Almond Ring Coffee Cake Recipe

5 1 5
Almond Ring Coffee Cake Recipe
Almond Ring Coffee Cake Recipe photo by Taste of Home
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Almond Ring Coffee Cake Recipe

Read Reviews
5 1 5
Publisher Photo
At our farm, we sometimes host tours of visitors to New England. I serve this special yeast bread to our guests first thing in the morning with coffee. It's also a regular on our family's Christmas menu. -Vie Spence, Woburn, Massachusetts
MAKES:
8-10 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min.

Ingredients

  • 3-1/2 to 3-3/4 cups all-purpose flour, divided
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup whole milk
  • 1/3 cup butter
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • FILLING:
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract
  • GLAZE:
  • 2 to 3 tablespoons whole milk
  • 1 teaspoon almond extract
  • 1-3/4 cups confectioners' sugar
  • Sliced almonds, toasted, optional

Directions

In a large bowl, combine 2 cups flour and yeast. In a saucepan, heat the milk, butter, sugar and salt to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat for 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn on a lightly floured surface; roll into an 18x12-in. rectangle. In a small bowl, beat filling ingredients until smooth. Spread over dough to within 1 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place on a greased baking sheet, sealing ends to form a ring. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden. Remove from pan to a wire rack to cool.
In a small bowl, combine milk and almond extract; whisk in confectioners' sugar until smooth. Drizzle over coffee cake. Sprinkle with almonds if desired. Yield: 8-10 servings.
Originally published as Almond Ring Coffee Cake in Taste of Home December/January 1998, p39

Nutritional Facts

1 piece: 429 calories, 12g fat (7g saturated fat), 54mg cholesterol, 247mg sodium, 73g carbohydrate (38g sugars, 1g fiber), 6g protein.

  • 3-1/2 to 3-3/4 cups all-purpose flour, divided
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup whole milk
  • 1/3 cup butter
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • FILLING:
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract
  • GLAZE:
  • 2 to 3 tablespoons whole milk
  • 1 teaspoon almond extract
  • 1-3/4 cups confectioners' sugar
  • Sliced almonds, toasted, optional
  1. In a large bowl, combine 2 cups flour and yeast. In a saucepan, heat the milk, butter, sugar and salt to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat for 3 minutes. Stir in enough remaining flour to form a soft dough.
  2. Turn onto floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn on a lightly floured surface; roll into an 18x12-in. rectangle. In a small bowl, beat filling ingredients until smooth. Spread over dough to within 1 in. of edges.
  4. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place on a greased baking sheet, sealing ends to form a ring. Cover and let rise until doubled, about 30 minutes.
  5. Bake at 375° for 20-25 minutes or until golden. Remove from pan to a wire rack to cool.
  6. In a small bowl, combine milk and almond extract; whisk in confectioners' sugar until smooth. Drizzle over coffee cake. Sprinkle with almonds if desired. Yield: 8-10 servings.
Originally published as Almond Ring Coffee Cake in Taste of Home December/January 1998, p39

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GrandmaKaaren User ID: 7589040 44516
Reviewed Jan. 8, 2014

"Very good cake. I am not very good with yeast recipes, but have to say this one turned out pretty good. I would definitely make this again. It was a simple recipe and not hard to make. You have to like almond, which I do. It is a "keeper" recipe."

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