Almond-Cheese Coffee Cake
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
Ingredients
- 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 large egg yolks, beaten, room temperature
- FILLING:
- 1 carton (8 ounces) Mascarpone cheese
- 1/4 cup sugar
- 3 tablespoons all-purpose flour
- 1 egg yolk
- 1 teaspoon grated lemon zest
- 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
Reviews
Even making a couple of rookie mistakes these were fabulous! I Burned the bottom slightly in the lower third of the oven (too low, middle is better) and I didn’t seal the two rolls together where they meet on the middle of the pastry, but still. Everyone at the Christmas brunch was blown away...
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.