“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!”
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VERIFIED BY Taste of Home Test Kitchen
- 1 loaf (1 pound) frozen bread dough, thawed
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon almond extract
- 3/4 cup white baking chips
- 1 tablespoon 2% milk
- GLAZE:
- 1 cup confectioners' sugar
- 1/4 teaspoon 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 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.
Originally published as Almond Coffee Cake in Country Woman
March/April 2007, p35
Reviews forAlmond Coffee Cake
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MY REVIEW
Reviewed Oct. 2, 2013
"i am a fanatic about anything almond flavored +this also hits on my love of coffee cakes."
MY REVIEW
Reviewed Apr. 28, 2013
"great"
MY REVIEW
Reviewed Feb. 1, 2013
"This is really over the top. It got a lot of comments when I made it for a brunch. It's just a little different. It takes a little time but it's worth the effort."
MY REVIEW
Reviewed May. 12, 2009
"MY FRIENDS ARE DIABETIC. I AM GOING TO SUBSTITUTE SPLENDA FOR SUGAR, USE FAT FREE MILK AND USE FAT FREE CREAM CHEESE.
I WILL LET YOU KNOW RESULTS."MY REVIEW
Reviewed Jan. 29, 2009
"Haven't made this yet, but I intend to this weekend. It sounds very easy and oh soooo good. Thanks for the recipe.
Judy"
