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Almond Ring Coffee Cake

At our farm, we sometimes host tours of visitors to New England. I serve this special yeast bread to our guests first thing in the morning with coffee. It's also a regular on our family's Christmas menu. -Vie Spence, Woburn, Massachusetts
  • Total Time
    Prep: 35 min. + rising Bake: 20 min.
  • Makes
    8-10 servings

Ingredients

  • 3-1/2 to 3-3/4 cups all-purpose flour, divided
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup whole milk
  • 1/3 cup butter
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • FILLING:
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract
  • GLAZE:
  • 2 to 3 tablespoons whole milk
  • 1 teaspoon almond extract
  • 1-3/4 cups confectioners' sugar
  • Sliced almonds, toasted, optional

Directions

  • In a large bowl, combine 2 cups flour and yeast. In a saucepan, heat the milk, butter, sugar and salt to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat for 3 minutes. Stir in enough remaining flour to form a soft dough.
  • 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 18x12-in. rectangle. In a small bowl, beat filling ingredients until smooth. 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.
  • In a small bowl, combine milk and almond extract; whisk in confectioners' sugar until smooth. Drizzle over coffee cake. Sprinkle with almonds if desired.
Nutrition Facts
1 piece: 429 calories, 12g fat (7g saturated fat), 54mg cholesterol, 247mg sodium, 73g carbohydrate (38g sugars, 1g fiber), 6g protein.
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Reviews

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Average Rating:
  • Sue Zappa
    Nov 23, 2017

    Definitely a "keeper"! I prepared the dough in my bread machine , so all I had to do was roll the dough, put the filling on it, roll it up & let it rise & bake! Cut down on prep time & let me get other things done. Made it for my husband's 65th birthday for a special breakfast for him. We had leftovers Thanksgiving morning. Everyone loved it!

  • GrandmaKaaren
    Jan 8, 2014

    Very good cake. I am not very good with yeast recipes, but have to say this one turned out pretty good. I would definitely make this again. It was a simple recipe and not hard to make. You have to like almond, which I do. It is a "keeper" recipe.

  • aifaas
    Jul 8, 2013

    No comment left

  • mezzoic
    Mar 30, 2013

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  • wroot968
    Nov 19, 2009

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    Dec 7, 2008

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    Dec 3, 2007

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