RISE AND SHINE KAUT43 OKC
For The Cake
1- 15.25 ounce Yellow “Moist” Cake Mix
1 tablespoon ground cardamom
1/2 teaspoon fresh lemon zest (microplaned)
1 cup whole sour cream
3 large eggs
1/2 cup water
1/4 cup oil
Almond Paste Crumble
Toasted sliced almonds for garnishing
All in one method… so place the cake mix, cardamom, lemon zest, eggs, sour cream, oil, and water in a mixing bowl and mix until fully combined. Mix on high for two minutes, scraping down the bowl and mixing and other two minutes.
Preheat your oven to 375 degrees and prepare the inside of a bundt or fluted cake pan with baking spray or butter and flour.
Sprinkle the bottom of the pan with the almond paste “crumble”. Pour 3/4 of the cake batter into the cake pan, and over the crumble. Sprinkle the remaining crumble on top and then the remaining cake batter. Smooth off the top ensuring you have a nice even surface... and do not tap the pan. Tapping will dent your bundt pan and it also “sinks” the second layer of crumble.
Bake the coffee cake for approximately 35 minutes, or according to your cake mix baking instructions using a bundt pan. Test with a cake tester (I use a bamboo skewer) and make sure it draws out clean.
Remove the cake and let it rest 15 minutes. Loosen the sides of the cake if needed, and invert onto a plate or platter. Allow the cake to cool completely. Drizzle half the almond glaze over the top of the cake, followed with whole sliced toasted almond. Add the rest of the drizzle and a little more of the toasted sliced almonds. Can you tell the icing and toasted almonds are my favorite part?
Perfect for a brunch, or afternoon tea….. and coffee, of course.
For The Almond Paste “Crumble”
8 ounces almond paste
1/4 cup loosely packed Brown Sugar
1/2 cups sliced almonds
1 tablespoon In The Kitchen With Scotty “More Than Pumpkin Pie Spice”
Measure out your sliced almonds and then roughly chop. Add the almond paste and break up (crumble) with your hands. Add the brown sugar and More Than Pumpkin Pie Spice. Again with your hands break up the crumble until you have a nice course mixture.
For The Almond Glaze
1 cup Powdered Sugar
2 tablespoons half-n-half
1/8 teaspoon almond extract
Add the powdered sugar to a small bowl, then the half-n-half and extract. Mix to a nice smooth glaze.