Food, Folks, and Fun: Almond Ring Coffee Cake

My dad mentioned that his mom used to make this coffee cake every Christmas and Easter morning while he was growing up. Once he said this I knew I had to make it for him. This recipe is amazing! A but time-intensive, but amazing none the less!

Please note that this recipe make two coffee cakes that serve about 12 people each. If you're not looking to feed a crowd, prepare the recipe until step 8 and freeze one of the rings BEFORE you rise the second time. When you're ready to bake the frozen dough, let it thaw and rise before continuing with the rest of the recipe.

Almond Ring Coffee Cake

Ingredients:

FILLING

1 (7-ounce) tube almond paste
4 ounces of cream cheese, softened
1/2 cup (2 ounces) confectioner’s sugar

DOUGH

1 1/3 cups warm milk (110°)
8 tbsp. (1 stick) unsalted butter, melted and cooled
1/3 cup honey (I didn’t have any so I used maple syrup)
3 large egg yolks
2 tsp. vanilla extract
4 3/4 cups of all-purpose flour (you may need an additional 1/4 cup later depending on how sticky the dough is)
2 1/4 teaspoons instant yeast
2 tsp. salt

TOPPING

3 large egg whites, lightly beaten
1/2 cup sliced almonds
1 1/2 cups (6 ounces) confectioners’ sugar
2 ounces cream cheese, softened
2 tbsp. milk
1/2 tsp. vanilla

Directions:

1. FOR THE FILLING: Beat the almond paste, softened cream cheese, and sugar together with an electric mixer on medium speed until smooth. Cover with plastic wrap and refrigerate until ready to use.

2. FOR THE DOUGH: Whisk the milk, melted butter, honey, egg yolks, and vanilla together in a large liquid measuring cup. Combine 4 3/4 cups of flour, yeast, and salt in a standing mixer fitted with the dough hook. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 2 minutes. I had to scrape down the sides of the bowl a few times to get all the flour combined.

3. Increase the mixer to medium speed and knead until the dough is smooth and shiny, 5 to 7 minutes. After 5 minutes the dough should be clearing the side of the bowl, but sticking to the bottom. If it’s not add up to 1/4 cup more flour. Add flour one tablespoon at a time, and just until the dough clears the side of the bowl.

4. Turn the dough out onto a lightly floured counter and knead by hand to form a smooth round ball. It took about 20 turns of the dough for me.

Before kneading

After kneading - much smoother!

Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let it rise in a warm draft-free place until doubled in size, 1 to 1 1/2 hours. If your apartment isn’t very warm (mine wasn’t) preheat the oven to 170º and then turn it off. Put your dough in the oven to rise.

Doubled in size.

5. Line 2 baking sheets with parchment paper. On a large lightly floured piece of parchment paper, divide the dough into 2 equal pieces. Working with one piece of dough at a time, roll it into an 18 x 9 inch rectangle. Spread half the filling in a 1-inch wide strip just above the bottom edge of the dough.

6. Roll the dough into a tight log, and pinch the seam closed. Transfer the log, seam side down, to one of the prepared baking sheets. Repeat with remaining dough and filling.

7. Shape each cylinder into a ring. You do not need to pinch the ends of the cylinder together after forming a ring. Make about 11 cuts around the outside of the dough using a paring knife. Each cut should be about 1 to 1.5 inches apart. Twist each piece of dough cut side up.

Mist the cakes with cooking spray, wrap loosely in plastic wrap, and let rise in a warm place until they have nearly doubled in size and spring back slowly when indented with a finger, 1 to 1.5 hours.

After second rise.

8. FOR THE TOPPING: Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375º. Brush the rings with egg whites and sprinkle with almonds. Bake the cakes until deep brown, about 25 minutes, switching and rotating pans half-way through baking.

9. Let the cakes cool for one hour. Whisk the sugar, softened cream cheese, milk, and vanilla together in a small bowl until smooth, then drizzle it over the cakes before serving.