Description
This Almond Filled Coffee Cake is a soft, slightly sweet yeast-based cake with a tender crumb, filled generously with almond spread and topped with crunchy sliced almonds for added texture. Perfect for breakfast or an afternoon treat, it features a fluffy ring shape with twisted segments that reveal the nutty filling inside. The cake requires a two-hour rise and a final bake until golden brown, offering a delightful homemade bakery experience with rich almond flavors.
Ingredients
Scale
Dough Ingredients
- 4 egg yolks, room temperature
- 1/2 cup sugar
- 1 stick (8 tablespoons) butter
- 1 1/2 cups milk
- 2 teaspoons vanilla extract
- 1 package active dry yeast (about 2 1/4 teaspoons)
- 2 teaspoons salt
- 4 3/4 cups all-purpose flour, plus more for rolling
Filling
- 2 cans almond spread (spread very thin on each dough; you may have some leftover)
Egg Wash Topping
- 1 egg white, beaten
- Sliced almonds, for topping
Instructions
- Prepare the Milk and Butter Mixture: Heat the butter and milk together until lukewarm, about 100-110°F, to create the perfect temperature for yeast activation without killing it.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, yeast, and salt.
- Combine Wet and Dry Ingredients: Slowly pour the lukewarm milk and butter mixture into the flour mixture while mixing with a flat beater. Add the egg yolks and vanilla extract and continue mixing until a sticky dough forms.
- Knead the Dough: Transfer the dough to a floured board and knead with floured hands for about 3 minutes until smooth and elastic.
- First Rise: Place the dough into a greased bowl, cover it tightly with plastic wrap and a saucepan lid to maintain warmth, and let it rise in a warm spot for 2 hours, or until doubled in size.
- Shape and Fill the Dough: Roll out the risen dough into a rectangle. Spread the almond filling thinly over the dough. Roll the dough like a jelly roll, then form it into a ring shape. Use about half a can of filling for two rings or adjust the amount based on your desired sweetness.
- Cut and Twist: Using scissors or a sharp knife, slice the ring every 2 inches, making around 10 cuts. Twist each cut piece so the filling faces upward, exposing the almond filling.
- Second Rise: Cover the twisted ring loosely with a towel and let it rest for about 25 minutes to puff slightly.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Apply Egg Wash and Toppings: Brush the surface of the cake with the beaten egg white and sprinkle sliced almonds evenly on top.
- Bake: Place the coffee cake in the preheated oven and bake for approximately 25 minutes or until the top is golden brown and the cake is cooked through.
- Cool and Serve: Remove the cake from the oven and allow it to cool slightly before serving. Enjoy your delicious almond-filled coffee cake fresh as a sweet breakfast or snack.
Notes
- You can substitute the almond filling with other fillings like raspberry preserves or a mixture of pecans, cinnamon, sugar, and melted butter.
- For a less sweet coffee cake, use less filling and spread it lightly.
- The kneading time is relatively short; avoid over-kneading to maintain a tender crumb.
- Make sure the milk and butter mixture is not too hot to avoid killing the yeast.
- Ensure the dough is covered properly during rising to prevent drying out.
- Twisting the cut dough pieces exposes the filling and creates the distinctive look and texture of the cake.
