Baking expert Marjorie Johnson tells how to make her award-winning recipe.
Ingredients for the batter:
3/4 cup butter
1-1/2 cups granulated sugar
4 eggs
1 tsp. vanilla extract
1 tsp. almond extract
3 cups all-purpose flour
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 cups dairy sour cream
Preparation:
In a large electric mixer bowl cream together butter and sugar until fluffy. Add eggs, one at a time, beating well after each one. Beat in extracts. Sift together flour, baking powder, baking soda and salt. On low speed, or by hand, add flour mixture alternately with sour cream beginning and ending with the flour mixture.
Ingredients for the streusel:
2 Tbs. melted butter
1/2 cup brown sugar (firmly packed)
2 Tbs. flour
1/4 cup coconut
1/4 cup sliced almonds or chopped nuts
Preparation:
Grease and flour two nine-inch round or square pans that are 1-1/2 inches deep. Place 1/4 of the batter in each pan. Combine streusel ingredients in a separate bowl.
Sprinkle 1/4 of streusel over each batter. Place remaining batter equally into the two pans and sprinkle each top with an equal amount of the streusel. Bake at 350 degrees for 30 to 35 minutes. Remove from oven. Let stand in pan 10 minutes, then remove coffee cakes to finish cooling on wire racks.
Ingredients for the glaze:
1/2 cup powdered sugar
1/4 tsp. almond extract
2 to 3 tsp. milk
Preparation:
Combine glaze ingredients until you get a smooth mixture, then drizzle on top of each cake.
Yield: 2 cakes
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