ALMOND DREAM COFFEE CAKE
Almonds complement this moist and rich sour cream coffee cake.
Provided by Land O'Lakes
Categories Coffee Cake Almond Nut Breakfast and Brunch
Yield 16 servings
Number Of Ingredients 21
Steps:
- Heat oven to 350°F. Grease and flour 12-cup Bundt pan or 10-inch angel food cake (tube) pan.
- Combine 1 cup sugar, butter and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining coffee cake ingredients; beat at low speed, scraping bowl often, until well mixed. (Mixture will be thick.)
- Combine all filling ingredients in another bowl. Spoon half of batter into prepared pan; sprinkle with filling. Spoon remaining batter over filling.
- Bake 35-45 minutes or until toothpick inserted in center comes out clean. Cool completely.
- Invert cooled cake onto serving plate. Stir together all glaze ingredients in bowl; drizzle over cooled coffee cake. Garnish with sliced almonds, if desired.
Nutrition Facts : Calories 250 calories, Fat 12 grams, SaturatedFat grams, Transfat grams, Cholesterol 55 milligrams, Sodium 220 milligrams, Carbohydrate 33 grams, Fiber
ALMOND COFFEE CAKE
Steps:
- 1.Preheat the oven to 350°F.
- 2.Spray a 9-inch spring form pan with nonstick cooking spray.
- 3.Combine the flour and ¾ cup sugar in a bowl.
- 4.Cut in the butter until the mixture resembles coarse crumbs.
- 5.Reserve 1 cup of the mixture and set it aside. To the remaining crumb mixture add the baking powder, salt, sour cream, 1 egg, and almond extract. Blend well.
- 6.Spread the batter in pan. In a separate mixing bowl combine cream cheese, cottage cheese and ¼ cup sugar and beat with the paddle attachment of the mixer.
- 7.Add the remaining egg and beat an additional minute until blended well.
- 8.Pour the cheese mixture over the batter in the pan.
- 9.Combine the reserved crumb mixture with almonds. Sprinkle over the cheese mixture in the pan.
- 10.Bake at 350°F for 45-50 minutes or until cheese mixture is set and cake is firm and slightly pulling away from the sides of the pan. Cool before removing the sides of the pan and serving.
ALMOND COFFEE CAKE
Take care of the fuss of this Almond Coffee Cake with a surprise ingredient. You don't need mad baking skills to make this scrumptious Almond Coffee Cake!
Provided by My Food and Family
Categories Dairy
Time 52m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Mix cream cheese, 1/4 cup sugar, 1/2 tsp. extract and egg yolk until blended.
- Unroll crescent dough onto center of baking sheet; press seams and perforations together to seal. Spread cream cheese mixture into 3-inch-wide lengthwise strip down center of dough to within 1/4 inch of short ends.
- Make cuts, 1-1/2 inches apart, down both long sides of dough to within 1/2 inch of cream cheese mixture. Starting at one short end, bring opposite strips of dough together over filling, then twist gently in center to secure. Whisk egg white until foamy; brush onto dough.
- Bake 18 to 22 min. or until lightly browned. Cool 15 min.
- Mix remaining sugar, extract and milk until blended; drizzle over coffee cake. Sprinkle with nuts.
Nutrition Facts : Calories 270, Fat 17 g, SaturatedFat 8 g, TransFat 2 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
CREAM CHEESE ALMOND COFFEE CAKE
An adopted recipe, I have made this ahead when having company over for and easy breakfast. Original Intro: A great moist coffee cake.
Provided by Dawnab
Categories Breads
Time 50m
Yield 1 9x13 cake pan
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Spray a 9 x 13 cake pan.
- Cream butter, sugar and cream cheese very well until smooth.
- Add eggs, one at a time, scraping down as needed add vanilla and mix inches.
- Sift together dry ingredients and add alternately with milk.
- Stir in cherries.
- Spread into cake pan, smooth top Mix topping ingredients (excluding almonds) together.
- Sprinkle almonds then topping over batter.
- Press lightly.
- Bake until tests done.
Nutrition Facts : Calories 4208.5, Fat 223.7, SaturatedFat 122.8, Cholesterol 935.5, Sodium 2518.9, Carbohydrate 504.3, Fiber 10.5, Sugar 331.3, Protein 58.2
ALMOND DREAM COFFEE CAKE
Make and share this Almond Dream Coffee Cake recipe from Food.com.
Provided by MarieRynr
Categories Breads
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Grease and flour 12-cup Bundt pan or 10-inch tube pan.
- Combine 1 cup sugar, butter and eggs in large mixer bowl.
- Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
- Reduce speed to low; add all remaining coffee cake ingredients.
- Continue beating, scraping bowl often, until well mixed (2 to 3 minutes).
- (Mixture will be thick.).
- Combine all filling ingredients in small bowl.
- Spoon half of batter into prepared pan; sprinkle with filling.
- Spoon remaining batter into pan over filling.
- Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean.
- Cool completely.
- Invert cooled cake onto serving plate.
- Stir together all glaze ingredients in small bowl; drizzle over cooled coffee cake.
- Garnish with sliced almonds.
- TIP: Coffee cake can be baked a day ahead.
- Cool completely; cover.
- Just before serving, drizzle with glaze; garnish with almonds.
Nutrition Facts : Calories 254.9, Fat 12.2, SaturatedFat 7.1, Cholesterol 51.2, Sodium 221.8, Carbohydrate 33.4, Fiber 0.7, Sugar 20.1, Protein 3.5
DREAM COFFEE CAKE
I got this recipe from Taste of Home magazine. It is very moist, fluffy and is chock full of pecans. We enjoyed it best straight out of the oven at breakfast time with of course, a steaming cup of coffee. :0) You will find this cake tastes of homemade comfort and yet it only takes a few minutes to prepare. The recipe said the cake freezes well too.
Provided by Bellablue
Categories Breads
Time 1h
Yield 1 cake, 20 serving(s)
Number Of Ingredients 7
Steps:
- 1.Preheat oven to 350F Grease a 13 x 9 inch baking pan.
- 2.Combine cake mix, vegetable oil, eggs and sour cream in a large bow. Beat two minutes with a mixer at low speed, scraping sides of bowl frequently.
- 3. Mix sugar, cinnamon and pecans in a medium bowl.
- 4. Spread half the batter in pan. Sprinkle half the pecan mixture over top. Repeat with remaining batter and pecan mixture.
- 5. Bake 40-45 minutes, or until a wooden toothpick inserted in the center comes out clean. Serves 20.
ALMOND DANISH COFFEE CAKES
Rich almond paste is enveloped within each of these tender, flaky pastries, making them the perfect choice for a festive gathering. At first glimpse, guests will know these were a labor of love. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Time 2h25m
Yield 2 loaves (12 slices each).
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and cubed butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough. Cover and refrigerate for 8 hours or overnight., Turn onto a heavily floured surface; roll dough into an 18x12-in. rectangle. Cut cold butter into thin slices. Starting with a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges., Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 12x6-in. rectangle. Press edges to seal. Cover and refrigerate for 30 minutes. Roll dough into an 18x12-in. rectangle., Repeat steps of dough folding, ending with a 12x6-in. rectangle, chilling and rolling dough into an 18x12-in. rectangle three times., In a small bowl, combine the almonds, confectioners' sugar, egg whites and almond extract. Set aside. On a floured surface roll dough into a 20-in. square. Cut in half, forming two rectangles., Spoon half of the almond paste over one rectangle. Roll up jelly-roll style, starting with a long side. Brush edge with egg white; pinch seam to seal. Bring ends of roll towards the center to form a "B" shape. Place seam side down on a parchment paper-lined baking sheet. Repeat with remaining dough and almond paste., Cover and let rise in a warm place until doubled, about 40 minutes. Combine egg yolk and water; brush over dough. Sprinkle with sliced almonds., Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 291 calories, Fat 15g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 174mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 7g protein.
SOUR CREAM COFFEE CAKE WITH ALMOND GLAZE
A recipe that came to be with ingredients that I had in the kitchen and was in a hurry to prepare a brunch-cake for my company. It is simple and easy to make.
Provided by Manami
Categories Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Butter and flour a 9x13 cake pan.
- Mix all ingredients for cake, adding sour cream last.
- Combine filling ingredients in a small bowl, mix well.
- Pour half the batter into pan & sprinkle the filling over the batter, and then cover with batter.
- Sprinkle with chocolate chips, if desired.
- Bake for 45-50 minutes.
- Let cool for 10 minutes or longer.
- Make the icing by combining all ingredients in a small bowl.
- If necessary add more milk or water to arrive at correct consistency.
- Use almonds to decorate the cake, if desired.
- Drizzle the glaze on cake.
Nutrition Facts : Calories 723.8, Fat 32.9, SaturatedFat 17.3, Cholesterol 123.9, Sodium 166.7, Carbohydrate 102.5, Fiber 2.5, Sugar 74.1, Protein 8.3
RASPBERRY ALMOND COFFEE CAKE
This is a recipe from my Mom and I've had to be a detective to figure out where she got it from. I think this one is from Cooking Light because it seems to be somewhat 'lightened'. The original recipe called for 2 T. of margarine but we don't use margarine in my house so I've replaced it with butter. Use the margarine if you wish (margarine has trans fats but I won't do the lecture).
Provided by Hey Jude
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- preheat oven to 350°.
- Combine raspberries and brown sugar in a bowl, set aside.
- Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, butter, 1 teaspoons vanilla and egg in a small bowl; stir well. Add to flour mixture, stirring just until moist. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.
- Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes on a wire rack.
- Combine powdered sugar, milk, and 1/4 tsp vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.
Nutrition Facts : Calories 181.8, Fat 4.3, SaturatedFat 2.2, Cholesterol 31.8, Sodium 145.8, Carbohydrate 32.4, Fiber 1.5, Sugar 18.9, Protein 3.6
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