Butter Almond Coffee Cake

Watch video.

Almond Paste:

In a food processor, put

• 1-1/2 cups almond flour
• 1-1/2 cups confectioners sugar

Pulse a few times to blend, then add

• 1 egg white
• 1 tsp almond extract

Blend until all well combined and comes together.  Wrap in plastic and refrigerate up to 1 week or freeze for about 3 months.

Cake:

• 3 cups flour
• 2-1/2 stick cold butter, cut into small cubes
• 4-1/2 tsps dry yeast
• 1/4 cup sugar
• 1/2 cup evaporated milk
• 2 eggs
• 1 tsp salt

In a food processor, put the flour and butter.  Pulse 5-6 times.  Transfer to a bowl, cover and refrigerate

In a mixer bowl sprinkle the yeast and add the warm water and a pinch of sugar – mix well and let stand 5 minutes to proof,.

When proofed, add the milk, eggs, salt and 1/4 cup sugar.  Mix well.  Add the flour mixture and stir until all combined. Cover and refrigerate overnight.

Roll dough on a floured surface to a 20″ x 20″ square.  Fold over, like a letter, in 3 sections.  Roll to 6-1/2 x 30.  Fold into thirds. so it is now 6-1/2 x 10

Wrap and refrigerate.

Filling:

• 1 stick soft butter
• 1/2 cup sugar
• 1/2 cup almond paste
• 1 tsp almond extract

Combine all until well mixed.

Butter and flour a 10″ bundt pan.  Sprinkle 1/2 cup coarsely chopped blanched slivered almonds into pan.

Roll dough to 9 x 24.  Spread on filling. Roll up from the long side, like a jelly roll.
Cut into 8 pieces and put each piece, cut side down into bundt pan.  Cover and let rise 1 to 1-1/2 hours.

Bake at 375 for approx 45 minute.  Remove and turn out on a wire rack to cool

Dust with confectioners sugar or make a confectioners sugar glaze.

NOTE;  This cake can be frozen for up to 1 month.

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