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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
  • Total Time
    Prep: 45 min. + chilling Bake: 20 min. + cooling
  • Makes
    1 loaf (12 slices)


  • 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
  • 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


  • 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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  • 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.