The real key to this coffee cake is to really whip the egg sugar mixture as there is no leavening in the cake. That right, no baking soda or baking powder, its lightness comes from the air whipped into the eggs in the beginning. Don't be afraid to whip it long and hard (wasn't that a Devo Song?) until the beater leaves trails in the egg mixture and it falls in ribbons from the whip. Takes about 3-4 minutes to get to that stage. If you don't do this your cake with be dense.
Butter Almond Coffee Cake
- 1/2 Cup Sugar
- 1/4 t salt
- 1/2 t. Vanilla
- 1/2 t almond extract
- 2/3 Cup Butter, plus small amount for pan
- 2 Eggs
- 3/4 Cup Flour
- 2 T. Milk
- 1 T. Flour
- 1/4 C. Butter
- 2 oz. Blanched almonds, sliced
- 4 T. Sugar
Preheat oven to 350 degrees. Butter and flour a 9" baking pan.
Melt 2/3 C. butter and allow to cool.
Using a mixer with whisk attachment, beat eggs, vanilla, almond extract, salt and sugar in large mixing bowl until light and fluffy. Slowly add butter and flour to egg mixture and stir in on low speed.
Pour batter into an prepared cake pan. Bake for 20-22 minutes or until toothpick inserted in the center comes out clean.
In a saucepan, combine remaining 1/4 cup of butter, 4 T. sugar, milk, and flour. Bring to a boil and add almonds. Spread cake with glaze and bake for an additional 10 minutes, or until just beginning to turn light brown and crispy.
Allow to cool on a rack for 10 minutes or so before cutting. Serve warm or at room temperature.