Almond Brickle Coffee Cake

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This is a family favourite coffee cake, i am always asked to bring it for chrismas breakfast or family brunches. i also make it every year for a charity bake sale, it is easy, sells quickly and has been requested by people that have previously purchased it. the apricot and toffee bits combine to make a moist coffee cake that looks as good as it tastes.

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Steps

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Preheat oven to 350 degrees.

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Grease and flour 9-inch round cake pan.

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Combine sugar , butter , eggs and almond extract in large bowl.

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Beat at medium speed until well mixed.

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Add flour , sour cream , baking powder & soda and salt.

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Continue beating until well mixed.

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Spread half the batter into prepared pan and sprinkle all the chopped apricots over batter.

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Sprinkle 2 tablespoons toasted almonds and 2 tablespoons toffee bits over apricots.

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Spread remaining batter over filling then sprinkle with remaining almonds and toffee bits.

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Bake for 30 to 40 minutes.

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Cool 10 minutes then remove from pan and cool completely.

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Stir together glaze ingredients in small bowl.

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Drizzle over cooled coffee cake.

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Ingredients

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sugar, butter, eggs, almond extract, flour, sour cream, baking powder, baking soda, salt, dried apricot, sliced almonds, toffee pieces, icing sugar, milk