Almond-Cheese Coffee Cake |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Holiday guests will love the texture of this coffee cake featuring a Mascarpone cheese layer. With a sweet glaze and crunchy almonds on top, itâs hard to eat only one piece..Kristi Overton, Meridian, Idaho Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
2-1/2 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1/2 teaspoon salt |
6 tablespoons cold butter |
1/2 cup warm 2% milk (110° to 115°) |
2 egg yolks, beaten |
filling: |
1 carton (8 ounces) mascarpone cheese |
1/4 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1 egg yolk |
1 teaspoon grated lemon peel |
1 teaspoon almond extract |
glaze: |
1/2 cup confectioners' sugar |
1 tablespoon 2% milk |
1/2 teaspoon vanilla extract |
1/2 cup sliced almonds, toasted |
Directions:
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 2 cups flour, sugar and salt. Cut in butter until crumbly. Stir in the yeast mixture, milk and egg yolks. Add enough remaining flour until mixture forms a soft dough. Cover and refrigerate overnight.
2. In a small bowl, combine the filling ingredients; set aside. Punch dough down. On a floured surface, roll into a 13-in. x 10-in. rectangle. Transfer to an ungreased baking sheet. Spread filling over dough to within 1 in. of edges.
3. Starting with a long side, roll just to the center of the rectangle; repeat with remaining side, meeting in the middle.
4. With scissors, cut from outside edges to two-thirds of the way toward center at 1-1/2 in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 1 hour.
5. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. For glaze, combine the confectioners' sugar, milk and vanilla; drizzle over coffee cake. Sprinkle with almonds. Yield: 1 loaf (12 slices).
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