Almond-Cheese Coffee Cake Recipe
Almond-Cheese Coffee Cake Recipe photo by Taste of Home

Almond-Cheese Coffee Cake Recipe

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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
TOTAL TIME: Prep: 45 min. + chilling Bake: 20 min. + cooling
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 45 min. + chilling Bake: 20 min. + cooling
MAKES: 12 servings


  • 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
  • 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

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.


  1. 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.
  2. 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.
  3. Starting with a long side, roll just to the center of the rectangle; repeat with remaining side, meeting in the middle.
  4. 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.
  5. 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).
Originally published as Almond-Cheese Coffee Cake in Taste of Home Christmas Annual Annual 2010, p110

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Reviewed Dec. 26, 2014

"I thought the directions for rolling and cutting were a bit difficult to understand, and didn't care for the finished product. But it was fun trying it. And it certainly is pretty."

Reviewed Apr. 9, 2012

"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 Mar. 28, 2012

"I made this and they are very good"

Reviewed Mar. 26, 2012

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

Reviewed Mar. 25, 2012

"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!!"

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