My years spent sleeping on bakery shelves before grade school are paying off for you once again. Today, I share with you the Almond Coffeecake.
Almond Coffeecake Ingredients
- 5 teaspoons yeast
- 1/2 cup lukewarm water (110°F or lower)
- 1/2 cup sugar
- 3/4 cup instant mashed potatoes stirred together with 3/4 cup lukewarm water
- 1/4 cup shortening or unsalted butter
- 2 eggs
- 2 1/2 teaspoons salt
- 5-6 cups white flour
- 1 egg, beaten (for sealing and top of coffeecake)
- 1 cup sliced almonds
- 7 ounces almond paste
- 1 egg
- 1/4 cup sugar
- 2 teaspoons almond extract
- 1 1/2 cups powdered sugar
- 2 tablespoons water
Place yeast into a large mixing bowl. Add warm water and sugar. Give a little swirl and let sit for about 10 minutes to create the sponge for your dough. When it looks bubbly & frothy, it is ready.
Whisk mashed potatoes, shortening, eggs, and salt into yeast mixture.
Add in flour a cup at a time, stirring in between each addition. At about 4-5 cups, you will need to start kneading with your hands and evaluate whether or not you even need more flour. Continue to knead for about 5 minutes. The dough should be able to be formed into a smooth ball. Let sit in a warm place to rise for one hour. Using a KitchenAid mixer with a dough hook is a great way to knead dough. When the dough clings to the dough hook and is still very elastic-y, it has enough flour.
Place dough in a large bowl, cover with a towel, place in a very warm place, and allow to rise for about an hour or until doubled in size. If it’s too cold, it will take longer.
Preheat oven to 350°F.
Stretch dough into a long piece and place on a baking sheet lined with parchment paper. Use a rolling pin to roll out the dough. Dough should end up about 1/2 inch thick, 18-20 inches in length, and 6 inches wide.
Place almond filling ingredients in a food processor and process for few minutes. Spread down the middle of the dough along the whole 20 inches and about 2 inches in width. Bring the bottom of dough up. Use beaten egg to brush the bottom flap. Bring the top of dough down to attach to end with egg coating. Turn coffeecake over so sealed side is on the bottom. Make into a circle and connect the ends.
Allow coffeecake to rise again until doubled in size. Brush top with remaining beaten egg and sprinkle sliced almonds over top.
Bake for 15-20 minutes.
Allow coffecake to cool to almost room temperature. Make frosting and drizzle over top of coffeecake.
I just had a piece and it’s heavenly. I’m so happy. All I need now is a bakery shelf to nap on.