ALMOND COFFEE CAKE
Steps:
- 1.Preheat the oven to 350°F.
- 2.Spray a 9-inch spring form pan with nonstick cooking spray.
- 3.Combine the flour and ¾ cup sugar in a bowl.
- 4.Cut in the butter until the mixture resembles coarse crumbs.
- 5.Reserve 1 cup of the mixture and set it aside. To the remaining crumb mixture add the baking powder, salt, sour cream, 1 egg, and almond extract. Blend well.
- 6.Spread the batter in pan. In a separate mixing bowl combine cream cheese, cottage cheese and ¼ cup sugar and beat with the paddle attachment of the mixer.
- 7.Add the remaining egg and beat an additional minute until blended well.
- 8.Pour the cheese mixture over the batter in the pan.
- 9.Combine the reserved crumb mixture with almonds. Sprinkle over the cheese mixture in the pan.
- 10.Bake at 350°F for 45-50 minutes or until cheese mixture is set and cake is firm and slightly pulling away from the sides of the pan. Cool before removing the sides of the pan and serving.
COFFEE ALMOND ICE-CREAM CAKE WITH DARK CHOCOLATE SAUCE
Categories Cake Milk/Cream Chocolate Dessert Kid-Friendly Almond Amaretto Gourmet Small Plates
Number Of Ingredients 14
Steps:
- To make the cake:
- In a bowl with a fork stir together the crumbs and the butter until the mixture is combined well, pat the mixture onto the bottom and 1 inch up the side of a lightly oiled 8-inch springform pan, 2 1/2 inches deep, and freeze the crust for 30 minutes, or until it is firm. Spread the ice cream evenly on the crust and return the pan to the freeze for 30 minutes, or until the ice cream is firm. In a bowl with an electric mixer beat the cream with the vanilla until it holds stiff peaks, fold in the amaretti thoroughly, and spread the mixture over the ice cream. Smooth the top of the cake, sprinkle it with the almonds, and freeze the cake for 30 to 45 minutes, or until the top is firm. Freeze the cake, covered with plastic wrap and foil, for at least 4 hours or overnight. Just before serving, wrap a warm dampened kitchen towel around the side of the pan, remove the side, and transfer the cake to a serving plate. Cut the cake into wedges with a knife dipped in hot water and serve it with the chocolate sauce.
- To make the sauce:
- In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and the Amaretto, whisking until the sauce is smooth, and let the sauce cool slightly. The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.
ALMOND ESPRESSO CHOCOLATE CAKE
This deliciously decadent dessert can be served alone or topped with vanilla ice cream. A little goes a long way-and no one guesses this cake is gluten-free. -Peggy Gwillim, Strasbourg, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, in a food processor, combine almonds and 2 tablespoons sugar; cover and process until ground. Set aside., In a large bowl, cream butter and remaining sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla and reserved almond mixture. , Beat reserved egg whites on high until stiff peaks form. Fold egg whites into the batter., Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 42-48 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool completely. Garnish with confectioners' sugar, chocolate curls and coffee beans if desired.
Nutrition Facts : Calories 408 calories, Fat 28g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 98mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 4g fiber), Protein 11g protein.
ALMOND COFFEE CAKE
Take care of the fuss of this Almond Coffee Cake with a surprise ingredient. You don't need mad baking skills to make this scrumptious Almond Coffee Cake!
Provided by My Food and Family
Categories Dairy
Time 52m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Mix cream cheese, 1/4 cup sugar, 1/2 tsp. extract and egg yolk until blended.
- Unroll crescent dough onto center of baking sheet; press seams and perforations together to seal. Spread cream cheese mixture into 3-inch-wide lengthwise strip down center of dough to within 1/4 inch of short ends.
- Make cuts, 1-1/2 inches apart, down both long sides of dough to within 1/2 inch of cream cheese mixture. Starting at one short end, bring opposite strips of dough together over filling, then twist gently in center to secure. Whisk egg white until foamy; brush onto dough.
- Bake 18 to 22 min. or until lightly browned. Cool 15 min.
- Mix remaining sugar, extract and milk until blended; drizzle over coffee cake. Sprinkle with nuts.
Nutrition Facts : Calories 270, Fat 17 g, SaturatedFat 8 g, TransFat 2 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
ALMOND DANISH COFFEE CAKE
Filled with almond paste, sugar and butter, this pastry will melt in your mouth. It's a must for me to make each holiday.
Provided by Taste of Home
Time 50m
Yield 2 coffee cakes (12 serving each).
Number Of Ingredients 19
Steps:
- In a small bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes and set aside. In a large bowl, combine the flour, salt and remaining sugar; cut in butter until mixture resembles coarse crumbs. Add egg and cream to yeast mixture. Add to flour mixture; stir to form a stiff dough. Divide in half; cover and refrigerate for 3 hours. , In a small bowl, beat the almond paste, brown sugar and butter until smooth. On a lightly floured surface, roll each portion of dough into a 15x6-in. rectangle. Spread filling down center third of dough to within 1/2 in of edges. Beat egg and water; brush over edges of dough. , Fold sides over filling; seal seam and edges. Place seam side down on greased baking sheets. Cut five to six small slits in top. Cover and let rise in a warm place for 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Cool completely. , For glaze, combine confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over coffee cakes. Sprinkle with almonds.
Nutrition Facts : Calories 156 calories, Fat 8g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 116mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
RASPBERRY ALMOND COFFEECAKE
This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
Provided by Melissa Marsh
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
- Combine raspberries and brown sugar in a bowl. Set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
- Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
- Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Nutrition Facts : Calories 173 calories, Carbohydrate 25.8 g, Cholesterol 29.8 mg, Fat 6.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 115.8 mg, Sugar 14.5 g
CHOCOLATE COFFEE CAKE WITH ALMOND PASTE RECIPE
Need an almond paste recipe? Layer dough with a mix of almond paste, brewed coffee & cocoa powder for our Chocolate Coffee Cake with Almond Paste Recipe.
Provided by My Food and Family
Categories Dairy
Time 3h5m
Yield Makes 16 servings.
Number Of Ingredients 14
Steps:
- Dissolve yeast in warm water. Beat margarine and 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add yeast mixture, milk and eggs; mix well. Blend in flour and salt; cover. Let rise in warm place 2 hours or until doubled in volume.
- Preheat oven to 400°F. Mix almond paste, 1/2 cup sugar, the coffee and cocoa powder; set aside. Generously grease 10-inch tube pan; sprinkle with almonds and 1 Tbsp. sugar. Set aside. Punch down dough. Pat one third of the dough onto bottom of prepared pan, building up dough around center tube; spread with one half of the almond paste mixture. Repeat layers. Cover with remaining dough. Seal edge of dough to pan with floured hands.
- Bake 40 min. or until lightly browned. Remove from pan to wire rack; cool completely.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
ALMOND-CHOCOLATE COFFEE CAKE
I don't remember where I found this recipe - but I jotted it down because the ingredients were a bit different. This is not an overly sweet cake, has only a little chocolate, and I love the flavor the yogurt brings.
Provided by Pinay0618
Categories Breads
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350. Generously butter 10-inch Bundt pan or 13 x 9-inch baking pan.
- Combine nuts, brown sugar, morsels, cocoa, coffee granules, apricots and cinnamon in medium bowl; set aside.
- Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
- Beat butter in large bowl with an electric mixer until light and fluffy. Add granulated sugar and vanilla extract; beat for 2 minutes. Add eggs one at a time, beating well after each addition, until mixture is completely smooth. Alternately add flour mixture and yogurt; beginning and ending with flour mixture. Mix until smooth. Pour half the batter into prepared pan. Spread half the nut mixture on top; repeat layers.
- Bake for 1 hour or until wooden pick inserted near center comes out almost clean. Cool in pan on wire rack for 10 minutes before carefully turning cake out onto rack. Serve warm with powdered sugar sifted lightly over the top, if desired.
Nutrition Facts : Calories 424.9, Fat 18.5, SaturatedFat 9.5, Cholesterol 88.7, Sodium 425.6, Carbohydrate 59.1, Fiber 1.9, Sugar 35.5, Protein 7.6
CHOCOLATE ALMOND COFFEE CAKE
This recipe is from Nestle Very Best Baking. It is so good. I love having this with my evening coffee on Saturday Nights.
Provided by Lori Bailey
Categories Breads
Time 55m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Grease and flour two 9-inch round cake pans.
- Combine flour, baking powder, baking soda and salt in small bowl.
- Set aside.
- Beat butter, sugar, honey and almond extract in large mixer bowl until creamy.
- Add eggs one at a time, beating well after each addition.
- Gradually beat in flour mixture alternately with milk.
- Stir in 1 cup morsels.
- Divide batter into prepared cake pans.
- In medium bowl add brown sugar and cut in butter or margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Stir in sliced almonds and 1/2 cup morsels.
- sprinkle over batter.
- Bake for 20 to 30 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans for 15 minutes.
- Melt remaining 1/2 cup morsels, butter or margarine and milk in small saucepan over low heat, stirring until smooth.
- Drizzle over coffeecake.
- Yummy!
Nutrition Facts : Calories 415.3, Fat 21.4, SaturatedFat 11.8, Cholesterol 73.9, Sodium 286.2, Carbohydrate 51.5, Fiber 2.5, Sugar 32.6, Protein 5.5
ALMOND COFFEE CAKE
Enjoy the taste of almond in this coffee cake topped with berries - perfect for a wonderful breakfast
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 9
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In large bowl, beat butter, granulated sugar and almond paste with electric mixer on medium speed until light and fluffy. Beat in almond extract and eggs until well blended. On low speed, beat in flour, baking powder and salt just until blended. Spread batter in pan; sprinkle with almonds.
- Bake 45 minutes or until tooth-pick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift cake out of pan; cut into squares. Sprinkle with powdered sugar. Garnish with berries.
Nutrition Facts : Calories 403, Carbohydrate 46 g, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 210 mg
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