More Great Recipes: Cake


Mom’s Almond Filled Coffee Ring


User Avatar
Member since 2009
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 24 | Prep Time approx 210 minutes | Cook Time 25 to 30 minutes

Why I Love This Recipe

This recipe goes back probably 60 years or more. My mother who was a wonderful cook and baker would make this recipe and we would take it to the shore where my aunt had a home. They would have approximately 14 guests each weekend and my mom would take this for a treat for breakfast. This goes perfectly with a nice cup of coffee.

I recently made this for a Christmas Eve celebration thinking we would serve this to our guests, but when my sister tasted it, it brought back so many wonderful memories that we put it away for ourselves. Now how sharing was that? LOL

Now this not an easy recipe to make. It is time consuming, but the finished result is just wonderful.


Ingredients You'll Need

FILLING FOR COFFEE RINGS

12 oz. of slivered almonds
1 ¾ cups of packed dark brown sugar
1 tsp cinnamon
1 stick of butter -softened

DOUGH

1 package yeast
1/2 cup sugar
2/3 cup warm milk
3 ½ to 4 cups of all purpose flour
1/2 cup butter melted
3 eggs-beaten
¾ tsp salt

*3 TBSP softened butter for each ring

ICING

2 cups sifted 10 X sugar (powdered sugar)
milk (enough to make is pourable)
2 tsp. vanilla extract


Directions

For Filling:


Place almonds in a meat grinder, not food processor.


Mix with brown sugar and cinnamon.


Add softened butter.


Set aside.


Divide in half for the 2 rings.


For Dough:


PROOF YEAST FIRST…SEE DIRECTIONS ON PACKET OR JAR.


Dissolve yeast and sugar in warm milk.


Add 1 cup flour and beat until smooth.


Add melted butter, beaten eggs and remaining flour and salt.


Beat until smooth.


Cover the bowl with a tea towel.


Let rise until double in bulk in warm place.


Punch down-Cut in half- roll 1/3 inch thick on lightly floured board to oblong about 9” x 12”.


Rub dough with softened butter* then spread with half of the filling.


Roll as for jelly roll.


Shape in horseshoe shape on a greased cookie sheet and seal ends together.


Cut almost through roll with scissors at 1 ½ inch intervals, turning slices slightly.


Do the same with the other half.


Cover with a tea towel.


Let rise until double in bulk (about 2 hours).


Bake in moderate oven (375 degrees) for 25 to 30 minutes.


For Icing:


Combine sugar and enough milk to get to a good consistence for drizzling over the cakes.


Add vanilla.


Drizzle over warm cakes.


Decorate with nuts and cherries.


Questions, Comments & Reviews


The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51223 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

489 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

11879 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot.

Way beyond a chatbot, I can seamlessly interact with BakeSpace recipes and cookbooks, making modifications and answering cooking questions a breeze.

FYI, I’m new, still in beta and you are among the first to chat with me. If you notice a glitch, let us know.
Want to create a recipe? Try our BakeBot AI Recipe Maker!