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 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
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 RING COFFEE CAKE
Make and share this Almond Ring Coffee Cake recipe from Food.com.
Provided by Ambervim
Categories Breads
Time 50m
Yield 1 Cake
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Sift flour, salt and baking powder.
- Cut in butter to create course crumbs.
- Stir in oats and raisins.
- Add eggs, milk and almond extract.
- Knead gently.
- Roll out into a 12x24 inch rectangle.
- Brush with 2 tbs melted butter.
- Sprinkle with 1/4 cup brown sugar.
- Roll up starting with long edge.
- Place in 9 inch cake pan seam down.
- Slice at 1 inch intervals to within 1/2 inch of center.
- Turn and cut section upward.
- Brush with remaining butter.
- Sprinkle with 1/4 cup brown sugar.
- Bake for 25 minutes.
- While still warm, frost with icing and sprinkle with almonds.
Nutrition Facts : Calories 3072.2, Fat 161, SaturatedFat 84, Cholesterol 702.8, Sodium 3995.9, Carbohydrate 348.8, Fiber 25.5, Sugar 47.1, Protein 69.1
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.
CINNAMON ALMOND RING COFFEE CAKE
Make and share this Cinnamon Almond Ring Coffee Cake recipe from Food.com.
Provided by Chef mariajane
Categories Breads
Time 25m
Yield 2 coffee cakes
Number Of Ingredients 19
Steps:
- FOR THE FILLING: fit standing mixer with paddle attachment and mix almond paste, confectioners sugar, dark brown sugar, cinnamon and cream cheese until smooth. cover with plastic and refrigerate until ready to use.
- FOR THE DOUGH: Adjust oven rack to upper-middle postitions and heat over 200°F When oven reaches 200F shut oven off. Lightly grease large bowl with nonstick cooking spray. Line 2 baking sheets with parchment paper and grease with cooking spray.
- Mix milk, honey, melted butter, yolks, and vanilla in large measuring cup. Mix flour, yeast, and salt in bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes togehter, increase speed to medium and mix until shiny and smooth, 4-6 minutes. (Dough will be sticky). Turn dough onto heavily floured work surface, shape into ball, and transfer to a greased bowl. Cover bowl with plastic wrap and place in turned-off oven until dough is nearly doubled, about 20 minutes.
- On lightly floured surface, divide dough into 2 equal pieces. Working with one piece of dough at a time, roll dough into an 18x9-inch rectangle with long side facing you. Spread with half the filling; using both hands, carefully roll the dough into an even cylinder and moisten the top 1/2-inch of the dough to seal. Press to seal and transfer, seam side down to parchment-lined baking sheet. Repeat with remaining dough and filling. Shape each cylinder into a ring. Using paring knife, make cuts around the outside of dough. spacing them about 1 1/2 inches apart. Rotate each piece of dough cut side up.
- Cover with plastic wrap coated with cooking spray and return to oven until rings have puffed slightly, 30-40 minutes. Remove from oven and heat oven to 375°F.
- FOR THE TOPPNG: Whisk reserved egg whites in small bowl, then brush rings with with egg whites. Sprinkle with almonds and bake until deep brown, about 25 minutes, switching and rotating pans halfway through baking.
- While rings are baking or cooling, whisk confectioners sugar, cream cheese, milk, and vanilla in small bowl until smooth. Drizzle icing over baked coffee cakes and serve warm.
- COFFEE CAKE IN THE FREEZER: This recipe makes two coffee cakes, which can be baked together or separately, with the second ring frozen for later use.
- To freeze one coffee cake: Transfer shaped ring ot large plate and wrap in two layers of plastic wrap and then foil. (Unbaked ring can be frozen for up to 1 month). The night before baking, transfer frozen ring to refrigerator. The next day, unwrap ring and transfer to baking sheet lined with parchment paper that has been grease with cooking spray. Then proceed to letting dough rise in the oven that has been heated to 200F and then turned off. Brush with egg wash, sprinkle with almonds bake (on middle rack) cook and ice as directed.
Nutrition Facts : Calories 3277.4, Fat 133.3, SaturatedFat 58.5, Cholesterol 555.2, Sodium 2794.6, Carbohydrate 460.2, Fiber 18.3, Sugar 212.6, Protein 69.3
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- Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. In food processor bowl with metal blade, combine almond paste, sugar, flour, cardamom and butter; process with on/off pulses to form crumbly mixture.
- On work surface, unroll each can of dough into 1 large rectangle. Overlap short sides of rectangles to form 1 long rectangle, 25x8 inches. Press edges and perforations to seal. Sprinkle almond paste mixture over dough to within 1/2 inch of edges; press mixture gently into dough.
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- Bake at 375°F. for 25 to 30 minutes or until golden brown. Remove coffee cake from cookie sheet; place on wire rack. Cool 45 minutes or until slightly cooled.
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