DELICIOUS ALMOND BRAIDS
Similar to an almond crescent, this coffee cake is light and flaky with a rich almond center. It's so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy. —Gina Idone, Staten Island, New York
Provided by Taste of Home
Time 55m
Yield 2 braids (6 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add egg and flour; process until smooth., Place puff pastry sheets onto a greased baking sheet. Spread half of the filling mixture down the center third of 1 pastry sheet. On each side, cut 8 strips about 3-1/2 in. into the center. Starting at 1 end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining pastry and filling., Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool completely., Combine the confectioners' sugar, milk and almond extract. Drizzle over braids; sprinkle with almonds. Cut into slices to serve.
Nutrition Facts : Calories 430 calories, Fat 25g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 197mg sodium, Carbohydrate 49g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.
'OLE FASHIONED ALMOND FILLED COFFEE CAKE
This is a very good,tried and true treat,tucked in with favorites of our home.If one enjoys the flavor and richness of almond flavor,then this will please you,as will the almond paste filling herein!It's so good and often a holiday joy,among other times too!Enjoy!
Provided by barbara hale
Categories Other Breads
Time 1h25m
Number Of Ingredients 18
Steps:
- 1. Oven to 325.Grease a 10x4 inches,or 12-cup Bundt type pan. Prepare Almond Filling-(recipe below)-and set it aside.
- 2. Coffee Cake: Beat sugar,margarine,vanilla and eggs on medium speed-2min's scraping sides of bowl. Mix dry ingredients-flour,bpowder,bsoda,and salt.
- 3. Beat in flour/dry ingredients and sour cream,on low speed,alternating into egg mixture.
- 4. Spread 1/3 of the batter(about 2 cups)in pan. Sprinkle with 1/3 of the almond filling (about 1/3 cup)that you initially prepared. Repeat this step 2 times.
- 5. Bake about one hour,or until a toothpick inserted near the center comes out clean. **Cool 20min's.Carefully remove from pan.*
- 6. Drizzle with glaze. GLAZE:Simply mix all 3 ingredients together until smooth.
- 7. **Sometimes I wait a few min's longer,for the coffee cake to cool alittle more,before I remove it from the pan.Angel food/bundt type pans can be "fussy" at this point,as some might know and agree.But this is just my own comment here from experience.
OLD FASHIONED SOUR CREAM COFFEE CAKE WITH APPLE-NUT FILLING
A classic old fashioned recipe because you cook the apple filling before adding it to the cake. We loved it!
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.
- Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.
- Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.
- Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.
- Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.
- Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.
- To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake.
GRANDMA'S OLD FASHIONED COFFEE CAKE
This is another of our "southern" favorites. Grandma used to make this, we'd eat it warm with a little butter on top
Provided by Lali8752
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix oil, buttermilk, egg and vanilla.
- Add flour, sugar, soda, cocoa and salt.
- Mix all together well and add coffee.
- Pour into lightly greased and floured 8X13X2 sheet pan (I have made it in a bundt pan too).
- bake 350F degrees for 30 minutes.
Nutrition Facts : Calories 390, Fat 19.2, SaturatedFat 2.6, Cholesterol 18.4, Sodium 431.5, Carbohydrate 51.7, Fiber 1, Sugar 34.4, Protein 3.8
OLD-FASHIONED COFFEE CAKE
"I have many buttermilk recipes, and this one brings back the flavor of old fashioned homemade doughnuts," says Rita Reifenstein of Evans City, Pennsylvania. Spiced with nutmeg, slices of the tasty cake are even more tempting served with a dollop of whipped cream.
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder, and 1 teaspoon nutmeg; add to creamed mixture alternately with buttermilk. Pour into a greased 9-in. square baking pan (batter will be thick). , Combine the remaining sugar and nutmeg; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 319 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 324mg sodium, Carbohydrate 51g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
BRAIDED COFFEE CAKE
Got this recipe from Better Homes, and it produces a very nice sweet bread. The good part about it is that you can make the dough and then refrigerate it for up to 24 hours. You can make it in the evening and then just assemble the bread in the morning!
Provided by Marz7215
Categories Yeast Breads
Time 2h45m
Yield 2 loaves, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in the 1/2 cup warm water. Stir in egg. In a small saucepan, heat and stir the 1/2 cup butter, 1/2 cup water, 1/4 cup sugar and salt until mixture is lukewarm and butter is almost melted. Stir butter mixture into the yeast mixture. Stir in flour.
- On a lightly floured surface, knead the dough for 4 to 6 strokes or until ingredients are combined. Transfer to a greased bowl. Cover with greased plastic wrap; chill if you like for 8-24 hours.
- Let dough stand, covered, at room temperature for 1 hour. Meanwhile, lightly grease baking sheet. Divide dough in half. On a lightly floured surface, roll each half of dough into a 14X9 inch rectangle. Spread the melted butter over dough rectangles. In a small bowl, mix nuts, 1/2 cup sugar, brown sugar and cinnamon. Cut each rectangle into 3 14X3 inch strips. Sprinkle the mixture in the center of each strip. Using your fingers pinch dough to seal.
- To shape a loaf, place 3 filled ropes, seam side down, 1 inch apart. Starting at the middle, loosely braid by bringing the left rope over the center rope. Next bring the right rope over new center rope. Repeat to end. Press ends together to seal; tuck under. Repeat to make a second loaf. Carefully transfer braids to cookie sheet. Cover and let rise for 1 hour.
- Preheat oven to 350°F Bake for 20-25 minutes or until loaves sound hollow when lightly tapped. Immediately remove loaves from baking sheet. Cool on wire racks. Meanwhile, in a medium bowl, combine 11/2 cup sifted powdered sugar, 1 tbsp milk, and 1/2 teaspoons vanilla. Stir in additional milk, 1 teaspoons at a time, until icing is easy to drizzle. Drizzle icing on loaves.
Nutrition Facts : Calories 1136.5, Fat 45.9, SaturatedFat 23.6, Cholesterol 144.4, Sodium 828.8, Carbohydrate 165.5, Fiber 5.8, Sugar 65.2, Protein 18.5
CHERRY ALMOND COFFEE CAKE
This delicious coffee cake, which was developed by Robin Hood Multifoods' test kitchen, can also be made with apple or blueberry pie filling.
Provided by Irmgard
Categories Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour and sugar in a large bowl.
- Cut in the butter with a pastry blender until the mixture is crumbly.
- Set aside 1/2 cup for the topping.
- Add the baking powder and baking soda to the remainder.
- Beat together the egg, buttermilk and almond extract.
- Add to the dry ingredients, stirring until just moistened.
- Spread two-thirds of the batter over the bottom and partway up the side of a prepared 8-1/2 or 9-inch springform pan.
- Spoon the pie filling evenly over the batter.
- Drop small spoonfuls of the remaining batter over the filling.
- Stir the almonds into the reserved crumbled mixture.
- Sprinkle over the batter.
- Bake for 65 to 75 minutes for a 8-1/2 pan or 50 to 60 minutes for a 9-inch pan in a preheated 350 degree F oven or until a toothpick inserted in the center comes out clean.
- Cover with a piece of foil it the top is getting too brown.
Nutrition Facts : Calories 472.7, Fat 20.4, SaturatedFat 11.5, Cholesterol 73.1, Sodium 269.7, Carbohydrate 66.5, Fiber 1.8, Sugar 20.2, Protein 6.4
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