Almond Ring Coffee Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 266.0
- Total Fat: 6.4 g
- Cholesterol: 25.3 mg
- Sodium: 109.9 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 1.4 g
- Protein: 5.6 g
View full nutritional breakdown of Almond Ring Coffee Cake calories by ingredient
Introduction
A slightly changed Taste of Home recipe that is out of this world!!! A slightly changed Taste of Home recipe that is out of this world!!!Number of Servings: 12
Ingredients
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Flour, 3 1/2 cup
Yeast, 1 package (1/4 oz)
Milk, 1 cup
Granulated Sugar, 1/3 cup
Apple Sauce, 1/3 cup
Salt, 1/2 tsp
Almond Paste, crumbled, 2 oz (more or less)
Egg,
Filling:
Butter, 1/4 cup
Sugar, 1/2 cup
Almond Paste, 1 oz (more or less)
almond extract, 1/2 teaspoon (or more to taste)
Directions
In a large mixing bowl, combine 2 cups flour and yeast. In a saucepan, heat the milk, sugar and salt to 120°-130°. Add to dry ingredients; beat until moistened. Add almond paste, apple sauce & egg; beat for 3 minutes. Stir in enough remaining flour to form a soft dough (may take a bit more to get a "bread" consistancy because of the added liquid in the apple sauce).
Turn onto floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn on a lightly floured surface; roll into an 18-in. x 12-in. rectangle. In a small mixing bowl, beat filling ingredients until smooth (I prefer to double the extract because I LOVE the almond taste). Spread over dough to within 1 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place on a greased baking sheet, sealing ends to form a ring. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden. Remove from pan to a wire rack to cool.
There is a glaze you can top it with which is not included in the nutritional information:
Milk, 2 to 3 tablespoons
almond extract, 1 teaspoon
confectioners' sugar, 1 3/4 cup
sliced almonds, optional
In a small mixing bowl, combine milk and almond extract; whisk in confectioners' sugar until smooth. Drizzle over coffee cake. Sprinkle with almonds if desired. Yield: 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user KRISLEEB.
Turn onto floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn on a lightly floured surface; roll into an 18-in. x 12-in. rectangle. In a small mixing bowl, beat filling ingredients until smooth (I prefer to double the extract because I LOVE the almond taste). Spread over dough to within 1 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place on a greased baking sheet, sealing ends to form a ring. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden. Remove from pan to a wire rack to cool.
There is a glaze you can top it with which is not included in the nutritional information:
Milk, 2 to 3 tablespoons
almond extract, 1 teaspoon
confectioners' sugar, 1 3/4 cup
sliced almonds, optional
In a small mixing bowl, combine milk and almond extract; whisk in confectioners' sugar until smooth. Drizzle over coffee cake. Sprinkle with almonds if desired. Yield: 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user KRISLEEB.
Member Ratings For This Recipe
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CECTARR
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CD1987279
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