Almond Ring Coffee Cake

Who doesn’t want to wake up to this? ☕️🥮😎 An almond ring coffee cake made from subtly sweet and tender yeast dough and filled with almond puree is baked until golden on the outside, and soft on the inside. Then, top it all with a simple almond flavored icing and toasted sliced almonds. It’s easy to make and while you’re at it … why not make two and freeze one for later!

When I was just two years old, one of my parents’ neighbors brought this coffee cake to our house when my little sister was born in late November. What a treat it was and my mom was so enthused that she phoned for the recipe! Are we ever glad she did. It’s become a mainstay in our household ever since. These days I make it for my own family, and when I do, I usually do make two recipes … one for now and one to freeze for later. It’s also a great breakfast treat for special occasions like holidays or summer guests. We have a lot of guests at the cabin in the summer, so this one makes the cut often!

One thing my husband just asked me about is whether I can make it with a jam filling instead of the almond filling. I absolutely love the almond paste filling, but if you’re more of a jam person, then I can see where it could be delicious in this yeast dough pastry. When I get around to doing that, I will definitely report back! But, you can definitely make it with a filling of butter, brown sugar, cinnamon, pecans and currants and it’s delicious. That we have done and it’s excellent.

Almond Ring Coffee Cake

An almond ring coffee cake made from subtly sweet and tender yeast dough and filled with almond puree is baked until golden on the outside, and soft on the inside. Then, top it all with a simple almond flavored icing and toasted sliced almonds.
Servings 8 Servings
Prep Time 15 hrs
Cook Time 25 mins
Proofing Time 2 hrs

Equipment

  • 1 9-inch pie dish

Ingredients

Pastry Dough

  • 2 1/2 cups all-purpose flour
  • 1 pkg. active dry yeast (or 2 1/4 tsp.)
  • 3/4 cup milk
  • 1/4 cup granulated sugar
  • 2 oz. unsalted butter 1/2 stick or 1/4 cup
  • 1 tsp. salt
  • 1 large egg
  • 1 tsp. vanilla extract

Almond Filling

  • 10 oz. Solo Brand Almond Cake & Pastry Filling (The whole can is 12.5 oz, but you don’t need all of it, so save it for another use.)
  • 2 oz. butter, softened to room temp 1/2 stick or 1/4 cup
  • 1/2 tsp. salt
  • 1/2 tsp. almond extract

Icing

  • 1 cup powdered sugar, sifted
  • 2 tsp. milk (+/-)
  • 1/2 tsp. almond extract
  • 1/2 cup toasted, sliced almonds for garnish on top of icing

Instructions

Pastry Dough

  • Place 1 1/2 cups of the flour and the yeast in a large bowl and set aside.
  • In a saucepan, heat butter, sugar, salt and milk, until butter is almost melted, but the milk does not boil, approximately 110-115° F on a candy thermometer.
  • Add liquids to dry mixture along with egg and vanilla and beat well with a large wooden spoon until thoroughly integrated.
  • Add remaining flour, a little at a time, until it turns into a soft dough.
  • Turn dough out onto a floured cloth or board and knead, using additional flour as needed, for about five minutes or until the dough is elastic and pops back when poked. Place dough in a greased or sprayed bowl, turning once to coat top and bottom and cover the bowl with a damp cloth. Allow to rise until double in size, or about 1 to 1 1/2 hours. Once risen, punch dough down with your fingers and allow to rest for 10 more minutes.
  • While the dough is rising, grease or spray a 9-inch pie dish. Set aside.
  • On a floured board or cloth, roll the dough into a large rectangle, about 10 x 15 inches. Spread filling (recipe below) to cover the entire dough rectangle.
  • Roll the dough into a log, beginning with the long end so the log is about 15 inches long. Form into a circle and place into the prepared pie dish, with the seam side down. Pinch the open ends together, so that you have a complete circle. With kitchen shears, snip little air holes in the top of the pastry every couple of inches. Let rise again for about 30 minutes, or until the roll is nearly doubled in size.
  • Preheat oven to 350° F while the pastry is doing the second rising.
  • Bake for 20-25 minutes, or until golden brown on the outside. Remove from oven and cool completely.
  • Once cooled, drizzle with icing and top with toasted, sliced almonds

Almond Filling

  • Blend all of the ingredients with a fork until well integrated.

Icing

  • Sift powdered sugar into a bowl. Slowly add milk and almond extract and stir until it reaches a good consistency for drizzling from a spoon. If you need to add more or less milk or powdered sugar to get there, don’t worry at all. It happens!

Notes

This coffee cake stores very well in the refrigerator for up to a week and freezes beautifully too. I usually freeze the coffee cake before icing and adding the sliced almonds. Once I thaw it out, I dress it up with those goodies!
Course: Breads, Breakfast
Keyword: Almond paste, Almond Ring Coffee Cake, Almond Sweet Rolls

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