German Almond Coffee Cake
|Sugar||2⁄3 Cup (10.67 tbs)|
|Margarine/Butter||2⁄3 Cup (10.67 tbs) (Parkay)|
|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|
|White cake mix||1|
Heat oven to 350Â°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 350Â°F. for 35 to 45 minutes or until golden brown and toothpick inserted in center comes out clean.
Serve warm or cool.
Above 3500 Feet:
Add 3 tablespoons flour to dry cake mix.
Bake at 375Â°F.for 30 to 40 minutes.