Almond Sour Cream Coffee Cake
I love almond anything. I even love anything almond-scented. This cake was a breeze to make and has a cake/cookie consistency. In fact, the dough is very cookie dough-like, so don’t be alarmed–it’s supposed to be that way! A slice of this is perfect for dessert or with that morning tea or coffee.
Almond Sour Cream Coffee Cake
Adapted from Cooks.com
Ingredients
- Cake:
- 1/2 C Earth Balance margarine
- 1 C sugar
- 3 tsp Ener-G Egg Replacer
- 4 Tbs water
- 1 tsp vanilla
- 1 tsp almond extract
- 1/4 C Tofutti sour cream
- 2 C flour
- 1 tsp baking powder
- 1 tsp soda
- 1/4 tsp salt
- Strudel:
- 1/2 C brown sugar
- 1 Tbs flour
- 2 Tbs Earth Balance
- Glaze:
- 1/2 C powdered sugar
- 1/4 tsp almond extract
- 2-3 tsp non dairy milk
Directions
Preheat oven to 350. In a small bowl, whisk together the egg replacer and water; set aside. In a large bowl, cream together margarine and sugar. Add “egg” mixture to butter mixture and combine well. Add vanilla and almond extracts and stir well to combine. In a medium bowl, combine flour, baking powder, baking soda and salt. Add the flour and sour cream to the butter mixture, but do it alternatively; starting and ending with the flour. The mixture will resemble cookie dough.
For the strudel, chop up the butter, add the brown sugar and flour and use a pastry blender to make it crumbly. Grease a bundt pan and sprinkle 1/3 of strudel in the pan. Next, take take 1/2 of the dough and using your hands, spread it somewhat evenly in the pan, on top of the strudel. Add another 1/3 of the strudel, then the other half of the dough. Sprinkle with remaining strudel.
Bake for 30-35 minutes.
Meanwhile, to make the glaze, whisk together powdered sugar, almond extract, and the nondairy milk. Drizzle over warm cake and enjoy!
(It will most-likely look like an over-grown doughnut)!
Information
- Category
- Desserts, Cake
