A creamy chocolate glaze is drizzled over this irresistible Chocolate Almond Coffeecake. If you like sweets with your morning coffee, give this one a try, or serve it as an unusual dessert with your evening coffee instead.
PREHEAT oven to 350° F. Grease and flour two 9-inch round cake pans.
COMBINE flour, baking powder, baking soda and salt in small bowl. Beat butter, sugar, honey and almond extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in 1 cup morsels. Divide batter into prepared cake pans. Sprinkle with Streusel.
BAKE for 20 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Drizzle with Chocolate Glaze.
COMBINE brown sugar and flour in medium bowl. Cut in butter or margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in sliced almonds and 1/2 cup morsels.
FOR CHOCOLATE GLAZE:
MELT remaining 1/2 cup morsels, butter or margarine and milk in small, heavy-duty saucepan over low heat, stirring until smooth.