Almond Filled Coffee Cake has that sweet almond filling that is addicting. This is a pastry that looks and taste like it came from a bakery. I couldn't believe I made it myself it's so darn pretty!
One of my kegemaranes any time of the year to make this is around Easter or really any Holiday. It's really special. The time spent making this beauty is well worth it. Delicious, soft dough with an almond filling is perfect for entertaining and impressing guests.
This almond filled coffee cake is a delicious addition to that cup of coffee in the morning and a treat for sure! Check out my simple instructions to make this beautiful risen pastry ring!
During the holiday season, I like to make a festive creations like this almond filled coffee cake.
I use red and green candied cherries, drizzled with a little thin set frosting and sliced almonds. I try to make them look like a holly wreath for Christmas.
Today since I am thinking back when mom made this in the cooler months, I wanted to have a slice, reminiscing about the old days.
She just loved to create delicious yeast risen coffee cakes like this one.
I love to see how this transforms. I was a little worried on how to design it but after a few attempts of twisting it correctly, it came out like the bakery would do.
It is a little time consuming but truly a work of art how it cooks after it's cut and twisted. Then it pulls apart so easy.
Everyone thinks I am a baking genius when I serve this twisted open filled ring. It really is pretty awesome looking. Such a great feeling of baking accomplishment.
It's always nice to be complimented on something so easy to make that looks so complicated and not at all.
My one tip is, not to overfill the dough, spread it thin. The first time I made it, I didn't know what to do with the extra filling and opened two cans. So I slathered it in there. That was an ooey gooey mess.
I didn't really appreciate the bread part because it was overfilled with this almond filling and over powering.
Just a little goes a long way in flavor. If you really love the sugary sweet than use more. It's really a preference of taste.
When mom would make the pecan one, that I loved the most, she would first brush the dough with butter, then spread it with jam and nuts.
Then would add apricot jam in a bowl with the pecans and heat till spreadable only a minute.
Spread that on the dough and sprinkle with cinnamon and sugar. Proceed the same way.
I was the almond lover in the house. You could do the same with any kind of nuts.
For A Raspberry Filled Cake
My dad's kegemarane was raspberry, when he was alive I always made his kegemarane.
Spread the dough just like mom made for the apricot filled with butter on the dough then the I added the raspberry seedless jam instead. Brush the top with eggs whites and add the almonds sliced on top.
If you have another idea in mind please do share in the comments would love to know how you would fill yours or have filled yours with!
Mom was a pro at it, she made it often. Dad like a raspberry filling and she actually loved her pecan and cinnamon sugar filling, much like a cookie filling or used for cinnamon rolls with pecans.
I happen to love almonds. This is a sweet dough with a delicious almond filling.
You can use this dough with any of your kegemarane fillings and great anytime of the year. This one is a classic coffee cake made with yeast and a delicate dough worth all the efforts it takes
Almond Filled Coffee Cake is a fun easy creative cake to make everyone loves.
One of my kegemaranes any time of the year to make this is around Easter or really any Holiday. It's really special. The time spent making this beauty is well worth it. Delicious, soft dough with an almond filling is perfect for entertaining and impressing guests.
This almond filled coffee cake is a delicious addition to that cup of coffee in the morning and a treat for sure! Check out my simple instructions to make this beautiful risen pastry ring!
Holiday Favorite Coffee Cake
During the holiday season, I like to make a festive creations like this almond filled coffee cake.
I use red and green candied cherries, drizzled with a little thin set frosting and sliced almonds. I try to make them look like a holly wreath for Christmas.
Today since I am thinking back when mom made this in the cooler months, I wanted to have a slice, reminiscing about the old days.
She just loved to create delicious yeast risen coffee cakes like this one.
A creative bread filled!
I love to see how this transforms. I was a little worried on how to design it but after a few attempts of twisting it correctly, it came out like the bakery would do.
It is a little time consuming but truly a work of art how it cooks after it's cut and twisted. Then it pulls apart so easy.
Everyone thinks I am a baking genius when I serve this twisted open filled ring. It really is pretty awesome looking. Such a great feeling of baking accomplishment.
It's always nice to be complimented on something so easy to make that looks so complicated and not at all.
The Filling
My one tip is, not to overfill the dough, spread it thin. The first time I made it, I didn't know what to do with the extra filling and opened two cans. So I slathered it in there. That was an ooey gooey mess.
I didn't really appreciate the bread part because it was overfilled with this almond filling and over powering.
Just a little goes a long way in flavor. If you really love the sugary sweet than use more. It's really a preference of taste.
When mom would make the pecan one, that I loved the most, she would first brush the dough with butter, then spread it with jam and nuts.
Apricot Filled
Then would add apricot jam in a bowl with the pecans and heat till spreadable only a minute.
Spread that on the dough and sprinkle with cinnamon and sugar. Proceed the same way.
I was the almond lover in the house. You could do the same with any kind of nuts.
For A Raspberry Filled Cake
My dad's kegemarane was raspberry, when he was alive I always made his kegemarane.
Spread the dough just like mom made for the apricot filled with butter on the dough then the I added the raspberry seedless jam instead. Brush the top with eggs whites and add the almonds sliced on top.
If you have another idea in mind please do share in the comments would love to know how you would fill yours or have filled yours with!
A Sweet Dough
Mom was a pro at it, she made it often. Dad like a raspberry filling and she actually loved her pecan and cinnamon sugar filling, much like a cookie filling or used for cinnamon rolls with pecans.
I happen to love almonds. This is a sweet dough with a delicious almond filling.
You can use this dough with any of your kegemarane fillings and great anytime of the year. This one is a classic coffee cake made with yeast and a delicate dough worth all the efforts it takes
Almond Filled Coffee Cake is a fun easy creative cake to make everyone loves.
Almond Filled Coffee Cake
instructions:
4 eggs yolks room temperature
1/2 cup sugar
1 stick butter
1/1/2 cup milk
2 teaspoon vanilla
1 package yeast
2 teaspoons salt
4 - 3/4 cups flour and more for rolling
2 cans spread very thin on each dough (you will have some leftover)
Egg wash topping:
1 egg whites beaten
sliced almonds
Heat the butter and milk to lukewarm. In a large mixer bowl using a flat beater, add the flour, yeast, salt to the bowl.
Pour the lukewarm milk mixture slowly mixing in with the flour along with eggs and vanilla.
Mix until is forms a sticky ball. Place on a floured board and knead for around 3 minutes with floured hands. Place into a bowl, cover with plastic wrap and a saucepan cover. Let rise 2 hours.
Pour the lukewarm milk mixture slowly mixing in with the flour along with eggs and vanilla.
Mix until is forms a sticky ball. Place on a floured board and knead for around 3 minutes with floured hands. Place into a bowl, cover with plastic wrap and a saucepan cover. Let rise 2 hours.
Roll out, spread with the filling and roll up like a jelly roll then form into a ring, you decide how much or sweet your like it (I used half a can on each two rings). I like less sugary coffee cakes.
Using a scissors or very sharp knife slice the ring every 2 inches making around 10 cuts.
Take the cut part, twist so the filling is facing upward.
Take the cut part, twist so the filling is facing upward.
Cover again with a towel for around 25 minutes.
Bake on 375 preheated panggangan brushing with egg whites and slices of almonds. Bake until golden brown on top.
Bake on 375 preheated panggangan brushing with egg whites and slices of almonds. Bake until golden brown on top.
Note: you can use any kind of filling you want I also make this with raspberry filling or pecans with cinnmon, sugar and melted butter mixture.
Created using The Recipes Generator
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