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

Almond-Cheese Coffee Cake Recipe

Read Reviews (9)
5 9
Publisher Photo
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
TOTAL TIME: Prep: 45 min. + chilling Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2-1/2 cups King Arthur Unbleached 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
  • FILLING:
  • 1 carton (8 ounces) Mascarpone cheese
  • 1/4 cup sugar
  • 3 tablespoons King Arthur Unbleached 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.

Directions

  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

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.

Reviews for Almond-Cheese Coffee Cake(9)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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.

MY REVIEW
Reviewed Mar. 28, 2012

I made this and they are very good

MY REVIEW
Reviewed Mar. 26, 2012

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

MY REVIEW
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!!

MY REVIEW
Reviewed Mar. 25, 2012

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!

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