Almond Coffee Cake
|Almonds||1 Cup (16 tbs), blanched|
|Sugar||2 1⁄4 Cup (36 tbs)|
|Butter||10 Tablespoon, softened|
|Vanilla extract||2 Teaspoon|
|Flour||4 1⁄2 Cup (72 tbs)|
|Baking powder||1 Tablespoon|
Preheat oven to 350°F.
In covered blender or food processor blend almonds until ground.
In large bowl, cream together sugar, butter, and vanilla.
Add 3 eggs; mix well.
Stir in almonds.
Combine flour and baking powder; gradually add to almond mixture, stirring to make a stiff dough.
Turn onto lightly floured board; knead just to blend.
Divide dough in half.
Press each half into 10-inch circle on well-greased baking sheet.
Beat remaining egg; brush over top of cake.
Using tines of fork, make crisscross pattern over top of cake.
Bake 20 minutes; serve warm.