ALMOND COFFEE CAKE

Almond Filling (recipe follows)
1 1/2 cups sugar
3/4 cup margarine or butter, softened
1 1/2 teaspoons vanilla
3 eggs
3 cups all-purpose or whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
Glaze (recipe follows)

Heat oven to 325 degrees F. Grease tube pan, 10x4 inches, or 12-cup Bundt cake pan.

Prepare Almond Filling, reserve.

Beat sugar, margarine, vanilla and eggs in large bowl on medium speed 2 minutes, scraping bowl occasionally. Set aside.

Mix flour, baking powder, baking soda and salt. Beat flour mixture and sour cream alternately into egg mixture on low speed.

Spread one-third of the batter (about 2 cups) in pan. Sprinkle with one-third of the filling (about 1/3 cup). Repeat 2 times.

Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 20 minutes; remove from pan.

Drizzle with Glaze.

ALMOND FILLING:
1 (3 1/2 ounce) package almond paste, cut up
1/2 cup powdered sugar
1/4 cup margarine or butter
1/2 cup sliced almonds

Heat almond paste, powdered sugar and margarine over medium heat, stirring constantly, until smooth. Stir in almonds.

GLAZE:
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 teaspoons milk

Mix all ingredients until smooth.

Makes 16 servings
From: Recipelink.com
Source: Recipe booklet: Back to Homemade, Betty Crocker Creative Recipes, No. 61, October 1991