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August 2, 2011
Almond Brickle Coffee Cake
Breakfast & Brunch
Prep time:
19 minutesbaking time:
55 to 60 minutes“Grandma's cake was always the most sought-after at the church's Thursday morning coffees.”
Ingredients
Serves 12
- 1 (2-layer) package white cake mix
- 1 2/3 cups almond brickle pieces, divided
- 1 2/3 cups semisweet chocolate chunks, divided
- 1/4 cup all-purpose flour
- 1/4 cup firmly packed light brown sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons butter, sliced
- 1/2 cup slivered almonds
- 1 cup confectioners' sugar
- 4 to 5 teaspoons hot water
- Slivered almonds, optional
Directions
1
For coffee cake, preheat the oven to 350ºF. Grease and flour a fluted tube pan.
2
Prepare cake mix using package directions, adding 2/3 cup almond brickle to batter. Spoon into prepared tube pan. Sprinkle 1 1/3 cups chocolate chunks evenly over batter.
3
Combine flour, brown sugar and cinnamon in a medium bowl and mix well. Cut in butter until mixture is crumbly. Stir in almonds and remaining almond brickle. Sprinkle over chocolate chunks.
4
Bake coffee cake until a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Invert coffee cake onto a serving plate.
5
For icing, melt the remaining chocolate chunks in a small saucepan over medium heat. Remove from heat. Stir in confectioners' sugar and enough hot water to make of drizzling consistency. Drizzle over top of coffee cake. Sprinkle with slivered almonds, if desired. Serve immediately or let stand to cool.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Grandma said that this coffee cake was equally good made with canned cherry or peach pie filling in place of the chocolate chunks. When she made the coffee cake with a fruit filling, she sometimes omitted the chocolate from the icing.
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