan.
Sprinkle with half the almonds from the streusel. Sprinkle with half the Heath English Toffee Bits from the streusel.
Cover with remaining batter and smooth the top.
Sprinkle with remaining almonds (you can toast these if you prefer). Sprinkle with remaining Heath English Toffee Bits.
Bake at 350 about 45 minutes or until toothpick inserted in center comes out clean. This will take longer to bake if you try to squeeze all this batter into a 9×13″ pan. You may even have the batter spilling out of the pan. Yikes! Allow the coffee cake to cool completely.
Meanwhile, make up glaze: place powdered sugar into a bowl. Add almond extract and milk. I can’t emphasize enough – start with a tablespoon, then add another, and only add the last one if you absolutely cannot stir the icing. If you add too much milk then the icing gets thin and runny and dissolves into the cake, which means you will have to start over and try again or add more powdered sugar to get the icing to the right consistency! Whisk ingredients until no lumps remain from the sugar.
Drizzle powdered sugar glaze over top of the coffee cake. Allow the icing to dry completely before cutting–about 15-20 minutes usually.
Cut coffee cake in the sizes you desire. I cut this large pan into 24 nice-sized portions. You can see how the Heath English Toffee Bits kind of melted into the cake. So luscious!
Doesn’t Almond Brickle Coffee Cake look heavenly? You can tell that I made the icing quite thick. It’s so much easier to work with to drizzle if the powdered sugar glaze is thickened.
Almond Brickle Coffee Cake is a marvelous recipe to use in your holiday baking or for special occasions. This scrumptious coffee cake is sure to become a family favorite!
Here’s the recipe.
ALMOND BRICKLE COFEE CAKE
(Recipe adapted from a Land O Lakes unsalted butter package)
- [b]COFFEE CAKE:[/b][br]
- 1 ½ cups sugar
- 1 ½ cups butter, softened
- 4 eggs
- 2 tsp. almond extract
- 2 tsp. vanilla
- 3 cups Gold Medal UNBLEACHED all-purpose flour
- 1 ½ cups sour cream
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 8-oz. pkg. Heath English Toffee Bits[br]
- ½-3/4 cup sliced almonds (toasted, if desired)
- 1 cup Heath English Toffee Bits[br]
- 1 ½ cups powdered sugar
- 1 tsp. almond extract
- 3 tbsp. milk
- Combine sugar, butter, eggs, almond and vanilla extracts, sour cream, baking powder, baking soda and salt with an electric mixer.
- Mix until smooth.
- Stir in flour and Heath English Toffee Bits with a wooden spoon and combine.
- Do not overmix.
- Spread half of the coffee cake mixture into a 10×15” glass baking dish that has been sprayed with Baker’s Joy cooking spray.
- If desired, spread almonds in a glass dish and toast in oven about 5-8 minutes at 350°.
- Sprinkle half the almonds and half the English toffee bits over top of the batter.
- Spread remaining batter over top of the streusel.
- Bake at 350° about 40-45 minutes or until toothpick inserted in center comes out clean.
- Cool completely before adding glaze.[br]
- Combine ingredients using only as much milk as necessary so the glaze will not be too thin or it will dissolve into the cake.
You can add the glaze any way you desire. I chose to drizzle it on the diagonal and only one way.
This side view shows the Heath English Toffee Bits inside the cake. Take a tray of Almond Brickle Coffee Cake out to your office one day and it will be consumed in no time!
Here’s another look at the inside of the coffee cake. The combined tastes of almonds and toffee bits were incredible. Almond Brickle Coffee Cake presents so beautifully that this is a great recipe to bake for special occasions like baby showers, birthday breakfasts, or parties.
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