Almond Coffee Cake

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Sargent’s on 2nd Hours

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

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


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

 

Our Landscape office will be closed Friday, July 3rd

 

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.