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Recipe Name: Almond Coffee Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 2 1/2 t. dry yeast
1 Cup(s) Warm water, 105-115 degrees
1/4 Cup(s) Warm water and 3/4 cup warm
1/4 Cup(s) Sugar, up to 1/3
1/3 Cup(s) Unsalted butter or margarine
1 Egg
2 Teaspoon(s) Kosher salt
4 Cup(s) Bread or unbleached
All-Purpose Flour
1/2 Cup(s) Unsalted butter or
margarine softened
1 1/4 Cup(s) Almond paste, about 12 oz.
1/4 Cup(s) Packed brown sugar, up to
1 Teaspoon(s) Almond extract
1 Egg, beaten with
1 Tablespoon(s) Water, Egg wash
Dissolve the yeast in 1/4 cup of the warm water. Stir in 1 teaspoon of
the sugar and let stand until foamy, about 5 minutes. Add the
remaining water, remaining sugar, butter, egg, and salt. Blend in 1
1/2 cups of the flour. Add enough of the remaining flour, 1/2 cup at a
time, to make a workable dough. On a lightly floured surface or in a
mixer with a dough hook, knead the dough, adding more flour as needed,
until smooth and springy, about 5 minutes. Place in a greased bowl,
turning to coat. Cover loosely with a towel or plastic wrap and let
rise in a warm, draft-free place until nearly double in bulk, about 1
1/2 hours, or int eh refrigerator overnight. Punch down the dough. To
make the filling: Beat the butter until smooth, about 1 minute.
Gradually beat in the almond paste. Add the sugar and almond extract
and beat until smooth. On a lightly floured surface, roll the dough
into an 18-by-12-inch rectanble about 1/4 inch thick. Or divide the
dough in half and roll each half into a 12-by-8-inch rectangle. Spread
evenly with the filling, leaving a 1-inch border on all sides.
Starting from a long side, roll up jelly-roll style, pinching the
seams to seal. Place, seam side down, on a lightly greased baking
sheet and bend into a horseshoe shape or ring. Cover and let rise
until nearly double in bulk, about 45 minutes. Preheat the oven to
350 degrees F. Brush the cake with the egg wash. Bake until it is
golden brown and sounds hollow when tapped on the bottom, about 40
minutes. If the cake looks as if it is starting to burn, cover loosely
with foil, dull side down. Let cool on the baking sheet for 10
minutes, then transfer to a rack to cool. Recipe by: Gil Marks, __The
World of Jewish Entertaining__ Posted to JEWISH-FOOD digest by Nancy
Berry <> on Sep 28, 1998, converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 8059
Calories From Fat: 4048
Total Fat: 457.8g
Cholesterol: 1319mg
Sodium: 4387.3mg
Potassium: 3225.7mg
Carbohydrates: 718.5g
Fiber: 30.5g
Sugar: 209g
Protein: 262.3g

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