Almond Dream Coffee Cake Recipes

CREAM CHEESE ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350.
• Spray a 9 x 13 cake pan.
• Cream butter, sugar and cream cheese very well until smooth.
• Add eggs, one at a time, scraping down as needed add vanilla and mix inches.
• Sift together dry ingredients and add alternately with milk.
• Stir in cherries.
• Spread into cake pan, smooth top Mix topping ingredients (excluding almonds) together.
• Sprinkle almonds then topping over batter.
• Press lightly.
• Bake until tests done.

ALMOND COFFEE CAKE

Steps:

• Heat oven to 350°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter, granulated sugar and almond paste with electric mixer on medium speed until light and fluffy. Beat in almond extract and eggs until well blended. On low speed, beat in flour, baking powder and salt just until blended. Spread batter in pan; sprinkle with almonds.
• Bake 45 minutes or until tooth-pick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift cake out of pan; cut into squares. Sprinkle with powdered sugar. Garnish with berries.

ALMOND DREAM COFFEE CAKE

Steps:

• Heat oven to 350°F Grease and flour 12-cup Bundt pan or 10-inch tube pan.
• Combine 1 cup sugar, butter and eggs in large mixer bowl.
• Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
• Reduce speed to low; add all remaining coffee cake ingredients.
• Continue beating, scraping bowl often, until well mixed (2 to 3 minutes).
• (Mixture will be thick.).
• Combine all filling ingredients in small bowl.
• Spoon half of batter into prepared pan; sprinkle with filling.
• Spoon remaining batter into pan over filling.
• Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean.
• Cool completely.
• Invert cooled cake onto serving plate.
• Stir together all glaze ingredients in small bowl; drizzle over cooled coffee cake.
• Garnish with sliced almonds.
• TIP: Coffee cake can be baked a day ahead.
• Cool completely; cover.
• Just before serving, drizzle with glaze; garnish with almonds.

ALMOND COFFEE CAKE

Steps:

• 1.Preheat the oven to 350°F.
• 2.Spray a 9-inch spring form pan with nonstick cooking spray.
• 3.Combine the flour and ¾ cup sugar in a bowl.
• 4.Cut in the butter until the mixture resembles coarse crumbs.
• 5.Reserve 1 cup of the mixture and set it aside. To the remaining crumb mixture add the baking powder, salt, sour cream, 1 egg, and almond extract. Blend well.
• 6.Spread the batter in pan. In a separate mixing bowl combine cream cheese, cottage cheese and ¼ cup sugar and beat with the paddle attachment of the mixer.
• 7.Add the remaining egg and beat an additional minute until blended well.
• 8.Pour the cheese mixture over the batter in the pan.
• 9.Combine the reserved crumb mixture with almonds. Sprinkle over the cheese mixture in the pan.
• 10.Bake at 350°F for 45-50 minutes or until cheese mixture is set and cake is firm and slightly pulling away from the sides of the pan. Cool before removing the sides of the pan and serving.

CARDAMOM & ALMOND COFFEE CAKE

Steps:

• FILLING: In a medium bowl, mix together almonds, sugar, flour and cardamom and melted butter with a fork or your fingertips.
• CAKE: Preheat oven to 350 degrees F.
• Sift together flour, baking powder, salt, cinnamon and baking soda and set aside.
• Cream together butter and sugar until light and fluffy.
• Add the eggs, one at a time and beating well between additions.
• Beat in vanilla.
• Add the dry ingredients in thirds to the creamed butter mixture, alternating with the sour cream, beating in between additions and ending with dry ingredients.
• Scrape down the sides and beat for 1 minute to develop structure of cake.
• Line an 8-inch springform pan with parchment paper and grease sides.
• Pour half of the batter into the pan and sprinkle half of the almond mixture over the cake.
• Pour the remaining batter into the pan, spreading it out if necessary.
• Top with the remaining almond mixture.
• Bake on the middle rack of oven for 50 to 60 minutes.
• Cake is done when a knife inserted in the center comes out clean.
• Leave cake in pan and cool on a wire rack for 20 minutes.
• Remove from pan and cool completely.

APRICOT, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners' sugar if desired.

ALMOND COFFEE CAKE

Steps:

• Heat oven to 375ºF.
• Mix cream cheese, 1/4 cup sugar, 1/2 tsp. extract and egg yolk until blended.
• Unroll crescent dough onto center of baking sheet; press seams and perforations together to seal. Spread cream cheese mixture into 3-inch-wide lengthwise strip down center of dough to within 1/4 inch of short ends.
• Make cuts, 1-1/2 inches apart, down both long sides of dough to within 1/2 inch of cream cheese mixture. Starting at one short end, bring opposite strips of dough together over filling, then twist gently in center to secure. Whisk egg white until foamy; brush onto dough.
• Bake 18 to 22 min. or until lightly browned. Cool 15 min.
• Mix remaining sugar, extract and milk until blended; drizzle over coffee cake. Sprinkle with nuts.

ALMOND DANISH COFFEE CAKE

Steps:

• In a small bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes and set aside. In a large bowl, combine the flour, salt and remaining sugar; cut in butter until mixture resembles coarse crumbs. Add egg and cream to yeast mixture. Add to flour mixture; stir to form a stiff dough. Divide in half; cover and refrigerate for 3 hours. , In a small bowl, beat the almond paste, brown sugar and butter until smooth. On a lightly floured surface, roll each portion of dough into a 15x6-in. rectangle. Spread filling down center third of dough to within 1/2 in of edges. Beat egg and water; brush over edges of dough. , Fold sides over filling; seal seam and edges. Place seam side down on greased baking sheets. Cut five to six small slits in top. Cover and let rise in a warm place for 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Cool completely. , For glaze, combine confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over coffee cakes. Sprinkle with almonds.