Almond-Cheese Coffee Cake Recipe
- 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
- 1/2 cup confectioners' sugar
- 1 tablespoon 2% milk
- 1/2 teaspoon vanilla extract
- 1/2 cup sliced almonds, toasted
- 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).
1 slice: 323 calories, 18g fat (9g saturated fat), 91mg cholesterol, 157mg sodium, 34g carbohydrate (12g sugars, 1g fiber), 6g protein
Reviews for Almond-Cheese Coffee Cake
"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."
"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."
"I made this and they are very good"
"I haven't mad it yet but I was wondwring if you could substittute cream cheese for the marscapone cheese?"
"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!!"
"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!"
"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."
"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 ;-)"
"Absolutely splendid. Very easy. I will make these again for our Easter and Passover brunches."
"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."