Tuesday, September 9, 2008

Sour Cream Streusel Coffee Cake

2 c flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
½ c butter
1 c sugar
2 eggs
1 tsp. vanilla
1 tsp. almond extract
1 ½ c sour cream
Preheat oven to 350º. Grease and flour 2 (8 inch) round cake pans. Sift dry ingredients together in a large bowl.

Cream butter and sugar; add eggs one at a time, beating after each one. Add the vanilla and almond extract. On low speed, alternately beat in the flour mixture and sour cream, in 3 additions, beginning and ending with flour mixture.

½ c brown sugar
2 tbsp. flour
2 tbsp. butter
¼ c flaked coconut
1/3 c sliced almonds
Mix the ingredient. Pour half the batter into each pan, then sprinkle the streusel mixture on top. Cover with remaining batter. Bake at 350 º for 30-35 minutes.

¼ c powdered sugar
¼ tsp. almond extract
2-3 tsp. milk
Mix ingredients; drizzle over baked coffee cakes.

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