Carey’s Almond Coffee Swirl Cake

1 1/2 cup sugar 4 eggs 1 cup butter milk 3/4 cup butter or margarine 2 1/2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1/2 cup chopped almonds 2 tsp. almond extract 1 heaping teaspoon of instant coffee

Directions:

• Preheat oven to 350° F.

• Grease and flour 12-cup bundt pan.

FOR BATTER

• In large bowl, combine sugar and eggs, beat well.

• Add melted butter or margarine.  Beat well.

• Add butter milk and beat well.

• In smaller bowl, mix together flour, baking powder and baking soda.

• Add to creamed mixture.

• Add almond extract.

• Beat until smooth.

• Pour about 1 cup of batter into small bowl and mix the instant coffee into batter.

• Fold almonds into main bowl of batter.

TO ASSEMBLE

• Pour one half batter into greased and floured bundt pan.

• Pour batter with instant coffee evenly into pan.

• Top with remaining batter.

• Insert flat utensil part-way into batter and turn through batter twice.  Do not touch the bottom or sides of pan with utensil.

• Bake at 350 degrees F for 60 minutes or until cake tests done.  

• Dust with icing sugar.