White Chocolate and Almond Coffee Cake

• 1 12 cups sugar
• 3 eggs
• 1 cup butter
• 1 12 teaspoons almond extract
• 1 12 teaspoons baking powder
• 1 12 teaspoons baking soda
• 2 14 cups flour
• 1 cup sour cream
• 4 ounces ghirardelli white chocolate, finely chopped
• 14 cup light brown sugar
• 12 cup ghirardelli white chocolate chips
• 12 cup chopped almonds
• 2 tablespoons powdered sugar

1. Preheat oven to 350 degrees.
2. Lightly grease a bundt pan.
3. In a large mixing bowl, beat the sugar, eggs, butter on low until fluffy.
4. Add the almond extract, baking powder, baking soda, flour, sour cream, and chopped white chocolate.
5. Continue beating until blended.
6. Spoon half the batter into the prepared pan.
7. Filling: Combine brown sugar, white chips, and almonds.
8. Mix well.
9. Carefully spread over batter.
10. Spoon remaining batter over filling.
11. Bake 1 hr to 1hr and 10 min or until golden brown and done in middle.
12. Set cake on a rack to cool for 15 minutes, then invert onto a serving plate.
13. Sift powdered sugar over top.
14. Serve warm or at warm temperature.

sugar, eggs, butter, almond, baking powder, baking soda, flour, sour cream, ghirardelli white chocolate, light brown sugar, ghirardelli white chocolate chips, almonds, powdered sugar

Taken from www.food.com/recipe/white-chocolate-and-almond-coffee-cake-319263 (may not work)