Butter Almond Coffee Cake

• 1 c. sliced almonds
• 1/2 c. sugar
• 1 Tbsp. ground cinnamon
• 1/2 Tbsp. ground cardamon
• 1 1/2 c. sugar
• 1 1/2 sticks butter
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 3 eggs
• 1 1/2 c. sour cream
• 2 1/4 c. all-purpose flour
• 1 1/2 Tbsp. baking powder
• 1 1/2 tsp. baking soda
• 1/4 tsp. salt

1. Place half of batter in pan.
2. Sprinkle evenly with half of nut-sugar mixture.
3. Top with remaining batter, then sprinkle with remaining nuts and sugar.
4. Bake until skewer inserted in center comes out clean, 45 to 55 minutes.
5. Melt 1/2 stick butter and drizzle evenly over warm cake in pan.
6. Unmold from pan when cool. Makes 1 large coffee cake.
7. Keeps well and may be frozen up to six months, either sliced, pieces or whole.

almonds, sugar, ground cinnamon, ground cardamon, sugar, butter, vanilla extract, almond extract, eggs, sour cream, allpurpose, baking powder, baking soda, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844434 (may not work)