Almond-Cheese Coffee Cake

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
  • 1/2 cup warm 2% milk (110° to 115°)
  • 2 large egg yolks, beaten, room temperature
  • FILLING:
  • 1 carton (8 ounces) Mascarpone cheese
  • 1/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 egg yolk
  • 1 teaspoon grated lemon zest
  • 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
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Directions

  • 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.
  • In a small bowl, combine the filling ingredients; set aside. Punch dough down. On a floured surface, roll into a 13×10-in. rectangle. Transfer to an ungreased baking sheet. Spread filling over dough to within 1 in. of edges.
  • Starting with a long side, roll just to the center of the rectangle; repeat with remaining side, meeting in the middle.
  • 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.
  • 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.
Nutrition Facts

1 slice: 323 calories, 18g fat (9g saturated fat), 91mg cholesterol, 157mg sodium, 34g carbohydrate (12g sugars, 1g fiber), 6g protein.

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