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
Ingredients
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
Directions
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.
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) :)
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