ith paddle attachment and mix almond paste, confectioners sugar, dark brown sugar
nch round cake pan.
Combine sugar, butter, eggs and almond extract
o low; add all remaining coffee cake ingredients.
Continue beating, scraping
Heat oven to 375\u00b0F.
Grease 9-inch round pan.
Make Cinnamon Streusel; reserve. (my sister often doubles this recipe so that there is lots of topping).
Stir coffee cake batter ingredients until blended.
Spread in pan.
Sprinkle with Cinnamon Streusel.
Bake 18 to 22 minutes or until golden brown.
Let sit a few minutes and then serve warm with butter and lots of milk or coffee.
ith half each of the almond paste, raspberries, and the \"streusel\" that
o making this cake batter smooth is incorporating the almond paste completely before
ivide mixture of soft butter, almond paste or sugar and extra cardamom
lour a 10\" angel food cake(tube) pan or 12-cup
iameter, 2-inch deep round cake pan and line the bottom
nd chill while making the cake.
Dissolve yeast in warm
ixing bowl, cream butter with almond paste and 1/2 cup sugar
ngredients and set aside.
Coffee Cake: In a mixing bowl, beat
Blend all of the coffee cake ingredients.
Beat vigorously for 30 seconds.
Spread into greased 9\" layer pan or 8\" square pan.
For topping, blend all topping ingredients with fingertips until crumbly.
Spread topping on coffee cake.
Bake at 400 degrees for 20-25 minutes.
lectric mixer, combine eggs and almond paste.
At medium speed, beat
cup softened butter and almond paste in a large bowl using
Add sugar to the almond paste; mix well. Add 1 teaspoons
box grater, grate the almond paste and then the butter directly
Preheat oven to 350\u00b0F.
Beat together butter, flour, oil, first cup of sugar, baking powder, and first round of eggs until smooth and set aside.
Beat together the almond paste, second cup of sugar, second round of eggs and almond flavoring until smooth.
Combine both mixtures.
Grease a 9x13\" pan (Pam is fine), and evenly pour in mixture.
Bake for 30 to 45 minutes until toothpick comes out clean.
Enjoy!
FOR THE COFFEE CAKE: Preheat oven to 400 degrees
Cream the butter, sugar and flavoring until light and fluffy. Add egg and almond paste; blend well.
Add sifted flour and dry ingredients.
Chill dough 2 hours or more.
Form into balls, 1 teaspoon per cookie.
Place on ungreased cookie sheet.
Press down gently with bottom of small juice glass that has been dipped in granulated sugar.
Bake at 350\u00b0 for 12 minutes or until delicately golden brown.
Watch carefully as they are thin and burn quickly.