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Almond Coffee Cake

 Almond Coffee Cake
“This cake is doubly delicious due to the white chocolate and cream cheese 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!”
8-10 ServingsPrep: 35 min. + rising Bake: 20 min. + cooling


  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 3/4 cup white baking chips
  • 1 tablespoon 2% milk
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1 to 2 tablespoons 2% milk
  • 1/2 cup slivered almonds, toasted


  • On a lightly floured surface, roll dough into a 15x9-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.
  • Preheat oven to 350°. Brush with milk. Bake 20-30 minutes or

2 of 2

Almond Coffee Cake (continued)

Directions (continued)

  • 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
  • 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.