ALMOND COFFEE CAKE
Enjoy the taste of almond in this coffee cake topped with berries - perfect for a wonderful breakfast
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 9
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In large bowl, beat butter, granulated sugar and almond paste with electric mixer on medium speed until light and fluffy. Beat in almond extract and eggs until well blended. On low speed, beat in flour, baking powder and salt just until blended. Spread batter in pan; sprinkle with almonds.
- Bake 45 minutes or until tooth-pick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift cake out of pan; cut into squares. Sprinkle with powdered sugar. Garnish with berries.
Nutrition Facts : Calories 403, Carbohydrate 46 g, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 210 mg
ALMOND BUTTERMILK COFFEE CAKE
Every bite of this almond buttermilk coffee cake is so dense, fragrant, and fluffy, laced with crispy apples and loaded with a nutty topping.
Provided by crys
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h39m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (375 degrees C). Lightly butter an 8-inch baking pan.
- Arrange enough apple wedges to form a single layer over the bottom and sides of the prepared pan.
- Heat a saucepan over medium heat. Add almonds; cook and stir until toasted, 4 to 5 minutes. Remove from heat.
- Beat 3 1/2 tablespoons butter, white sugar, and 1/4 cup brown sugar together in a bowl using an electric mixer until smooth. Add egg, applesauce, and honey; beat until smooth. Stir buttermilk, almond extract, and vanilla extract into the batter.
- Combine flour, baking soda, and 1/2 teaspoon salt in a bowl; stir mixture into the batter. Mix until well combined. Fold in 3/4 of the remaining apple wedges. Pour batter into the prepared pan. Top with 2 tablespoons toasted almonds.
- Bake the preheated oven for 35 minutes.
- Heat oats in a saucepan over medium heat; cook and stir until slightly toasted, about 5 minutes.
- Stir 3 tablespoons butter and 1/3 cup brown sugar together in a bowl until combined. Add remaining almond slices, oats, milk, and 1 pinch salt.
- Top the cake with remaining apple slices and oat mixture. Return to the oven and continue baking until a toothpick inserted into the center of the cake comes out clean, 10 to 15 minutes more. Let cool to room temperature, at least 25 minutes.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 39.8 g, Cholesterol 39.7 mg, Fat 10.5 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 5.3 g, Sodium 320.7 mg, Sugar 21.3 g
ALMOND PASTE
This recipe is for those of you who wish to make your own almond paste. I prefer making my own. When I feel lazy, I purchase it in specialty stores. Rose water can be substituted for the almond extract, and can be purchased in Middle Eastern stores, or maybe even health food stores.
Provided by Carol
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Grind almonds in a blender. Thoroughly mix in confectioners sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract or rosewater (see Cook's Note), using your hands to blend the heavy mixture.
- Store in the refrigerator up to 1 week or in the freezer up to 3 months.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 44.7 g, Fat 19.2 g, Fiber 4.5 g, Protein 9 g, SaturatedFat 1.5 g, Sodium 14.6 mg, Sugar 38.4 g
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 PASTE TWIRL COFFEE CAKE
Make and share this Almond Paste Twirl Coffee Cake recipe from Food.com.
Provided by CrazyLadyMe
Categories Breads
Time 3h25m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixer bowl, combine 2 cups flour & yeast.
- On the stove, heat milk, butter, granulated sugar & salt until 115-120 degrees. Don't worry if the butter isn't completely melted.
- Add to dry mixture in bowl.
- Add egg, beating at a low speed for 1/2 minute. Be sure to scrape the bowl during mixing so as to get all yeast incorporated.
- Beat at a high speed for 3 minutes.
- Stir in the remaining flour (and up to 1/2 cup more to make a soft, knead-able dough).
- Knead on floured surface until smooth.
- Put ball in greased bowl. Flip to grease both sides.
- Cover with damp cloth & let rise in a warm place until double (1-1 1/2 hours).
- Punch dough down & let rest 10 minutes.
- Roll into a rectangle (about 12x18 inches).
- Make the almond filling by creaming together sugar and butter. Stir in slmonds & extract.
- Spread the almond filling over the pastry.
- roll from the long edge & pinch to seal.
- Place seam side down on greased baking sheet (can be shaped as necessary to fit onto baking sheet).
- Cut every 1/2 inch to within 1/2 inch of bottom. Gently pull each slice alternately to left & right.
- Let rise in warm place until nearly double (about 1 hour).
- Bake in 375 degree overn for 20-25 minutes.
- While still hot, sprinkle with powdered sugar.
Nutrition Facts : Calories 212.3, Fat 9.4, SaturatedFat 4.9, Cholesterol 29.3, Sodium 129.2, Carbohydrate 29.1, Fiber 1, Sugar 13.5, Protein 3.5
ALMOND PASTE
Steps:
- Place the sugar, honey and water in a saucepan and bring to a strong boil. Place the almonds in the food processor and grind until coarse. Remove the boiling sugar from the heat and pour over the coarse almonds. Blend until smooth. This may take 10 minutes or more, depending on the strength of the food processor. Remember, food processors are not usually strong enough to yield the same consistency as the almond paste that you can buy. If your mixture is too thick and the food processor is straining, you can add a little Kirsch or simple syrup to the processor. Add the liquid slowly and stop when the processor is moving more freely. The quality of almond paste is determined by how smooth the consistency is.
- Wrap the almond paste in plastic wrap and allow it to cool. When you are ready to use it, knead in the butter. The butter makes it smooth and not so sticky.
CHOCOLATE COFFEE CAKE WITH ALMOND PASTE RECIPE
Need an almond paste recipe? Layer dough with a mix of almond paste, brewed coffee & cocoa powder for our Chocolate Coffee Cake with Almond Paste Recipe.
Provided by My Food and Family
Categories Dairy
Time 3h5m
Yield Makes 16 servings.
Number Of Ingredients 14
Steps:
- Dissolve yeast in warm water. Beat margarine and 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add yeast mixture, milk and eggs; mix well. Blend in flour and salt; cover. Let rise in warm place 2 hours or until doubled in volume.
- Preheat oven to 400°F. Mix almond paste, 1/2 cup sugar, the coffee and cocoa powder; set aside. Generously grease 10-inch tube pan; sprinkle with almonds and 1 Tbsp. sugar. Set aside. Punch down dough. Pat one third of the dough onto bottom of prepared pan, building up dough around center tube; spread with one half of the almond paste mixture. Repeat layers. Cover with remaining dough. Seal edge of dough to pan with floured hands.
- Bake 40 min. or until lightly browned. Remove from pan to wire rack; cool completely.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
CRANBERRY SWIRL COFFEE CAKE
This old family recipe is delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.
Provided by Laura Owen
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h15m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
- Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
- Bake 55 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 34.7 g, Cholesterol 51.2 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 6.6 g, Sodium 277 mg, Sugar 18.3 g
CRANBERRY ALMOND COFFEE CAKE
"Cranberries add a delightful tartness to this coffee cake that is a Christmas morning tradition for my family," writes Anne Keenan from Nevada City, California. "I make my own almond paste to use when making this treat." (You can find Anne's recipe by searching for "Homemade Almond Paste" in the Recipe Finder)
Provided by Taste of Home
Time 1h
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, cream almond paste, butter and 1/2 cup sugar until fluffy. Add two eggs, one at a time, beating well after each addition. Combine 1 cup flour and baking powder; add to creamed mixture. Beat in the remaining egg and flour. Stir in extracts. Gently fold in cranberries., Spread evenly into a greased 8-in. square baking dish; sprinkle with remaining sugar. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 285 calories, Fat 13g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 144mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 5g protein.
ALMOND DANISH COFFEE CAKE
Filled with almond paste, sugar and butter, this pastry will melt in your mouth. It's a must for me to make each holiday.
Provided by Taste of Home
Time 50m
Yield 2 coffee cakes (12 serving each).
Number Of Ingredients 19
Steps:
- In a small bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes and set aside. In a large bowl, combine the flour, salt and remaining sugar; cut in butter until mixture resembles coarse crumbs. Add egg and cream to yeast mixture. Add to flour mixture; stir to form a stiff dough. Divide in half; cover and refrigerate for 3 hours. , In a small bowl, beat the almond paste, brown sugar and butter until smooth. On a lightly floured surface, roll each portion of dough into a 15x6-in. rectangle. Spread filling down center third of dough to within 1/2 in of edges. Beat egg and water; brush over edges of dough. , Fold sides over filling; seal seam and edges. Place seam side down on greased baking sheets. Cut five to six small slits in top. Cover and let rise in a warm place for 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Cool completely. , For glaze, combine confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over coffee cakes. Sprinkle with almonds.
Nutrition Facts : Calories 156 calories, Fat 8g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 116mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
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ALMOND COFFEE CAKE RING (TEA RING) • FOOD FOLKS AND FUN
From foodfolksandfun.net
Ratings 8Calories 229 per servingCategory Bread, Pastry
- In a medium bowl add the almond paste, softened cream cheese, and sugar. Beat with a handheld mixer on medium speed until smooth. Cover the bowl with plastic wrap and refrigerate until ready to use.
- In a large measuring cup whisk together the milk, melted butter, honey, egg yolks, and vanilla, and set aside.
- Line 2 baking sheets with parchment paper, and set aside. On a large lightly floured piece of parchment paper, divide the dough into 2 equal pieces. Working with one piece of dough at a time, roll it out into an 18 x 9-inch rectangle. Spread half of the filling in a 1-inch wide strip just above the bottom edge of the dough.
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375ºF.
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