Printable | Taste of Home

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
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

Printed from tasteofhome.com Sep 5, 2008

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Almond Ring Coffee Cake cont.

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. 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.