Almond Coffee Cake
Frozen bread dough rolled out, filled with sweetened cream cheese and white chips, braided, and glazed with almond icing.
Before you start: The 1 tablespoon milk in the main ingredient list is never used anywhere in the steps. The glaze calls for its own milk, so you can leave it out.
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Ingredients
- 1 loaf (1 pound) frozen bread dough, thawed
- 1 (8 ounce) package cream cheese, softened
- ¼ cup sugar
- 1 egg
- ½ teaspoon almond extract
- ¾ cup vanilla or white chips
- 1 tablespoon milk
- Glaze:
- 1 cup powdered sugar
- ¼ teaspoon almond extract
- 1-2 tablespoons milk
- ½ cup slivered almonds, toasted
Directions
- On a lightly floured surface, roll dough into a 15x9 inch rectangle. Transfer to a lightly greased baking sheet.
- In a small mixing bowl, beat cream cheese and sugar until smooth. Add egg and almond extract; mix well (filling will be soft).
- Spread filling down the center of the rectangle; sprinkle with chips.
- On each long side, cut 1 inch strips about ½ inch from the filling.
- Starting at one end, fold alternating strips at an angle across the filling. Seal the ends.
- Cover and let rise 1 hour.
- Bake at 350 degrees for 20-30 minutes or until golden brown. Cool on a wire rack.
- For the glaze, combine powdered sugar, milk, and almond extract; drizzle over the coffee cake. Sprinkle with almonds.
Notes
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