Candy Bar Coffee Cake

• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 1 teaspoon almond extract
• 2 eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup sour cream
• 2 tablespoons milk
• 1/2 cup semisweet chocolate chips
• 1 cup chopped Almond Roca candies (or a combination of chopped toasted almonds and toffee bits)
• 2 tablespoons confectioners' sugar, for garnish

1. Preheat oven to 350u0b0 F. Grease an 8-inch round cake pan and line it with parchment.
2. In a large bowl, beat the butter, sugar, and almond extract until light and fluffy.
3. Add the eggs, one at a time, and beat well, scraping down the bowl as you go.
4. Add the flour, baking powder, and baking soda. Mix briefly until streaks of flour remain, then add the sour cream and the milk.
5. Mix until the batter comes together smoothly (be careful not to overmix).
6. Spread half the batter in the base of the cake pan (the batter will be thick and a little hard to spread, but try to spread it evenly).
7. Sprinkle the chopped candy and chocolate chips over the batter, leaving about a 1/2 inch of space around the edges.
8. Spoon the rest of the batter overtop and spread it evenly over the filling.
9. Bake for 35 minutes, or until golden and beginning to pull away from the edges of the pan.
10. Let cool in the pan for at least 15 minutes, then carefully invert it onto a wire rack to finish cooling. Dust the top with confectioners' sugar before serving. It's key to let the cake cool before slicing! If you don't, it'll be a bit messy since the chocolate is warm. It tastes delicious, but doesn't look as nice.

unsalted butter, sugar, almond, eggs, flour, baking powder, baking soda, sour cream, milk, chocolate chips, almonds, sugar

Taken from food52.com/recipes/41718-candy-bar-coffee-cake (may not work)