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Instructions |
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Heat oven to 350. Spray 9-inch square pan(or 13 cup coffee cake pan) lightly with no stick spray. Spread almonds in single layer on ungreased cookie sheet. Bake at 350 for 5 to 7 minutes or until light golden brown. Cool 15 minutes, chop almonds. Set aside
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Combine sour cream, milk and sugar in large bowl. Mix well. Add muffin mix. Stir to blend. Spread batter in prepared pan. Sprinkle with almonds.
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Bake at 350 for 35 to 40 minutes or until golden brown and cake begins to pull away from sides of pan.
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Meanwhile, combine all glaze ingredients in small bowl. blend until smooth. Remove coffee cake from oven. Drizzle glaze over hot cake. Cool 10 to 15 minutes before serving.
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Originally Submitted
12/6/2010
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