HEAT milk, shortening, 4 Tbsp. sugar and salt in small saucepan just until warm (115ºF to 120ºF), stirring just until shortening softens; add to dry mixture. Add egg. Beat with electric mixer at low speed 30 seconds, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough.
SPRAY a 8 x 1 1/2– or 9 x 1 1/2-inch round baking pan with no-stick cooking spray like Baker’s Joy®.
Turn dough into pan. Sprinkle with nuts and 1 Tbsp. sugar. Cover; let rise until almost double in size, about 1 hour. Dot with butter.
HEAT oven to 375ºF. Bake 18 to 20 minutes.
Almond Butter Coffee Cake
Cook Time: 40 Min
Yield: 8 Servings
Ingredients
2 C. all-purpose flour
1 pkg. active dry yeast
1/2 C. milk
6 Tbsp. Crisco® All-Vegetable Shortening
5 Tbsp. sugar
1/2 tsp. salt
1 large egg
1/3 C. silvered almonds
1 Tbsp. butter
Directions
COMBINE 1 C. flour and yeast in medium bowl.
HEAT milk, shortening, 4 Tbsp. sugar and salt in small saucepan just until warm (115ºF to 120ºF), stirring just until shortening softens; add to dry mixture. Add egg. Beat with electric mixer at low speed 30 seconds, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough.
SPRAY a 8 x 1 1/2– or 9 x 1 1/2-inch round baking pan with no-stick cooking spray like Baker’s Joy®.
Turn dough into pan. Sprinkle with nuts and 1 Tbsp. sugar. Cover; let rise until almost double in size, about 1 hour. Dot with butter.
HEAT oven to 375ºF. Bake 18 to 20 minutes.
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