Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 2 tablespoons plus 1 teaspoon sugar, divided

  3. 1/4 cup warm water (110 to 115 )

  4. 2-1/2 cups all-purpose flour

  5. 1/2 teaspoon salt

  6. 1/2 cup cold butter, cubed

  7. 1 egg, lightly beaten

  8. 1/2 cup heavy whipping cream FILLING:

  9. 1 can (8 ounces) almond paste, cubed

  10. 1/4 cup packed brown sugar

  11. 1/4 cup butter, softened

  12. 1 egg

  13. 1 teaspoon water GLAZE:

  14. 1 cup confectioners' sugar

  15. 1/4 teaspoon almond extract

  16. 2 to 3 tablespoons milk Sliced almonds

Instructions Jump to Ingredients ↑

  1. In a small bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes and set aside. In a large bowl, combine the flour, salt and remaining sugar; cut in butter until mixture resembles coarse crumbs. Add egg and cream to yeast mixture. Add to flour mixture; stir to form a stiff dough. Divide in half; cover and refrigerate for 3 hours. In a small bowl, beat the almond paste, brown sugar and butter until smooth. On a lightly floured surface, roll each portion of dough into a 15-in. x 6-in. rectangle. Spread filling down center third of dough to within 1/2 in of edges. Beat egg and water; brush over edges of dough. Fold sides over filling; seal seam and edges. Place seam side down on greased baking sheets. Cut five to six small slits in top. Cover and let rise in a warm place for 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool completely. For glaze, combine confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over coffee cakes. Sprinkle with almonds. Yield: 2 coffee cakes (10-12 serving each).


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