Fruit And Almond Coffee Cake
|Mixed candied fruits||1 Cup (16 tbs)|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Almond extract||1 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
Chop the candied fruits and place in a small mixing bowl.
Add the almonds and 1 tablespoon flour and toss until fruits and almonds are coated.
Blend 1/4 cup sugar with the cinnamon.
Sift 2 cups flour, baking powder, soda and salt together.
Cream the butter, remaining sugar and almond extract in a large bowl until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the flour mixture alternately with sour cream, beginning and ending with flour mixture.
Pour half the batter into a greased 8-inch tube pan.
Sprinkle with half the fruit mixture, then sprinkle with half the cinnamon mixture.
Swirl a knife through the batter several times with a twisting motion.
Bake in a 350-degree oven for about 50 minutes or until a cake tester inserted in center comes out clean.
Cool in the pan on a wire rack, then remove from pan.