My mom used to make this for Christmas every year. She'd make an almond one to keep at our house, and she'd take a prune-filled coffee cake over to Grandma & Grandpa Dorton, so that they'd have it for breakfast on Christmas morning. I just made one of these to take to our friends' house, and...damn, I'd forgotten how amazing this is!!! You really need to try this recipe, I'm tellin' ya.Almond Coffee Cake
1 pkg. Pillsbury Hot Roll Mix
1 t. cardamom
1 can (12 1/2 oz.) almond filling (I use Solo brand)
4 T. butter, melted
- Heat oven to 375˚.
- Make roll mix according to directions.
- Roll out dough into large rectangle. (The size will depend on how you want to shape your coffee cake. My mom just made a large crescent shape and placed it on a foil-covered cookie sheet. But my preferred method is to roll it out much longer than it is wide, and set it into a Bundt pan.)
- Melt butter in medium glass bowl (or other microwave-safe bowl); stir in almond filling; mix very well.
- Spread almond mixture onto dough, leaving a 1-inch border.
- Start rolling up dough—slowly—at long edge, press seam to seal.
- If using a cookie sheet, be sure to tuck ends under so they don't ooze.
- If using a Bundt pan, try to wrap the dough around to create an even distribution within the pan.
- Allow to rise, for 30 to 60 minutes in a warm place, until dough doubles in size.
- Bake at 375˚ for 30 to 35 minutes—keep an eye on it so that it does not over-brown.
NOTES: You can change this recipe to suit your own taste by using any of the other flavors of filling that Solo makes, such as apricot, prune, raspberry, or poppyseed.
If using poppyseed filling, be sure to add 1 cup of sugar to the filling, or else it will be very bland tasting.
If using apricot or raspberry filling, do not melt the butter and mix it into the filling; instead, just use softened butter to smear over the dough, then add a layer of the fruit filling on top of the butter.
6 comments:
P.S.
This can be slathered with a powdered sugar & milk frosting, to add extra sweetness.
I wish I'd gotten an opportunity to take a photo of it when it was cut. Guess I'll just have to make another one, huh?
One more thing: this makes your house smell WONDERFUL!
YUM!!!!!!!!!!!!!!!!!!!!!!
I really, really, REALLY can't tell you how good this is...it has got to be one of the best pastries that I make!!!
That looks fantastic--and EASY! Poor Dave really got "screwed" when it came to a wife who cooks. I remember a coffee cake that Amy made with those same fillings and I tried to make her recipe but it never came out very well. Also, I can't find Solo pie filling anywhere in the west. So when ya come this summer :0) you'll have to load your suitcase with some for me. I love the apricot and almond--make my own prune!
MMMM...think I'll try this today!
Well, it does not have to be Solo brand, specifically. I did a quick search and found "Love 'N Bake" brand also. You *can* get the Solo filling from amazon.com, or you can look for the Love 'N Bake brand in your local grocery stores.
http://www.lovenbake.com
BE SURE you get almond FILLING, and **NOT** almond *paste*. Almond *paste* is for making marzipan and is a much thicker product which will not work for filling a coffee cake.
There are no types of fillng out here of that nature. We get pie filling, etc. but nothing like the SOLO. I made my own. I found a recipe on the internet for Hungarian Lekvar filling--I use that and adapt it. This summer we were given lots of plums and apricots. I made the lekvar and stuck it in the frige--it keeps forever--you don't even have to seal it. I guess its so thick that it keeps. Anyway, I tried this again and didn't have good luck. I tried a "braid",while baking, the braids flopped open. It looked like an apricot covered, belly up, spider when I pulled it out of the oven. Had to slice it up before anyone made fun of me. The filling is yummy though. I can send you the recipe if you'd like. Next time I'll try it in a bundt pan like you did. It IS good stuff though. Thanks my Goldie!
D
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