Fast • One Bowl

Almond Coffee Cake

9 servings | Prep Time: 15 Minutes | Start to Finish: 2 Hours

• ¾ cup butter, softened
• 1 cup granulated sugar
• 4 oz almond paste (⅓ cup)
• ½ teaspoon almond extract
• 2 eggs
• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• ½ cup sliced almonds
• Powdered sugar, if desired

1 Heat oven to 350°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at two opposite sides of pan. Spray foil with cooking spray.

2 In large bowl, beat butter, granulated sugar and almond paste with electric mixer on medium speed until light and fluffy. Beat in almond extract and eggs until well blended. On low speed, beat in flour, baking powder and salt just until blended. Spread batter in pan; sprinkle with almonds.

3 Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift cake out of pan. Sprinkle with powdered sugar.

1 Serving: Calories 410; Total Fat 22g (Saturated Fat 11g, Trans Fat 0.5g); Cholesterol 80mg; Sodium 210mg; Total Carbohydrate 47g (Dietary Fiber 2g); Protein 6g Exchanges: 2½ Starch, ½ Other Carbohydrate, 4 Fat Carbohydrate Choices: 3

Sweet Secret Look for almond paste in the bakery aisle at the grocery store. It’s important to use fresh almond paste because if it is even slightly hardened, it will not mix well. Check the date on the package.

Simple Sparkle Garnish with fresh berries, raspberries, blackberries or blueberries for a colorful splash.