California Almonds (Almond Board of California) has many great recipes, but this is my favorite recipe on their site. I love coffee cake, and there are so many varieties.
CHOCOLATE ALMOND COFFEE CAKE
1/2 cup butter
3/4 cup sugar
1 tsp. salt
1 package active dry yeast
1/4 cup warm water (115°F)
1/2 cup warm milk
3 1/2 cups flour
1 cup almond paste
1/2 cup cocoa
1/2 tsp. almond extract
1/2 cup roasted almonds, finely chopped
Cream butter with 1/4 cup sugar and salt. Dissolve yeast in warm water, add a pinch of sugar; let stand until bubbly. Add milk, yeast, eggs and flour to creamed mixture; mix well. Cover and let rise in warm place 2 hours or until mixture doubles.
Meanwhile, combine almond paste, remaining 1/2 cup sugar, cocoa and almond extract; set aside. Generously butter an 8-cup tube mold; sprinkle with almonds and 1 Tbs. sugar. Stir dough down and place 1/3 into prepared mold, building up around tube. Sprinkle with half of almond paste mixture. Repeat, ending with dough. Seal edges of dough to pans with floured hands. Bake at 400°F, 40 minutes. Remove from pan; cool.
Photo: Almond Board of California
What a beautifully elegant cake and it sounds so delicious too with the marzipan. I've not really come across using yeast in a cake before, so I shall have to bookmark this one.
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