Posted by Cookin'Dad 1/20/2002 12:38 am

Dear Recipe Gold Mine Friends,

I threw this experiment together for breakfast the other morning. I've never heard of a coffee cake that uses both maple and almond extracts, so I thought I'd play around in the kitchen and see what the final product would taste like. It actually tastes really good. Hope you also enjoy this as much as my family did.

Regards,

Cookin' Dad

1 cup (2 sticks) margarine
1 1/2 cups granulated sugar
1/2 cup brown sugar
2 large eggs
1 cup sour cream
2 teaspoons almond extract
1 teaspoon maple extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

Topping
1 cup flour
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup walnuts, crushed
1 teaspoon cinnamon
1/2 cup margarine

Preheat oven to 350 degrees F.

Sift dry ingredients and set aside.

In another bowl, cream sugars and shortening until fluffy. Add eggs one at a time, beating well after each addition. Alternately add sour cream and flour mixture, starting with and ending with flour. Stir in almond and maple extracts. Pour batter into greased and floured pan. Sprinkle topping over the batter in the pan. Bake for about 45 minutes or until done.