Monday, December 21, 2009

Almond Blueberry Coffee Cake With Amaretto Icing

Okay, here it is.  Some of you have asked for this recipe.  It is fabulous!

Coffee Cake:

1 box Krustez Almond Poppy Seed Muffin Mix
1 egg
1/2 cup Sour Cream
1/2 cup Milk
1 cup fresh blueberries

 1 c confectioners sugar
1/4 c Amaretto (Substitute 2 tsp. Almond flavoring and remainder of liquid with either water or milk.)

Stir sugar and amaretto together until smooth. Drizzle on top of cake.


1/2 cup coarsely chopped walnuts
1/2 pint fresh raspberries (optional)

                                                                                                                                                                                                                                             Place Muffin Mix in mixing bowl.  Add beaten egg, sour cream, milk.  Mix until blended.  Fold in blueberries.
Batter will be thick,  Grease hands lightly and spread batter in a pie pan or tart pan that has been lined with parchment paper on the bottom and sprayed with vegetable spray.  Bake at 350 degrees for 25 to 35 minutes, until brown and knife come out clean. Turn out coffee cake onto round serving platter and let cool.  Drizzle with Amaretto glaze.  Top with chopped walnuts. Place fresh raspberries on each serving.  Serves 6-8.

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