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Almond Paste Twirl Coffee Cake

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“Obtained from my Mother-in-Law. A fabulous recipe that disappears quickly.”
3hrs 25mins

Ingredients Nutrition


  1. In a large mixer bowl, combine 2 cups flour & yeast.
  2. On the stove, heat milk, butter, granulated sugar & salt until 115-120 degrees. Don't worry if the butter isn't completely melted.
  3. Add to dry mixture in bowl.
  4. Add egg, beating at a low speed for 1/2 minute. Be sure to scrape the bowl during mixing so as to get all yeast incorporated.
  5. Beat at a high speed for 3 minutes.
  6. Stir in the remaining flour (and up to 1/2 cup more to make a soft, knead-able dough).
  7. Knead on floured surface until smooth.
  8. Put ball in greased bowl. Flip to grease both sides.
  9. Cover with damp cloth & let rise in a warm place until double (1-1 1/2 hours).
  10. Punch dough down & let rest 10 minutes.
  11. Roll into a rectangle (about 12x18 inches).
  12. Make the almond filling by creaming together sugar and butter. Stir in slmonds & extract.
  13. Spread the almond filling over the pastry.
  14. roll from the long edge & pinch to seal.
  15. Place seam side down on greased baking sheet (can be shaped as necessary to fit onto baking sheet).
  16. Cut every 1/2 inch to within 1/2 inch of bottom. Gently pull each slice alternately to left & right.
  17. Let rise in warm place until nearly double (about 1 hour).
  18. Bake in 375 degree overn for 20-25 minutes.
  19. While still hot, sprinkle with powdered sugar.

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