BSI Almonds is hosted by Karen – check out her blog here: To Be The Whole Package. I told Tony and Hannah at dinner last night that I hadn’t made anything, and as soon as I said almonds, Tony said “how about an almond danish?” That got me to thinking about an almond coffee cake, but I have an awesome silicon bundt pan and knew I would make it in that. And I used ingredients I had on hand – how cool is that?! And this is not low fat/low calorie!
Almond Craisin Coffee Cake with Almond Glaze
- 6 tablespoons softened butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 cup vanilla yogurt
- 1 tsp. almond extract
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 ounces toasted chopped almonds
- 3 ounces craisins
- 1 cup confectioners sugar
- 3 tablespoons soy vanilla milk
In a mixer, combine wet ingredients (from butter to yogurt). In a separate bowl, sift together flour, baking soda, baking powder and salt and add to wet ingredients. Mix until just blended. Add almonds and craisins and mix until incorporated.
Pour mixture into bundt pan. I usually lift my pan and hit it on the counter for even distribution. Bake at 350 degrees for 40 to 50 minutes, until browned and a toothpick comes out clean. I let mine cool in the bundt pan for about 15 minutes before removing it. I made a simple powdered sugar glaze to go over the top.
Today is the deadline to get your almond recipe in!
It’s still raining and just down right icky outside – which gives me no motivation to do anything! But I still have laundry to do, and grocery shopping – hopefully the rain will end soon!
My breakfast was a shredded zucchini egg white sammie with horseradish cheddar cheese:
Gotta run, the storms are back and I need to shut down my computer – see you later!