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Category: Quick Breads, Muffins & Coffee Cakes
Prep Time: Cook Time: Total Time:
1 8oz can almond past
3/4 c. vanilla wafer crumbs (abt 21)
1 large egg, separated
1 16oz pkg hot roll mix
1/2 c. powdered sugar
1/4 c. raspberry preserves
1/4 c. sliced blanched almonds
Process almond paste, wafer crumbs, and egg white until blended and smooth. Roll mixture out between two sheets of plastic wrap to 10x14" rectangle. Set aside. Prepare hot roll mix according to package directions, stirring in powdered sugar. Cover bowl tightly with plastic wrap and let stand in warm place 10 minutes. Meanwhile, grease cookie sheet. To assemble, turn dough onto lightly floured board. Knead 5 minutes with lightly floured rolling pin. Roll to 10x14" rectangle. Spread dough with preserves. Top with sheet of almond paste mixture, pressing lightly to seal. Starting on one long side, roll dough up jelly roll fashion. Place roll, seam side down, on cookie sheet, bending to horseshoe shape. Make 2" cuts through horseshoe all the way around, spacing about 1 1/2" apart. Twist each section in same direction so filling is exposed. Let rise, covered 30 minutes. Preheat oven to 375. Lightly beat egg yolk. Brush risen coffee cake with yolk; sprinkle with almonds. Bake 25-30 minutes until golden and bread sounds hollow when rapped with knuckles.
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Raspberry-Almond Coffee Cake
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Category: Quick Breads, Muffins & Coffee Cakes
Prep Time: Cook Time: Total Time:
1 8oz can almond past
3/4 c. vanilla wafer crumbs (abt 21)
1 large egg, separated
1 16oz pkg hot roll mix
1/2 c. powdered sugar
1/4 c. raspberry preserves
1/4 c. sliced blanched almonds
Process almond paste, wafer crumbs, and egg white until blended and smooth. Roll mixture out between two sheets of plastic wrap to 10x14" rectangle. Set aside. Prepare hot roll mix according to package directions, stirring in powdered sugar. Cover bowl tightly with plastic wrap and let stand in warm place 10 minutes. Meanwhile, grease cookie sheet. To assemble, turn dough onto lightly floured board. Knead 5 minutes with lightly floured rolling pin. Roll to 10x14" rectangle. Spread dough with preserves. Top with sheet of almond paste mixture, pressing lightly to seal. Starting on one long side, roll dough up jelly roll fashion. Place roll, seam side down, on cookie sheet, bending to horseshoe shape. Make 2" cuts through horseshoe all the way around, spacing about 1 1/2" apart. Twist each section in same direction so filling is exposed. Let rise, covered 30 minutes. Preheat oven to 375. Lightly beat egg yolk. Brush risen coffee cake with yolk; sprinkle with almonds. Bake 25-30 minutes until golden and bread sounds hollow when rapped with knuckles.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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