Almond Filled Coffee Cake

Almond Filled Coffee Cake has that sweet almond filling that is addicting.


This is a pastry that looks and tastes like it came from a bakery.


I couldn't believe I made it myself it's so darn pretty!


One of my favorites any time of the year to make this is around any Holiday.


It's really special. The time spent making this beauty is well worth it.


Delicious, soft dough with an almond filling is perfect for entertaining and impressing guests.


This almond filled coffee cake is a delicious addition to that cup of coffee in the morning and a treat for sure!


We love yeast-risen dough like No-Knead Bread, Pizza Dough, Cinnamon Rolls, and Our Best Sweet Rolls, all of our very favorites here!


Check out my simple instructions to make this beautiful risen pastry ring!


Scroll down and print out the recipe card

Filled Coffee Cakes

There is nothing better than the aroma of yeast-risen coffee cake baking.



This is an easy recipe with several filling suggestions, tips, and how to create a beautiful store-bought looking cake.



I was pretty impressed with how easy this was, delicious and addicting to say the least.



It's one of the best coffee cakes made with yeast I ever had!

Holiday Favorite Coffee Cake

During the holiday season, I like to make festive creations like this almond filled coffee cake.



I use red and green candied cherries, drizzled with a little thin-set frosting and sliced almonds. I try to make them look like a holly wreath for Christmas.



Today since I am thinking back when mom made this in the cooler months, I wanted to have a slice, reminiscing about the old days.



She just loved to create delicious yeast-risen coffee cakes like this one.

Tips

• Don't overfill the dough
• Bake on parchment paper for easy removal and cleanup
• Use food scissors to cut the dough evenly and clean in between cuts
• Do not over bake this
• Always preheat the oven first

The Filling

My one tip is, not to overfill the dough, spread any of the fillings thin.


The first time I made it, I didn't know what to do with the extra filling and opened two cans. So I slathered it in there. That was a gooey mess trying to roll it less is more as I say.


Just a little goes a long way in flavor. If you really love the sugary sweet than use more but it will be harder to roll up.


It's really a preference of taste.


When mom would make the pecan one, that I loved the most, she would first brush the dough with butter, then spread it with jam and nuts.


All the fillings listed below are for one cake, you can double the recipe except for using the canned Almond solo you can either split two can into both or spread thinly with 1 can which I prefer.

Tool You Will Need

• Measuring cups and spoons
• Bowls
• Food Scissors or Sharp knife
• Spoon
• Spatula
• Parchment paper
• Cookie Sheet
• Pastry brush

Other Filling Suggestions:

• Cinnamon, Sugar, and Walnuts Filling:

1/3 cup light or dark brown sugar, packed
1 tablespoon granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoons cold butter, cut into 8 pieces
1/2 cup walnuts or pecans

Mix together, spread on dough.

• Chocolate Filling:

8 ounces bittersweet chocolate, coarsely chopped (1 1/4 cups)
1/2 cup granulated sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, room temperature, cut into small pieces
For the filling: Combine chocolate, granulated sugar, and cinnamon. Cut in butter with a pastry cutter or rub in with your fingers until combined.

• Cheese Filling:

8 ounces cream cheese
1/4 cup sugar
2 1/2 tablespoons all-purpose flour
Pinch salt
2 teaspoons finely grated zest from 1 lemon
1 large egg
1/2 teaspoon vanilla extract
For the filling: Beat cream cheese, sugar, flour, and salt with a hand-held electric mixer beat until smooth, 2 to 4 minutes. Add lemon zest, egg, and vanilla; about 1 minute. Chill thoroughly before using it.

• Berry Filling:

12 ounces fresh or frozen raspberries or blueberries (about 2 1/2 cups)
3 tablespoons sugar
2 tablespoons juice from 1 lemon
Pinch salt
Pinch cinnamon
1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
For the filling: Bring berries, sugar, lemon juice, salt, cinnamon, and cornstarch mixture to boiling, stirring occasionally, in a medium saucepan over medium heat. Continue boiling, stirring constantly, until mixture is thick and shiny, 1 1/2 to 2 minutes. Scrape mixture into a small bowl, cover, and chill thoroughly before using.

• Apricot-Orange Filling

12 ounces dried apricots (about 2 cups)
3 tablespoons sugar
1 tablespoon finely grated zest and 3 tablespoons juice from 1 medium orange
2 tablespoons rum (optional
For the filling: bring apricots, sugar, and 1 cup water to boil in a medium saucepan over medium-high heat around 17 minutes. Add to a food processor with rum, juice, and zest. Cool.

Ingredients You Will Need For This Recipe

(scroll down to the recipe card for the exact measurements)

• eggs yolks room temperature
• sugar
• butter
• milk
• vanilla
• yeast
• salt
• flour
• 2 cans Almond Solo
• egg whites
• sliced almonds

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Almond Filled Coffee Cake

Yield: 8

Author: Claudia Lamascolo

prep time: 25 Mcook time: 25 Mtotal time: 50 M

This is a yeast-risen coffee Almond cake. It is a filled cake and delicious with coffee or tea any time of the day.

ingredients:

• 4 eggs yolks room temperature
• 1/2 cup sugar
• 1 stick butter
• 1/1/2 cup milk
• 2 teaspoon vanilla
• 1 package yeast
• 2 teaspoons salt
• 4 - 3/4 cups flour and more for rolling
• 2 cans Almond solo (or another flavor you prefer) spread very thin on each dough (you will have some leftover)
• Egg wash topping:
• 1 egg whites beaten
• sliced almonds

instructions:

How to cook Almond Filled Coffee Cake

1. Heat the butter and milk to lukewarm. In a large mixer bowl using a flat beater, add the flour, yeast, salt to the bowl.
2. Pour the lukewarm milk mixture slowly mixing in with the flour along with sugar,  eggs, and vanilla.
3. Mix until it formed a sticky ball. 
4. Place on a floured board and knead for around 3 minutes with floured hands. 
5. Place into a bowl, cover with plastic wrap, and a saucepan cover. Let rise for 2 hours.
6. Roll out, spread with the filling, and roll up like a jelly roll then form into a ring, you decide how much to use depending on sweetness level (I used half a can for two rings or less). 
7. I like less sugary coffee cakes.
8. Using scissors or very sharp knife slice the ring every 2 inches making around 10 cuts.
9. Take the cut part, twist so the filling is facing upward.
10. Cover again with a towel for around 25 minutes.
11. Bake on 375 preheated oven brushing with egg whites and slices of almonds. 
12. Bake until golden brown on top.
13. Note: you can use any kind of filling you want I also make this with raspberry filling or pecans with cinnamon, sugar, and melted butter mixture. If you want a less sweet cake, use less filling and just a light spread on the dough.

Calories
325

Fat (grams)
26

Sat. Fat (grams)
11

Carbs (grams)
27

Net carbs
15

Sugar (grams)
29

almond coffee cake, filled almond cake, yeast-risen coffee cake, breads, yeast cake

cakes, coffee cakes, desserts, yeast breads

Italian

Created using The Recipes Generator

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Disclosure: This recipe was posted in 2015, edited and re-published in 2020.