Tosca Coffee Cake

• 1 cup flour
• 2 teaspoons baking powder
• 2 large eggs
• 1 cup granulated sugar
• 12 cup milk
• 4 tablespoons lightly-salted butter, melted
• 12 teaspoon almond flavoring (optional)
• 12 cup butter
• 12 cup sugar
• 2 tablespoons flour
• 12 teaspoon almond flavoring (optional)
• 1 cup blanched slivered almond
• 2 tablespoons milk
• 18 whole unblanched almonds, about
• 12 maraschino cherries, halved, about

1. Grease 9" round layer cake pan& line bottom with wax paper.
2. Mix flour& baking powder.
3. In large mixing bowl, beat eggs at high speed until frothy.
4. Add sugar& beat 3-4 minutes longer, until thick& pale.
5. At low speed, add flour 1/3 at a time, alternating with milk 1/4 C at a time.
6. Add melted butter.
7. Scrape batter into prepared pan& bake about 30 minutes at 375 degrees.
8. Remove from oven& place pan on wire rack to cool 5 minutes while preparing Almond Glaze.
9. Run knife around edge to loosen; turn cake out onto rack& peel off wax paper; invert cake again onto baking sheet.
10. Spread top with Almond Glaze& decorate with whole almonds and maraschino cherries.
11. Broil 1 to 2 minutes until golden.
12. Eat warm or for best flavor, cool, wrap& store until next day.
13. Almond Glaze directions: Melt butter.
14. Stir in sugar& flour; then add milk.
15. Bring to boil, stirring constantly.
16. Boil 30 seconds.
17. Remove from heat; gently stir in almonds.

flour, baking powder, eggs, sugar, milk, butter, almond flavoring, butter, sugar, flour, almond flavoring, blanched slivered almond, milk, unblanched almonds, maraschino cherries

Taken from www.food.com/recipe/tosca-coffee-cake-90067 (may not work)