Almond Butter Coffee Cake
You will go nuts over this scrumptious cake that is decadent to the last slice. Just make sure your family doesn't eat it all in one night!
Yield
24 servingsPrep
45 minCook
45 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| 1 | cup |
milk
scalded |
|
| ½ | each |
yeast, compressed
|
* |
| 1 | each |
eggs
|
|
| 3 ½ | cups |
all-purpose flour
sifted |
|
| 1/16 | teaspoons |
mace
|
|
| 1/16 | teaspoons |
cardamom seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 237 | ml |
milk
scalded |
|
| 0.5 | each |
yeast, compressed
|
* |
| 1 | each |
eggs
|
|
| 828 | ml |
all-purpose flour
sifted |
|
| 0.3 | ml |
mace
|
|
| 0.3 | ml |
cardamom seeds
|
|
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.
