Almond Ring Coffee Cake 3-1/2 to 3-3/4 cups all-purpose flour, divided 1 package (1/4 ounce) active dry yeast 1 cup milk 1/3 cup butter 1/3 cup sugar 1/2 teaspoon salt 1 egg FILLING: 1/4 cup butter, softened 1/2 cup sugar 1/2 teaspoon almond extract GLAZE: 2 to 3 tablespoons milk Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Almond Ring Coffee Cake cont. 1 teaspoon almond extract 1-3/4 cups confectioners' sugar Sliced almonds, toasted, optional In a large mixing bowl, combine 2 cups flour and yeast. In a saucepan, heat the milk, butter, sugar and salt to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn on a lightly floured surface; roll into an 18-in. x 12-in. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

Almond Ring Coffee Cake rectangle. In a small mixing bowl, beat filling ingredients until smooth. Spread over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place on a greased baking sheet, sealing ends to form a ring. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden. Remove from pan to a wire rack to cool. In a small mixing bowl, combine milk and almond extract; whisk in confectioners' sugar until smooth. Drizzle over coffee cake. Sprinkle with almonds if desired. Yield: 8-10 servings. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008