A Classic Yeast Based Coffee Cake
If I see almond paste included in a recipe I simply have to try it. It’s a funny thing too, because as a child anything that resembled marzipan was just plain weird to me. Now I cannot get enough of the fragrant almond flavor and the moist texture it brings to baked goods. (Marzipan is made from almond paste, by the way. It just has more sugar added and occasionally a few other ingredients). This coffee cake is a classic yeast based dough based on potatoes. The Taste of Home folks smartly use boxed potato flakes, which stand in for a cooked and mashed potato very nicely. And the filling? Oh, the filling! Almond paste and apricot preserves together to create a moist, fruity, elegant and European flare. The topping has a scattering of sliced almonds for crunch and more almond flavor as well as a pretty drizzled sugar glaze. This is from their newest book, The Taste of Home Cookbook, 4th Edition: 1,380 Busy Family Recipes for Weeknights, Holidays and Everyday Between, All New Edition!
- 2 packages (1/4 ounce each) active dry yeast
- ¼ cup warm water (110° to 115°)
- 1-1/4 cups warm 2% milk (110° to 115°)
- ½ cup butter, softened
- ⅓ cup sugar
- ½ teaspoon salt
- ½ cup mashed potato flakes
- 2 eggs
- 3-1/2 to 4 cups all-purpose flour
- 1-1/2 cups apricot preserves
- ⅔ cup sugar
- 5 ounces almond paste
- ⅓ cup butter, softened
- 1-1/3 cups confectioners' sugar
- ½ teaspoon vanilla extract
- 2 to 3 tablespoons 2% milk
- ⅓ cup sliced almonds, toasted
- In a large bowl, dissolve yeast in warm water. In another bowl, combine milk, butter, sugar, salt, potato flakes and eggs. Let stand 1 minute. Add milk mixture and 3 cups flour to yeast mixture; beat until smooth. Add enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Place preserves, sugar, almond paste and butter in a food processor; cover and process until blended. Punch dough down. Divide in half. On a lightly floured surface, roll each portion into 14x7-in. rectangle. Spread filling evenly to within ½ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
- Place rolls, seam side down, on two parchment paper-lined baking sheets. Pinch ends together to form two rings. With scissors, cut from outside edge to two-thirds of the way toward center of rings at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Let rise until doubled about 35-40 minutes.
- Preheat oven to 375°. Bake for 18-22 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm tea rings and sprinkle with almonds.
No comments yet.