It's already December 3! Was December the slowest month of the year when you were a child? It certainly was for me. Interminably slow!! Now, it seems to be the fastest month. With so much going on for us this Christmas season, it became important to get an early start on menus, gifts from the kitchen and, maybe, something other than sugar cookies for Santa's treat (although I've heard he really likes them).
This Almond and Sour Cream coffee cake has long been a favorite at our house. It lends itself well to baking early and freezing. It pairs well with a breakfast casserole or stands alone for a delicious start to the day.
Almond and Sour Cream Coffee Cake from the S.F. Junior League Cookbook
8 ounces of canned almond paste
1/4 cup of sugar
1 cup butter, softened
2 eggs at room temperature
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking powder
3/4 tsp salt
1/2 cup chopped almonds
1/4 cup brown sugar
1/4 cup flour
1/4 cup cold butter
1. Preheat the oven to 325 and butter and flour a 10 inch tube pan.
2. Crumble the almond paste into a large mixing bowl. Add the sugar and beat until combined. Gradually add the softened butter. Add the eggs, one at a time, and beat well after each addition. Then add the vanilla and sour cream and mix well.
3. Sift the flour, baking powder and salt together.
4. Add the flour mixture to the sour cream mixture and gently mix in with the mixer on low speed.
5. Turn the mixture into the pan and smooth out. The mixture is rather stiff.
6. For the topping: Mix the almonds with the brown sugar, flour and butter with a pastry cutter until
crumbly. Sprinkle over the cake.
7. Bake for one hour or until a toothpick comes out clean.
8. Rest on a rack for ten minutes and remove from pan.