Tuesday, January 24, 2012

Almond Ring Coffee Cake

Here is one of my Mom's personal favorites that our contributor, Claudia makes.  It is very simple, but has such a lovely flavor!  I'm hoping to be able to nab a few more of Claudia's fantastic breakfast pastries in the future.  Brew up a pot of coffee to go along with this; they really are the perfect match.

Almond Ring Coffee Cake
 3 1/2 to 3 3/4 cups all-purpose flour, divided
1 package active dry yeast
1 cup milk
1/3 cup butter or margarine
1/3 cup sugar
1/2 tsp. salt
1 egg

1/4 cup butter or margarine, softened
1/2 cup sugar
1/2 tsp. almond extract

2 to 3 Tbs. milk
1 tsp. almond extract
1 3/4 cups confectioners' sugar
Sliced almonds, toasted, optional

In a mixing bowl, combine 2 cups flour and yeast.  In a saucepan over low heat, bring milk, butter, sugar, and salt to 120-130 degrees; stir into flour mixture.  Add egg; beat for 3 minutes. Stir in enough remaining flour to for a soft dough.  Turn onto a floured surface; knead 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.  Beat filling ingredients until smooth.  Punch dough down.  Roll into an 18 inch x 12 inch rectangle.  Starting at the long end, roll up tightly and seal edges.  Place on a greased baking sheet, sealing ends to form a ring.  Cover and let rise until doubled, about 30 minutes.  Bake at 375 degrees for 20-25 minutes or until golden.  Remove to a wire rack. Combine milk and extract; whisk in sugar until smooth.  Drizzle over coffee cake.  Sprinkle with almonds, if desired.  Yield: 8-10 servings.

Source: Taste of Home

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