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Almond Butter Coffee Cake

almond-butter-coffee-cake

Cook Time: 40 Min

Yield: 8 Servings

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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

  1. COMBINE 1 C. flour and yeast in medium bowl.
  2. 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.
  3. 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®.
  4. 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.
  5. HEAT oven to 375ºF. Bake 18 to 20 minutes.

Almond Butter Coffee Cake

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

  1. COMBINE 1 C. flour and yeast in medium bowl.
  2. 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.
  3. 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®.
  4. 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.
  5. HEAT oven to 375ºF. Bake 18 to 20 minutes.

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