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by Heather Harris Brady

You can throw this coffeecake together in about 10 minutes of hands-on time. It’s great for brunch or afternoon tea. I think it would be really yummy to knead some crumbled marzipan into the dough, to pump up the almond flavor, but I used all of mine at Christmas! This reminds me a lot of my DH’s favorite coffeecake (bienenstich) but without the vanilla filling in the middle.

Easy Almond Coffeecake, Makes one 9″ cake

Cake

  • (Have all these ingredients at room temperature.)
  • ½ c. milk
  • ¼ c. water
  • 1 pkg. yeast
  • 1/3 c. sugar
  • 2 eggs
  • 2-1/2 c. flour
  • 1 t. almond extract

Topping

  • 2 T. light corn syrup
  • 1 c. sliced almonds
  • ¼ c. sugar
  • 2 T. melted butter
  • 1 t. almond extract

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Warm the milk and water to lukewarm, add the yeast and sugar, then beat in the eggs and almond extract. Stir in the flour and let rise until doubled in bulk.

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Lightly grease a 9” pie plate. Turn the dough out onto a floured countertop and knead it quickly 8-10 turns. Press it into the pie plate and dimple it all over with your fingers.

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Combine all the topping ingredients and pour it over the dough.

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Let rise until doubled in bulk.  Preheat the oven to 375. Bake the coffeecake for about 35-40 minutes, until lightly browned and firm in the center. Serve warm or at room temperature.

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Store leftovers at room temperature lightly covered with plastic wrap.

One year ago: Preserved Lemons

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