More Great Recipes: Cake

Mom’s Almond Filled Coffee Ring

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Member since 2009
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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


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


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


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


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:


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.

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