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Almond-Cheese Coffee Cake Recipe

Almond-Cheese Coffee Cake Recipe photo by Taste of Home

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Holiday guests will love the texture of this coffee cake featuring a Mascarpone cheese layer. With a sweet glaze and crunchy almonds on top, it’s hard to eat only one piece..—Kristi Overton, Meridian, Idaho

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Almond-Cheese Coffee Cake Recipe

Prep: 45 min. + chilling Bake: 20 min. + cooling

Yield: 12 Servings

45 20 65

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2-1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons cold butter
1/2 cup warm 2% milk (110° to 115°)
2 egg yolks, beaten
FILLING:
1 carton (8 ounces) Mascarpone cheese
1/4 cup sugar
3 tablespoons all-purpose flour
1 egg yolk
1 teaspoon grated lemon peel
1 teaspoon almond extract
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon 2% milk
1/2 teaspoon vanilla extract
1/2 cup sliced almonds, toasted

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine 2 cups flour, sugar and salt. Cut in butter until crumbly. Stir in the yeast mixture, milk and egg yolks. Add enough remaining flour until mixture forms a soft dough. Cover and refrigerate overnight.
In a small bowl, combine the filling ingredients; set aside. Punch dough down. On a floured surface, roll into a 13-in. x 10-in. rectangle. Transfer to an ungreased baking sheet. Spread filling over dough to within 1 in. of edges.
Starting with a long side, roll just to the center of the rectangle; repeat with remaining side, meeting in the middle.
With scissors, cut from outside edges to two-thirds of the way toward center at 1-1/2 in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. For glaze, combine the confectioners' sugar, milk and vanilla; drizzle over coffee cake. Sprinkle with almonds. Yield: 1 loaf (12 slices).

Nutritional Facts 1 slice equals 323 calories, 18 g fat (9 g saturated fat), 91 mg cholesterol, 157 mg sodium, 34 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Almond-Cheese Coffee Cake in Taste of Home Christmas Annual Annual 2010, p110

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Almond-Cheese Coffee Cake

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Reviewed on Apr. 09, 2012 by grandmastouch

I made two of these for Easter. They are fantastic! I gave one to my son's family and kept one for my husband and I. They both disappeared very quickly. The only changes I made were: I did not add the lemon peel. And I made a cream cheese drizzle for the frosting. They were so good, I made three more yesterday. I froze two. Hopefully they will be just as good when I thaw them.

Reviewed on Mar. 28, 2012 by RenaRae

I made this and they are very good

Reviewed on Mar. 26, 2012 by nona104

I haven't mad it yet but I was wondwring if you could substittute cream cheese for the marscapone cheese?

Reviewed on Mar. 25, 2012 by dovsbubbie

fantastic!! didn't seem time consuming because of the two stages. sorry KITTYONE - no can do for passover -flour & yeast - no, no's on passover!!

Reviewed on Mar. 25, 2012 by PeggyGates

I didn't refrigerate over night and they were delicious anyway! Why comment nfacemire...if it's too much time, move on, we don't need to read about your negativity. Eesh!

Reviewed on Mar. 25, 2012 by bziol

This is definitely not a 2-day process as one reviewer stated. You basically mix the dough ingredients, refrigerate it overnight and the next day you make a filling, punch down and roll out dough, fill, cut and shape, wait 1 hour to rise, and then bake. Your hands-on time is probably not more than 30 minutes. Sounds absolutely scrumptious and I will make next weekend for Sunday breakfast.

Reviewed on Mar. 24, 2012 by annsway1

This is well worth the wait. I have looked and looked for this recipe. I am really tired of the tasteless quickie recipes.....but I am finally retired and can' wait ;-)

Reviewed on Mar. 24, 2012 by kiltyone

Absolutely splendid. Very easy. I will make these again for our Easter and Passover brunches.

Reviewed on Mar. 24, 2012 by nfacemire

Is this for real. Who has the time to make something that takes two days to make. Sounds good but is way out of my time limits.