Almond butter coffee cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sugar |
| ¼ | teaspoon | Salt |
| ¼ | cup | Shortening |
| 1 | cup | Milk, scalded |
| ½ | Yeast cake | |
| 1 | Egg | |
| 3½ | cup | Sifted flour |
| 1/16 | teaspoon | Mace |
| 1/16 | teaspoon | Cardamom |
Directions
Add sugar, salt and shortening to milk and cool to lukewarm. Add crumbled yeast and let stand 5 minutes. Add egg and 1¾ cups flour; beat well. Add remaining flour sifted with spices; then knead well. Let rise until doubled in bulk, about 1 ½ hours. Knead down and let rise again. Shape into 2 coffee cakes and place in greased pans. Let rise 15 minutes. Spread almond mixture on top and let rise until doubled in bulk. Bake in a 375 degree oven for 45 minutes.
Makes 2 cakes. Randy Rigg The Pinnacle Club BBS 812-963-9139