A creamy chocolate glaze is drizzled over
this irresistible 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.
Chocolate
Almond Coffeecake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 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
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate
Morsels, divided use
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup butter or margarine
3/4 cup sliced almonds
1 tablespoon butter or margarine
1 tablespoon milk
Preheat oven to 350°F
(175°C). 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.
Combine brown sugar and
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. Sprinkle over batter.
Bake for 20 to 30 minutes
or until wooden pick inserted in center comes out clean. Cool
in pans for 15 minutes.
Melt remaining 1/2 cup
morsels, butter or margarine and milk in small, heavy-duty saucepan
over low heat, stirring until smooth. Drizzle over coffeecake.
Makes 16 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
