Almond Butter Coffee Cake
Submitted by bete
Old-fashioned almond butter coffee cake made with yeast-risen dough and crowned with buttery almond topping. Warm spices of mace and cardamom make this sweet bread irresistible for brunch.
YIELD
24 servingsPREP
45 minCOOK
45 minREADY
90 minThis classic yeast coffee cake pairs tender, lightly spiced dough with a rich almond-butter topping that caramelizes as it bakes.
Mace and cardamom add subtle warmth without overwhelming the sweet almond crown, while the yeast-risen base stays soft and pull-apart tender.
Perfect for holiday brunches, Sunday mornings, or gifting to neighbors who deserve something special.
Kitchen Tips
- Scald milk and cool to lukewarm before adding yeast to avoid killing the cultures
- Let the dough rise until truly doubled to ensure light, fluffy texture
- Add the almond topping after the first 15 minutes of rising to prevent it from sinking
- Bake until the top is deeply golden and the cake springs back when touched
Ingredients
Directions
Add sugar, salt and shortening to milk and cool to lukewarm. Add crumbled yeast and let stand 5 minutes. Add egg and 1 ¾ cups flour; beat well. Add remaining flour sifted with spices; then knead well. Let rise until doubled in bulk, about 1½ hours. Knead down and let rise again. Shape into 2 coffee cakes and place in greased pans. Let rise 15 minutes.
Spread almond mixture on top and let rise until doubled in bulk. Bake in a 375℉ (190℃) oven for 45 minutes.
Makes 2 cakes.
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