Thursday, July 16, 2009

Helloooo Secret Baker :)

On the fabulous message board that I frequent, we tried our first ever baking exchange. It's basically like Secret Santa (we used the website but with yummy baked goods!

When I picking something to bake, I had to think logistically, since the baked goods needed to be packable, mailable, and not very melty! I have a basic coffee cake recipe that I've used in the past for your standard cinnamon style but I decided to mix it up a bit and turn the typical coffee cake into an Almond Joy Loaf. I took all the elements of a great coffee cake (moist, rich cake) and added in all the fabulousness of an Almond Joy (almonds, chocolate, and coconut!).

Enjoy :)

PS: I received rave reviews from the loaf's recipient Jessi! Hope you enjoyed the loaf!!

Almond Joy Loaf



1/2 cup butter
1 1/2 cups divided sugar
2 egg
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
8 oz sour cream
1/2 cup flaked coconut
1/2 cup chocolate chips

1/2 cup slivered almonds


1 - Combine 1/2 cup sugar, coconut, chocolate chips, and almonds in a separate bowl. Set aside.

2 - Cream butter and 1 cup sugar together with a paddle attachment on your mixer. Add eggs. Beat in vanilla. Mix until smooth and well combined.

3 - Combine flour, baking powder, baking soda, and salt in another bowl. Add to creamed mixture alternately with sour cream.

4 - Spoon 1/2 the batter into a greased tube pan.

5 - Sprinkle 1/2 of the coconut mix over the batter. Add remaining batter and then top with rest of coconut mixture.

6 - Bake at 350 degrees for 45-50 minutes.

1 comment:

  1. hey it is Pete the elf here. I love to hear stories like yours about creative use of Elfster during the summer. As an amateur foodie and huge almond joy fan, I think I might just try out this coffee cake recipe, myself (if that is ok with you) :)