Is it wrong to eat an entire raised almond coffee cake all on your own?


Phew! I was worried there for a second.


Raised Almond Coffee Cake

Adapted from Wanda’s Pie in the Sky by Wanda Beaver.

For the coffee cake dough:

  • 1 envelope active dry yeast
  • 4 tbsp. sugar
  • 2 to 3 tbsp. warm water
  • 1/2 tsp. salt
  • 1 large egg, beaten
  • 1/2 cup light cream
  • 2 cups all purpose flour, sifted
  • 1/2 cup unsalted butter, at room temperature
  1. In a bowl, mix together the warm water, yeast and 1 tbsp. of the sugar. Stir to dissolve and Pics_001_1 let sit for 5 to 10 minutes or until the mixture begins to look creamy and foamy.
  2. Add the other 3 tbsp. of sugar, the salt, the egg and the cream. Combine well.
  3. Pour the mixture in to the bowl of an electric mixer and add 1-1/2 cups of the flour. With the dough hook, mix on low speed until smooth (a few minutes).
  4. Add the remaining flour and mix on low speed until the dough is well mixed. It will be a bit stiff.
  5. Flour a work surface and turn the dough out. Roll the dough to a thickness of a 1/4 inch. Spread the softened butter on two-thirds of the dough.
  6. With a knife, mark the dough into thirds by place a tiny mark at the top edge of the dough. Fold 1/3 of the dough over the middle third. Take the last third of the dough and fold it over that.
  7. Do a quarter turn and roll the dough out again to 1/4 of an inch thick. Once again, fold the dough into thirds. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat the rolling, folding and quarter turn three more times, refrigerating the dough for 30 minutes between each time. Once you’ve completed these steps, keep the dough in the refrigerator until you’re ready to fill it and bake the coffee cakes.

For the coffee cake filling:

  • 1 cup blanched whole almonds
  • 1/2 cup sugar
  • 1/2 cup fine breadcrumbs
  • 2 tbsp. unsalted butter, melted
  • 1 large egg, beaten
  • 1 tsp. almond extract
  • 1-1/2 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/2 cup unsalted butter, melted
  1. In a blender or food processor, grind the almonds with half the sugar. The almonds should be finely ground, but not pasty.
  2. Add the rest of the sugar, the breadcrumbs, the 2 tbsp. melted butter, the egg, the extracts and the cinnamon. Combine well and set aside.

To assemble the coffee cakes:

  1. Pics_012Preheat the oven to 350 degrees F.
  2. Remove the dough from the refrigerator and divide in half.
  3. Roll each half into a rectangle that’s roughly 9 inches long by 6 or 7 inches wide.
  4. Take the 1/4 cup of melted butter and brush the surface of the dough with some of the butter.
  5. Spread half the filling over the first rectangle of dough. Be sure to leave a 1 to 1-1/2 inch border all the way around to avoid the filling leaking out.
  6. Beginning with the top edge, roll the rectangle towards you to form a long roll. Join the ends of the roll to form a ring. You may want to wet the ends slightly to ensure that they stick together.
  7. Transfer the ring to a cookie sheet lined with parchment paper. With a knife or with scissors, cut the ring of dough into slices that are about 1 inch thick. Don’t cut all the way through, but cut almost to the centre of the ring. Turn the pieces of cut dough slightly upwards so that you create a fan effect.
  8. Cover the dough with a towel and let it rise for 30 minutes. Repeat with the other rectangle of dough.
  9. Bake the coffee cakes for 30 minutes. Cool completely on a wire rack before glazing.

For the glaze:

  • 1/2 cup icing sugar, sifted
  • 2 to 3 tsp. light cream
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  1. Mix all the ingredients until you have a smooth glaze. Drizzle the glaze over the cooled coffee cakes and let set (about an hour or so).
  2. If the glaze is too thick, add more cream until you achieve the consistency you want.
  3. Enjoy!

Note:  This recipe will yield two coffee cakes that are roughly 8 to 9 inches. Each coffee cake will serve 6 to 8, or one hungry Cream Puff!

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