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Sour Cream Coffee Cake with Almond Filling
Heat oven to 325 degrees. Grease tube or bundt pan. Prepare filling and set aside. Beat sugar, butter, vanilla, and eggs on medium speed for 2 minutes, scraping bowl occasionally. Beat in flour, baking powder, baking soda, and salt alternately with sour cream on low speed. Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the filling. Repeat 2 times. Bake until wooden pick inserted near center comes out clean, about 1 hour. Cool 20 minutes. Remove from pan; drizzle with glaze.
Almond Filling: Heat cut-up almond paste, powdered sugar, and butter over medium heat, stirring constantly until smooth. Stir in sliced almonds.
Glaze: Mix powdered sugar, vanilla, and milk until smooth.
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