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German Almond Coffee Cake

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Ingredients
  Sugar 2⁄3 Cup (10.67 tbs)
  Margarine/Butter 2⁄3 Cup (10.67 tbs) (Parkay)
  Milk 2 Tablespoon
  Almonds 1 Cup (16 tbs) (Slivered Or Sliced)
  Almond extract 1⁄2 Teaspoon
  Cottage cheese 12 Ounce (1.5 Cups)
  Milk 2⁄3 Cup (10.67 tbs)
  Almond extract 1 Teaspoon
  Eggs 2
  White cake mix 1
Directions

Heat oven to 350°F.
Grease and flour bottom of 13x9-inch pan.
In medium saucepan, heat sugar, margarine and 2 tablespoons milk to boiling, stirring constantly; boil 1 minute.
Remove from heat; stir in almonds and 1/2 teaspoon almond extract.
Cool while preparing cake In large bowl, beat cottage cheese, 2/3 cup milk, 1 teaspoon almond extract and eggs at medium speed until well mixed (mixture will not be smooth).
Add cake mix; blend 1 minute at low speed until moistened.
Spread in prepared pan.
Spoon cooled topping evenly over batter.
Bake at 350°F. for 35 to 45 minutes or until golden brown and toothpick inserted in center comes out clean.
Serve warm or cool.
12 servings.
HIGH ALTITUDE
Above 3500 Feet:
Add 3 tablespoons flour to dry cake mix.
Bake at 375°F.for 30 to 40 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Servings: 
12

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