Almond Coffeecake Recipe. Homemade Almond Coffeecake can be served warm or cold, according to your preference. Nice to serve for dessert or even for brunch!
See our Ask the Chef story with more suggestions for using puff pastry.
- For the dough:
- 6 tablespoons flour
- 1 1/2 cups butter (3 sticks)
- 1 cup milk
- 1/4 cup sugar
- 2 packages active dry yeast
- 1/4 cup warm water
- 2 eggs, beaten
- 4 cups flour
- 1/4 teaspoon nutmeg
- For the filling:
- 2 eggs
- 2 cups blanched almonds, finely chopped, or almond paste
- 1 cup sugar
- 1 Blend 6 tablespoons flour into butter; roll out between sheets of waxed paper to a rectangle and chill.
- 2 Scald milk with 1/4 cup sugar in saucepan; cool to lukewarm.
- 3 Dissolve yeast in warm water in a large bowl. Stir in milk mixture and beaten eggs. Add 2 cups flour and nutmeg and beat until smooth. Add remaining 2 cups of flour to form a stiff dough.
- 4 Knead on floured surface for 5 minutes; roll out to a 14-inch square. Peel waxed paper from butter layer and place on half the dough. Fold over, seal edges and roll out again. Fold into thirds to make three layers, then roll out and fold into thirds two more times. Chill dough. If dough becomes sticky, chill between each rolling.
- 5 Make filling by beating eggs, adding almonds and 1 cup sugar.
- 6 Roll out half the dough into a rectangle and spread with half the filling. Roll up, jellyroll fashion, and press edges to seal. Shape into a ring, seam side down, on a buttered cookie sheet. With scissors or sharp knife, make cuts around the ring 1 inch apart and 2/3 of the way through the ring—not all the way through to the bottom. Twist each piece on its side to show filling.
- 7 Divide the remaining dough into a generous half (to make 2 different size rings) and roll out and fill as before. Let the rings rise at room temperature until slightly puffed, about 30 minutes. Bake in a 375 degree oven for 30 minutes. Serve warm or cold.