Chocolate Almond Coffee Cake Food

ALMOND-CHOCOLATE COFFEE CAKE

Steps:

• Preheat oven to 350. Generously butter 10-inch Bundt pan or 13 x 9-inch baking pan.
• Combine nuts, brown sugar, morsels, cocoa, coffee granules, apricots and cinnamon in medium bowl; set aside.
• Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
• Beat butter in large bowl with an electric mixer until light and fluffy. Add granulated sugar and vanilla extract; beat for 2 minutes. Add eggs one at a time, beating well after each addition, until mixture is completely smooth. Alternately add flour mixture and yogurt; beginning and ending with flour mixture. Mix until smooth. Pour half the batter into prepared pan. Spread half the nut mixture on top; repeat layers.
• Bake for 1 hour or until wooden pick inserted near center comes out almost clean. Cool in pan on wire rack for 10 minutes before carefully turning cake out onto rack. Serve warm with powdered sugar sifted lightly over the top, if desired.

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.

CHOCOLATE ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 9-inch round cake pans.
• Combine flour, baking powder, baking soda and salt in small bowl.
• Set aside.
• Beat butter, sugar, honey and almond extract in large mixer bowl until creamy.
• Add eggs one at a time, beating well after each addition.
• Gradually beat in flour mixture alternately with milk.
• Stir in 1 cup morsels.
• Divide batter into prepared cake pans.
• In medium bowl add brown sugar and cut in butter or margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Stir in sliced almonds and 1/2 cup morsels.
• sprinkle over batter.
• Bake for 20 to 30 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans for 15 minutes.
• Melt remaining 1/2 cup morsels, butter or margarine and milk in small saucepan over low heat, stirring until smooth.
• Drizzle over coffeecake.
• Yummy!

WHITE CHOCOLATE AND ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a bundt pan.
• In a large mixing bowl, beat the sugar, eggs, butter on low until fluffy.
• Add the almond extract, baking powder, baking soda, flour, sour cream, and chopped white chocolate.
• Continue beating until blended.
• Spoon half the batter into the prepared pan.
• Filling: Combine brown sugar, white chips, and almonds.
• Mix well.
• Carefully spread over batter.
• Spoon remaining batter over filling.
• Bake 1 hr to 1hr and 10 min or until golden brown and done in middle.
• Set cake on a rack to cool for 15 minutes, then invert onto a serving plate.
• Sift powdered sugar over top.
• Serve warm or at warm temperature.

CHOCOLATE COFFEE CAKE WITH ALMOND PASTE RECIPE

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.

CREAM CHEESE ALMOND COFFEE CAKE

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.

CHOCOLATE ALMOND COFFEE

Steps:

• IF YOU HAVE A SEPARATE DECANTER/GLASS POT: Place the coffee in the filter in the brew basket of the coffee maker. Place the sugar in the empty pot of the coffee maker. Prepare the coffee with the cold water. When the brewing is complete, stir in the almond extract until mixed well. Go to step 3.
• IF YOU HAVE AN INTERNAL SYSTEM, FOLLOW THESE: Place the ground coffee in the brew basket. Prepare the coffee with the cold water. Place the sugar in a medium-large saucepan or a glass pitcher. When the brewing is complete, pour the brewed coffee into the saucepan with the sugar and add the almond extract and stir until well mixed.
• STEP 3: Microwave the half-and-half and chocolate in a medium microwavable bowl on HIGH for 1 minute. Stir until the chocolate is completely melted and mixture is smooth. Stir this into the brewed flavored coffee (if using the saucepan) or add the coffee to this bowl if using a decanter.
• Pour into large cups or mugs.
• If desired, top each serving with whipped cream and chocolate curls.
• Serve immediately.