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Almond Brickle Coffee Cake | Can't Stay Out of the Kitchen | this spectacular #CoffeeCake absolutely rocks! It's made with #almonds & #HeathEnglishToffeeBits. Every bite will have you drooling. Terrific for a #Holiday or company #Breakfast or for #Dessert. #Easter #cake #HolidayDessert #EasterDessert #MothersDayDessert #AlmondDessert #ToffeeDessert #AlmondBrickleCoffeeCake #LandOLakes

Almond Brickle Coffee Cake

Teresa Ambra
Absolutely scrumptious coffee cake recipe loaded with almonds and Heath English toffee bits and iced with a powdered sugar icing. It's terrific for a holiday or company breakfast or for dessert. It's also great for baby showers, potlucks or weekend breakfasts.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Cakes and Cheesecakes
Cuisine American
Servings 24
Calories 400 kcal

Equipment

  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 10x15" glass baking dish
  • measuring cups
  • measuring spoons
  • 1 spatula

Ingredients
  

COFFEECAKE:

  • 1 1/2 cups granulated sugar
  • 1 1/2 cups unsalted butter softened
  • 4 large eggs
  • 2 tsp. almond extract
  • 2 tsp. vanilla extract
  • 3 cups UNBLEACHED all-purpose flour
  • 1 1/2 cups sour cream
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 8 oz. pkg. Heath English toffee bits

STREUSEL:

  • 1/2 to 3/4 cup sliced almonds (toasted, if desired)
  • 1 cup Heath English toffee bits

GLAZE:

  • 1 1/2 cups powdered sugar
  • 1 tsp. almond extract
  • 3 tbsp. 2% milk

Instructions
 

COFFEECAKE:

  • 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 10x15” glass baking dish that has been sprayed with Baker’s Joy cooking spray.

STREUSEL:

  • 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.

GLAZE:

  • Combine ingredients using only as much milk as necessary so the glaze will not be too thin or it will dissolve into the cake.

Notes

NOTE: If you do not have a large 10x15” pan and have to substitute a 9x13” pan, the cake is going to take additional cooking time. It also may spill out of the pan. I recommend a large roasting pan if you do not have a 10x15" baking dish or pan.
 
Recipe adapted from Land O' Lakes.
 
© Can’t Stay Out of the Kitchen
 

Nutrition

Calories: 400kcalCarbohydrates: 46gProtein: 4gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 90mgSodium: 281mgPotassium: 78mgFiber: 1gSugar: 33gVitamin A: 714IUVitamin C: 0.2mgCalcium: 63mgIron: 1mg
Keyword almonds, breakfast, cake, coffee cake, dessert, toffee
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