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Batter Topping |
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Toast almonds in a small pan, over medium-low heat, tossing, until lightly browned. Set aside. Lightly grease 15 x 10 baking pan (can spray with PAM). In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and beating thoroughly. In a separate bowl, combine flour, salt and baking powder; add to creamed mixture and mix until just combined. Spread half of batter into a baking pan. Chop up peaches or cherries a little so that they are not too heavy on the batter. Spoon fruit over batter evenly. Top off with the rest of the batter. Bake at 350º for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Sprinkle almonds over cake. Let cool for 10 minutes. Combine the icing ingredients. Drizzle over coffee cake. Let icing set before serving. |
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