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Almond Coffee Cake Recipe

Almond Coffee Cake Recipe photo by Taste of Home

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“This cake is doubly delicious due to the cream cheese and vanilla chip filling,” notes Mary Shivers, Ada, Oklahoma. “I've made it for social gatherings and as a homey snack on chilly mornings. One piece leads to another!”

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Almond Coffee Cake Recipe

Prep: 35 min. + rising Bake: 20 min. + cooling

Yield: 8-10 Servings

35 20 55

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon almond extract
3/4 cup vanilla or white chips
1 tablespoon 2% milk
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon almond extract
1 to 2 tablespoons 2% milk
1/2 cup slivered almonds, toasted

Directions

On a lightly floured surface, roll dough into a 15-in. x 9-in. rectangle. Transfer to a lightly greased baking sheet.
In a small bowl, beat cream cheese and sugar until smooth. Beat in egg and extract (filling will be soft). Spread down center of rectangle; sprinkle with chips. On each long side, cut 1-in.-wide strips, about 1/2 in. from filling.
Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise in a warm place until doubled, about 1 hour.
Brush with milk. Bake at 350° for 20-30 minutes or until golden brown. Cool on a wire rack.
For glaze, in a small bowl, combine confectioners' sugar and extract. Stir in enough milk to achieve desired consistency. Drizzle over warm coffee cake. Sprinkle with almonds. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 slice) equals 382 calories, 17 g fat (8 g saturated fat), 49 mg cholesterol, 339 mg sodium, 50 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Almond Coffee Cake in Country Woman March/April 2007, p35

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Almond Coffee Cake

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Reviewed on Apr. 28, 2013 by janetwalker397

great

Reviewed on Feb. 01, 2013 by abreendre

This is really over the top. It got a lot of comments when I made it for a brunch. It's just a little different. It takes a little time but it's worth the effort.

Reviewed on Sep. 21, 2012 by marian08

This is for Katthyr000 is was going to make this with fat free cream cheese. Don't use fat free. There is too much water in it and it will come out terrible. Try low fat if you must but I never ever bake with fat free unless the recipe calls for it. Hope this helps.

Reviewed on May. 12, 2009 by katthyr000

MY FRIENDS ARE DIABETIC. I AM GOING TO SUBSTITUTE SPLENDA FOR SUGAR, USE FAT FREE MILK AND USE FAT FREE CREAM CHEESE.

I WILL LET YOU KNOW RESULTS.

Reviewed on Jan. 29, 2009 by judy7

Haven't made this yet, but I intend to this weekend. It sounds very easy and oh soooo good. Thanks for the recipe.

Judy