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Almond Coffee Cake

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Sargent’s on 2nd Hours

Monday-Friday 8 am – 7 pm
Saturday 9 am – 5 pm
Sunday  11 am – 5 pm

 

Sargent’s 2nd Street is OPEN to foot traffic

We are more than happy to offer you curbside delivery and delivery off site for a fee. 

Please call us at 507-289-6068 we will assist you with your purchases or answer any questions that you have. 

 

Sargent’s North Hours

Closed for the season

See you in 2021!!

Sargent’s North is OPEN to foot traffic 

We are more than happy to offer you curbside delivery and delivery off site for a fee or meet you in the bulk area to load bulk items.

Please call us at 507-289-0022 we will assist you with your purchases or answer any questions that you have. 

 

Landscape & Business Office:
Monday – Friday 8 am – 4:30 pm
And By Appointment
(507) 289-0022

 

 

 

Almond Coffee Cake

Base:
1 cup flour
1 Tbsp. sugar
1/2 cup butter, softened
1-2 Tbsp. water

Preheat oven to 375 degrees
Combine flour and sugar in a mixing bowl. Using a pastry blender cut in butter until small particles are formed. Sprinkle 1 tablespoon of water and mix lightly. Form into 2 equal balls. Spread on an ungreased cookie sheet into 2 3×14 inch rectangles.

Topping:
1 cup water
1/2 cup butter
1 cup flour
1 Tbsp. sugar
1/2 Tsp. almond extract
3 eggs

In a saucepan, heat water and butter until boiling. Remove from heat and add the flour. Stir until smooth. Beat in sugar and almond extract. Then beat in one egg at a time.
Spread over the base.
Bake at 375 degrees for 30-35 minutes or until lightly brown.
Cool and then glaze.

Glaze:
3/4 cup powdered sugar
1 Tbsp. butter, softened
3/4 Tsp. almond extract
1 Tbsp. hot water

Thin with more water if it is too thick.
Combine and drizzle over coffee cakes.