Almondpastetwirlcoffeecake Recipes

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ALMOND COFFEE CAKE

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 Servings

Number Of Ingredients 11



Almond Coffee Cake image

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.

6 tablespoons Daisy Brand Cottage Cheese
2 tablespoons almonds, sliced
2½ cups flour
1 cup sugar
6 ounces butter
1 teaspoon baking powder
¼ teaspoon salt
¾ cup Daisy Brand Sour Cream
2 eggs
1 teaspoon almond extract
1 cup softened cream cheese

ALMOND PASTE TWIRL COFFEE CAKE

Make and share this Almond Paste Twirl Coffee Cake recipe from Food.com.

Provided by CrazyLadyMe

Categories     Breads

Time 3h25m

Yield 20 serving(s)

Number Of Ingredients 12



Almond Paste Twirl Coffee Cake image

Steps:

  • In a large mixer bowl, combine 2 cups flour & yeast.
  • On the stove, heat milk, butter, granulated sugar & salt until 115-120 degrees. Don't worry if the butter isn't completely melted.
  • Add to dry mixture in bowl.
  • Add egg, beating at a low speed for 1/2 minute. Be sure to scrape the bowl during mixing so as to get all yeast incorporated.
  • Beat at a high speed for 3 minutes.
  • Stir in the remaining flour (and up to 1/2 cup more to make a soft, knead-able dough).
  • Knead on floured surface until smooth.
  • Put ball in greased bowl. Flip to grease both sides.
  • Cover with damp cloth & let rise in a warm place until double (1-1 1/2 hours).
  • Punch dough down & let rest 10 minutes.
  • Roll into a rectangle (about 12x18 inches).
  • Make the almond filling by creaming together sugar and butter. Stir in slmonds & extract.
  • Spread the almond filling over the pastry.
  • roll from the long edge & pinch to seal.
  • Place seam side down on greased baking sheet (can be shaped as necessary to fit onto baking sheet).
  • Cut every 1/2 inch to within 1/2 inch of bottom. Gently pull each slice alternately to left & right.
  • Let rise in warm place until nearly double (about 1 hour).
  • Bake in 375 degree overn for 20-25 minutes.
  • While still hot, sprinkle with powdered sugar.

Nutrition Facts : Calories 212.3, Fat 9.4, SaturatedFat 4.9, Cholesterol 29.3, Sodium 129.2, Carbohydrate 29.1, Fiber 1, Sugar 13.5, Protein 3.5

3 cups flour
1 (1/4 ounce) package yeast
1 cup milk
6 tablespoons butter
1/3 cup granulated sugar
1/2 teaspoon salt
1 egg
powdered sugar
1 cup granulated sugar
6 tablespoons butter
2/3 cup ground almonds (also known as almond flour)
1 teaspoon almond extract

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



Almond Danish Coffee Cake image

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.

1 package (1/4 ounce) active dry yeast
2 tablespoons plus 1 teaspoon sugar, divided
1/4 cup warm water (110° to 115°)
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
1 large egg, lightly beaten
1/2 cup heavy whipping cream
FILLING:
1 can (8 ounces) almond paste, cubed
1/4 cup packed brown sugar
1/4 cup butter, softened
1 large egg
1 teaspoon water
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon almond extract
2 to 3 tablespoons milk
Sliced almonds

ALMOND FLOUR PANCAKES

These super fluffy pancakes are a great gluten-free alternative to the usual pancakes made with wheat-based flours. Using almond flour also makes the pancakes super tender and a little harder to flip. Just be patient and wait until they are cooked as instructed on the first side before turning them over.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 6 pancakes

Number Of Ingredients 8



Almond Flour Pancakes image

Steps:

  • Add 3 tablespoons of the butter to a large bowl and melt in the microwave, 30 to 60 seconds. Allow the bowl to cool slightly, then add the brown sugar and almond milk and whisk to combine. Add the eggs and whisk until smooth. Add the almond flour, baking powder and salt and whisk until the mixture becomes a thick batter. Let the batter rest for 10 minutes.
  • Heat a large nonstick sauté pan over medium heat. Add 1/2 tablespoon of the remaining butter to the pan and swirl to coat. The butter should bubble vigorously but not brown. If it begins to brown, turn the heat down slightly. Scoop a heaping 1/4 cup of the batter into the pan, using a small spoon to help coax the batter out and spread it to about 4 inches in diameter. Repeat to add one more pancake, taking care leave at least one inch in between. Cook until the surface of the pancakes is smooth with several tiny bubbles starting to pop up and the underside is golden brown, 3 to 4 minutes. Be patient because undercooked pancakes will be very hard to flip.
  • When the pancakes are ready, gently work a thin, wide spatula underneath each one, then flip and cook 1 to 2 minutes more until the second side is golden brown. Transfer to a platter and cover loosely with foil to keep warm. Carefully wipe out the pan and repeat with the remaining butter and batter to make 4 more pancakes in 2 batches.

4 1/2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/4 cup unsweetened vanilla or plain almond milk
3 large eggs
1 1/2 cups blanched fine-ground almond flour (about 6 1/2 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
Maple syrup, for serving

ALMOND-BERRY COFFEE CAKE

Fresh raspberries and tart blackberry jam fill lemon-zest-flecked cake;the cinnamon-spiced almond streusel on top is crumbly and nutty.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 20



Almond-Berry Coffee Cake image

Steps:

  • Preheat oven to 350 degrees. Make the topping: Whisk flour, brown sugar, cinnamon, salt, and almonds in a medium bowl. Using your fingers, work in butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine.
  • Make the cake: Use cooking spray to coat a 10-inch tube pan with a removable bottom. Place pan on a baking sheet. Sift together flour, baking powder, baking soda, and salt into a medium bowl. Fold raspberries into jam in a small bowl.
  • Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla. Reduce speed to low. Mix in half the reserved flour mixture, followed by the sour cream. Add remaining flour mixture; beat until just combined.
  • Spoon half the batter into prepared pan. Mound berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with the topping.
  • Bake until golden brown and a toothpick inserted into center comes out clean, 65 to 70 minutes. Let cool slightly on a wire rack, 10 to 15 minutes. Run a knife around edges of pan to loosen. Pull up on tube to lift cake from pan. Let cool on rack 15 minutes. Invert cake onto a baking sheet, removing tube portion, then reinvert onto rack to cool completely.

1 cup all-purpose flour
2/3 cup packed light-brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sliced almonds, toasted
1/2 cup (1 stick) unsalted butter, softened
1/4 teaspoon pure almond extract
Vegetable oil, cooking spray
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces (about 1 1/2 cups) raspberries
2/3 cup blackberry jam
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
1 1/4 teaspoons finely grated lemon zest
3 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups sour cream

ALMOND CAKE WITH FRESH BERRIES

A Jacques Pepin recipe, I think it is one of his fast foods. This cake is made in the food processor.

Provided by Manami

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 17



Almond Cake With Fresh Berries image

Steps:

  • CAKE:.
  • Preheat the oven to 350°F
  • Butter an 8-inch round cake pan that is 2 inches deep.
  • Line the bottom with parchment paper and butter the paper.
  • Put the almond paste, sugar, 1 stick of butter and the vanilla in a food processor and process for 10 seconds.
  • Add the eggs, milk, and salt and process for 5 seconds.
  • Add the flour and baking powder and process for 5 to 10 seconds, until smooth.
  • Pour the cake batter into the pan and bake for 45 minutes.
  • Let cool.
  • THE SYRUP:.
  • Combine the syrup ingredients in a small bowl.
  • Stir to dissolve the sugar.
  • ASSEBMLY:.
  • Remove the cake from the pan and transfer to a serving platter.
  • Using a spoon or pastry brush, moisten the cake with the syrup.
  • Scatter the berries on top of the cake and around it.
  • Spoon on the diluted apricot jam and garnish with the mint leaves.
  • Serve with the sour cream or crème fraiche.
  • *You can make this cake early in the day. Or make several cakes, wrap, well and freeze. Defrost, still in their wrappings, in the refrigerator.

Nutrition Facts : Calories 662.9, Fat 32.2, SaturatedFat 16.3, Cholesterol 164.7, Sodium 135.4, Carbohydrate 82.9, Fiber 3.6, Sugar 25.8, Protein 10.3

4 ounces almond paste
4 ounces unsalted butter, plus more
unsalted butter, for greasing the pan
1 teaspoon pure vanilla extract
3 large eggs
1/4 cup milk
1 dash salt
1 cup cake flour
1/2 teaspoon baking powder
3 tablespoons water
3 tablespoons rum or 3 tablespoons cognac
1/4 cup sugar
1 1/2 lbs mixed berries (raspberries, blueberries, strawberries and or or blackberries)
1/2 cup apricot jam, diluted with
1/2 cup water
8 -10 mint leaves
1 cup sour cream or 1 cup creme fraiche

ALMOND CAKE

This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment - a food processor and a mixer - but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs.

Provided by Mark Bittman and Sam Sifton

Categories     cakes, dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 10



Almond Cake image

Steps:

  • Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
  • Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
  • Set oven to 350 degrees, and grease a 9-inch springform pan.
  • When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
  • In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners' sugar.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 26 grams, Carbohydrate 59 grams, Fat 31 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 313 milligrams, Sugar 42 grams, TransFat 0 grams

1 small to medium orange
1 lemon
6 ounces raw almonds
1 cup all-purpose flour
1 tablespoon baking powder
4 eggs
1/2 teaspoon salt
1 1/2 cups sugar
2/3 cup olive oil
Confectioners' sugar

ALMOND TEA CAKES

When I have time-usually in the winter-I love to bake. I make these tea cakes every Christmas, double the recipe and freeze half for later. -Janet Fennema Ringelberg, Troy, Ontario

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5 dozen.

Number Of Ingredients 14



Almond Tea Cakes image

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill. , For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon filling into each. Cover with quarter-sized circles of dough. , Brush with a little milk and top with an almond. Bake at 350° until golden, 14-16 minutes.

Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 73mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

2 cups butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
4 teaspoons almond extract
4 cups all-purpose flour
1 teaspoon baking powder
FILLING:
1 large egg white
1/2 cup sugar
1/2 cup ground almonds
1/2 teaspoon lemon juice
Milk
Sliced almonds

ALMOND CAKE

Provided by Claudia Roden

Categories     Cake     Dessert     Bake     Easter     Mother's Day     Almond     Spring     Summer     Shower     Engagement Party     Party     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 7



Almond Cake image

Steps:

  • Finely grind the almonds in a food processor.
  • With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
  • With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
  • Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
  • Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.

1/2 pound (1 3/4 cups) blanched whole almonds
6 large eggs, separated
1 1/4 cups superfine sugar
Grated zest of 1 orange
Grated zest of 1 lemon
4 drops almond extract
Confectioners' sugar for dusting

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



Raspberry Almond Coffeecake image

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

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
⅓ cup white sugar
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
¼ cup sliced almonds
¼ cup sifted confectioners' sugar
1 teaspoon milk
¼ teaspoon vanilla extract

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



Almond Coffee Cake image

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

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup powdered sugar, divided
3/4 tsp. almond extract, divided
1 egg, separated
1 can (8 oz.) refrigerated crescent dinner rolls
2 tsp. milk
2 Tbsp. sliced almonds, toasted

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



Almond Coffee Cake image

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

3/4 cup butter or margarine, softened
1 cup granulated sugar
4 oz almond paste (1/3 cup)
1/2 teaspoon almond extract
2 eggs
1 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup sliced almonds
Powdered sugar, if desired
Fresh berries, if desired

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From mandymortimer.com


ALMOND COFFEE CAKE RECIPE - TWO PEAS & THEIR POD
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside. Using an stand mixer, cream together the butter and sugar until fluffy, about 3 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the vanilla extract, almond extract, and Greek yogurt.
From twopeasandtheirpod.com


ALMOND PUFF COFFEE CAKE RECIPE | MYRECIPES
Pat each half into a 12- x 3-inch strip, leaving 3 inches between strips. Advertisement. Step 2. Combine 1 cup water and melted butter in a medium saucepan; bring to a boil. Add 1 teaspoon almond extract and remaining flour, all at once, stirring vigorously over low heat until mixture leaves sides of pan and forms a smooth ball.
From myrecipes.com


ALMOND PASTE COOKIES RECIPE BY CHEF.PIERRE | IFOOD.TV
How To Make Poutine With An Iron With Lauren Alaina. By: RebeccaBrandRecipes Crispy Baked Coconut Macaroons
From ifood.tv


ALMOND CAKE | FOOD & WINE
Almond Cake with Pears and Crème Anglaise. This basic sponge cake is baked with fragrant almond flour, split in half and filled with a layer of …
From foodandwine.com


APPLE ALMOND COFFEE CAKE RECIPE - INSPIRED TASTE
Directions. Heat the oven to 350 degrees F. Butter and flour a 9-inch cake pan. While the oven preheats, place the almonds onto a baking sheet and slide into the oven, stirring occasionally, until lightly toasted and fragrant, about 5 minutes. Add the toasted almonds to a food processor and pulse until chopped very small.
From inspiredtaste.net


10 BEST ALMOND PASTE COFFEE CAKE RECIPES | YUMMLY
The Best Almond Paste Coffee Cake Recipes on Yummly | Almond Coffee Cake, Blueberry Coffee Cake, Almond Coffee Cake Ring
From yummly.com


ALMOND FLOUR CAKE {EASY RECIPE} - IFOODREAL.COM
Place round inside the cake pan and grease it too. In a large bowl, add eggs and whisk well. Add maple syrup, vanilla extract, baking soda, and salt; whisk until well combined. Add lemon zest and whisk. Add almond flour and mix with spatula until well incorporated.
From ifoodreal.com


ALMOND PASTE COFFEE CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: In a large mixer bowl, combine 2 cups flour & yeast. On the stove, heat milk, butter, granulated sugar & salt until 115-120 degrees. Don't worry if the butter isn't completely melted.
From stevehacks.com


BEST EVER ALMOND CREAM CAKE - THE BUSY BAKER
Add it to a large bowl with a hand mixer, or to the bowl of your stand mixer, and mix on medium-high speed until smooth. Add the butter and mix on medium-high speed until the mixture is very smooth. Add the powdered sugar about 1/2 cup at a time, along with the salt and the almond extract.
From thebusybaker.ca


ALMOND COFFEE CAKE RECIPE ALMOND PASTE RECIPES ALL YOU …
3/4 cup butter or margarine, softened: 1 cup granulated sugar: 4 oz almond paste (1/3 cup) 1/2 teaspoon almond extract: 2 eggs: 1 1/2 cups Gold Medal™ all-purpose flour
From stevehacks.com


ALMOND COFFEE CAKE - GOODENESS GRACIOUS
Instructions. Combine shortening and one cup of the sugar in a bowl, blending well. Add almond extract, baking powder and eggs. Then add milk and flour gradually until smooth. Spread batter into greased 9 x 13 pan or brownie pan. Sprinkle with almonds.
From goodenessgracious.com


ALMOND COFFEE CAKE RECIPE RECIPE VIDEO BY LEGOURMET4K - IFOOD.TV
Cream together the butter, creme fraiche, and 1½ cups of the sugar. Add the eggs and beat until well-incorporated. Add the almond extract, salt, and flour. Mix well, then pour into the prepared skillet. Sprinkle the cake with almonds and remaining sugar. Bake for 30 to 40 minutes, until golden brown. Serving. Cool before serving.
From ifood.tv


CHEZ PANISSE SIMPLE ALMOND TORTE | ALEXANDRA'S KITCHEN
Instructions. Preheat the oven to 325ºF. Beat the sugar with the almond paste until the almond paste is in fine pieces. Or, better, pulverize it in a food processor. Beat in the butter and the vanilla, then cream the mixture until it is light and fluffy.
From alexandracooks.com


CRISPY COFFEE ALMOND CAKE | RICARDO
On the underside of the parchment paper, draw three 8-inch (20 cm) circles using a pencil. In a bowl, combine the almond flour and icing sugar. Set aside. In a bowl placed over a pot of simmering water, heat the sugar, egg whites and liqueur, whisking constantly, until the sugar dissolves. Remove the bowl from the pot.
From ricardocuisine.com


10 BEST ALMOND PASTE COFFEE CAKE RECIPES - YUMMLY
Almond Coffee Cake Ring Food, Folks, and Fun. large egg whites, instant yeast, cream cheese, confectioners’ sugar and 14 more. Cranberry Almond Coffee Cake Sprinkle Bakes. light brown sugar, sliced almonds, salt, almond paste, full fat sour cream and 11 more. Cherry Almond Coffee Cake Kitchen Joy. eggs, bread flour, active dry yeast, sour cream, almond …
From yummly.com


SWEDISH ALMOND COFFEECAKE | KING ARTHUR BAKING
Preheat the oven to 350°F. When the dough has risen, brush it all over with the egg wash and bake for 24 to 26 minutes, until golden brown and the center reads 190°F when measured with a digital thermometer. Remove from the oven and let cool on a rack. For the glaze: Combine all the ingredients except for the almond slices.
From kingarthurbaking.com


ALMOND CAKE | THE SPLENDID TABLE
Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter the sides of the cake pan and line the bottom with parchment paper. Put the almonds, granulated sugar, salt, and almond extract in the food processor and process until the nuts are finely pulverized. Add the butter and kirsch, if using, and pulse until blended.
From splendidtable.org


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