Apple Almond Coffee Cakes Recipe
This delicious Apple Almond Coffee Cakes is from my grandma's cookbook. I prefer to make Apple Almond Coffee Cakes as a Dessert for all my family get-togethers. It is always prepared with Apple as the key ingredient. Add this Apple Almond Coffee Cakes recipe to your favorites and make it as often as you like.
Ingredients
1 package {1/4 ounce) active dry yeast
1 teaspoon sugar
1/4 cup warm water (110°F)
3 eggs, divided
1/2 cup butter or margarine, softened
1/3 cup milk
3 cups all-purpose flour
1 cup sugar, divided
1/2 teaspoon salt
2 packages (7 ounces each) almond paste
3 small apples
Directions
Dissolve yeast and 1 teaspoon sugar in warm water in large bowl.
Let stand 10 minutes.
Beat in 1 egg, butter and milk.
Beat in flour, 1/4 cup sugar and salt to make soft dough.
Knead on lightly floured surface about 10 minutes or until smooth and satiny, adding flour as necessary to prevent sticking.
Cover and let rest while making filling.
Cut almond paste into small pieces.
Combine almond paste, remaining 2 eggs and 1/2 cup sugar in blender or food processor container.
Cover; process until combined.
Set aside.
Grease two 9-inch round cake pans.
Divide dough in half.
Roll out 1/2 of dough to 9-inch circle.
Place in greased pan and press dough 1/2 inch up side to contain filling.
Repeat with remaining dough.
Divide almond filling equally between pans.
Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Preheat oven to 350°E Core apples and cut into thin slices; do not peel.
Arrange apple slices over almond filling.
Sprinkle each coffeecake with 2 tablespoons sugar.
Bake about 40 minutes or until filling is set.
Let stand 10 minutes.
Beat in 1 egg, butter and milk.
Beat in flour, 1/4 cup sugar and salt to make soft dough.
Knead on lightly floured surface about 10 minutes or until smooth and satiny, adding flour as necessary to prevent sticking.
Cover and let rest while making filling.
Cut almond paste into small pieces.
Combine almond paste, remaining 2 eggs and 1/2 cup sugar in blender or food processor container.
Cover; process until combined.
Set aside.
Grease two 9-inch round cake pans.
Divide dough in half.
Roll out 1/2 of dough to 9-inch circle.
Place in greased pan and press dough 1/2 inch up side to contain filling.
Repeat with remaining dough.
Divide almond filling equally between pans.
Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Preheat oven to 350°E Core apples and cut into thin slices; do not peel.
Arrange apple slices over almond filling.
Sprinkle each coffeecake with 2 tablespoons sugar.
Bake about 40 minutes or until filling is set.
