Almond Ring Coffee Cake Recipe

5 2 6
Almond Ring Coffee Cake Recipe
Almond Ring Coffee Cake Recipe photo by Taste of Home
Publisher Photo

Almond Ring Coffee Cake Recipe

Read Reviews
5 2 6
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 milk
  • 1/3 cup butter or margarine
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 egg
  • FILLING:
  • 1/4 cup butter or margarine, softened
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract
  • GLAZE:
  • 2 to 3 tablespoons milk
  • 1 teaspoon almond extract
  • 1-3/4 cups confectioners' sugar
  • Sliced almonds, toasted, optional

Directions

In a mixing bowl, combine 2 cups flour and yeast. In a saucepan over low heat, bring milk, butter, sugar and salt to 120°-130°; stir into flour mixture. Add egg; beat for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto floured surface; knead 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. Beat filling ingredients until smooth. Punch dough down. Roll into an 18-in. x 12-in. rectangle. Spread filling over dough to within 1 in. of edges. Starting at the long end, roll up tightly and seal edges. 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 to a wire rack. Combine milk and extract; whisk in 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 milk
  • 1/3 cup butter or margarine
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 egg
  • FILLING:
  • 1/4 cup butter or margarine, softened
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract
  • GLAZE:
  • 2 to 3 tablespoons milk
  • 1 teaspoon almond extract
  • 1-3/4 cups confectioners' sugar
  • Sliced almonds, toasted, optional
  1. In a mixing bowl, combine 2 cups flour and yeast. In a saucepan over low heat, bring milk, butter, sugar and salt to 120°-130°; stir into flour mixture. Add egg; beat for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto floured surface; knead 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. Beat filling ingredients until smooth. Punch dough down. Roll into an 18-in. x 12-in. rectangle. Spread filling over dough to within 1 in. of edges. Starting at the long end, roll up tightly and seal edges. 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 to a wire rack. Combine milk and extract; whisk in 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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Reviews forAlmond Ring Coffee Cake

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MY REVIEW
Sue Zappa User ID: 1094741 278212
Reviewed Nov. 23, 2017

"Definitely a "keeper"! I prepared the dough in my bread machine , so all I had to do was roll the dough, put the filling on it, roll it up & let it rise & bake! Cut down on prep time & let me get other things done. Made it for my husband's 65th birthday for a special breakfast for him. We had leftovers Thanksgiving morning. Everyone loved it!"

MY REVIEW
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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