Tuesday, September 30, 2008

Almond Coffee Cake

Lately I've been on the lookout for a good pound cake/coffee cake recipe that isn't loaded with butter and eggs (as most are). This one is only has a 1/4 cup butter and 2 eggs--not bad! I liked it pretty well but felt it could be a touch sweeter for my taste. My husband loved it. Obviously we liked it enough that there was only one slice left for me to take a photo of...!

1/4 cup butter
1 cup sugar
2 egg yolks
1/2 cup milk
1 1/4 cup flour
2 teaspoons baking powder
2 egg whites, slightly beater
1/2 teaspoon almond extract
powdered sugar for dusting
  1. Cream butter and sugar. Mix in egg yolks.
  2. In another bowl, sift flour, baking powder, and salt. Gradually pour dry ingredients into the butter mixture, alternating with the milk.
  3. Fold in beaten egg whites.
  4. Pour into prepared loaf pan.
  5. Bake in preheated oven at 350 for 25-30 minutes, or until toothpick comes out clean.
Toasted almonds would be a great alternate topping to the powdered sugar. Definitely give this a try for your next brunch!

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