Almond Butter Coffee Cake

By

Dear Pat Gratton,

I enjoy your column in The Village Crier. GISELE FROM SUMMERFIELD can put a smile on her face. I have the recipe she is looking for and more. I am of German descent, also; I am very glad to help.

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Ingredients

  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1 cup milk, scalded
  • 1 package active dry yeast
  • 1/4 cup warm water
  • 1 egg
  • 3 1/2 cups flour
  • 1/16 teaspoon mace
  • 1/16 teaspoon cardamom

Preparation

Step 1

Combine the first four ingredients; cool to lukewarm. Soften yeast in warm water. Add to milk mixture; blend. Addegg and 1 3/4 cups flour; beat well. Add remaining flour sifted with spices; knead well. Let rise until doubled. Punch down; let rise again. Shape into two coffee cakes; place in greased pans. Let rise 15 minutes. Spread almond mixture (recipe below) on top and let rise until doubled. Bake at 175 degrees for 45 minutes to one hour. Makes two cakes.
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ALMOND MIXTURE:

Cook 2 tablespoons sugar, 1 tablespoon honey or corn syrup, and 1 tablespoon of butter until it spins a thread. Add 1 tablespoon chopped almonds.

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