Almond-Cheese Coffee Cake

Name: Almond-Cheese Coffee Cake
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 1 loaf (12 slices).
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

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

Directions

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.
In a small bowl, combine the filling ingredients; set aside. Punch dough down. On a floured surface, roll into a 13x10-in. rectangle. Transfer to an ungreased baking sheet. Spread filling over dough to within 1 in. of edges.
Starting with a long side, roll just to the center of the rectangle; repeat with remaining side, meeting in the middle.
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.
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.

Nutrition Facts

1 slice: 323 calories, 18g fat (9g saturated fat), 91mg cholesterol, 157mg sodium, 34g carbohydrate (12g sugars, 1g fiber), 6g protein.

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Originally published as Almond Cheese Coffeecake in Taste of Home Christmas Annual 2010

Reviews

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Average Rating:

Suzy

Dec 25, 2017

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...
Katgen

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.
grandmastouch

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.
RenaRae

Mar 28, 2012

I made this and they are very good
nona104

Mar 26, 2012

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

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!!
PeggyGates

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!
bziol

Mar 25, 2012

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.
annsway1

Mar 24, 2012

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 ;-)
kiltyone

Mar 24, 2012

Absolutely splendid. Very easy. I will make these again for our Easter and Passover brunches.