A creamy chocolate glaze is drizzled over this irresistible Chocolate Almond Coffeecake. If you like sweets with your morning coffee, give this one a try, or serve it as an unusual dessert with your evening coffee instead.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 3/4 cup packed brown sugar
- 1/4 cup honey
- 1 teaspoon almond extract
- 3 large eggs
- 1/2 cup milk
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
- STREUSEL TOPPING
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter or margarine
- 3/4 cup sliced almonds
- CHOCOLATE GLAZE
- 1 tablespoon butter or margarine
- 1 tablespoon milk
PREHEAT oven to 350° F. Grease and flour two 9-inch round cake pans.
COMBINE flour, baking powder, baking soda and salt in small bowl. Beat butter, sugar, honey and almond extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in 1 cup morsels. Divide batter into prepared cake pans. Sprinkle with Streusel.
BAKE for 20 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Drizzle with Chocolate Glaze.
COMBINE brown sugar and flour in medium bowl. Cut in butter or margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in sliced almonds and 1/2 cup morsels.
FOR CHOCOLATE GLAZE:
MELT remaining 1/2 cup morsels, butter or margarine and milk in small, heavy-duty saucepan over low heat, stirring until smooth.
Review This Recipe
Tantalized my sweet tooth, yet not too much. Definitely a different type of coffee cake. I saved it in my Recipe Box and am going to bake it again in the future.
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