Chocolate-almond Coffee Cake
- Prep Time: 25 Minutes (Total Time: 3 Hours 5 Minutes)
- Serving Size: 16
- 1 package Active Dry Yeast
- 1/4 cup Warm Water (115ºF)
- 1/4 cup (1/2 stick) Margarine, Softened
- 1/4 Sugar
- 1/2 cup Fat-free Milk
- 4 Eggs
- 3-1/2 cups Flour
- 1 teaspoon Salt
- 1/2 cup Almond Paste, Crumbled
- 1/2 cup Sugar
- 1/4 cup Brewed Strong MAXWELL HOUSE Coffee
- 1/4 cup Cocoa Powder
- 1/2 cup PLANTERS Slivered Almonds, Finely Chopped
- 1 tablespoon Sugar
DISSOLVE yeast in warm water. Beat margarine and 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add yeast mixture, milk and eggs; mix well. Blend in flour and salt; cover. Let rise in warm place 2 hours or until doubled in volume.
PREHEAT oven to 400°F. Mix almond paste, 1/2 cup sugar, the coffee and cocoa powder; set aside. Generously grease 10-inch tube pan; sprinkle with almonds and 1 Tbsp. sugar. Set aside. Punch down dough. Pat one third of the dough onto bottom of prepared pan, building up dough around center tube; spread with one half of the almond paste mixture. Repeat layers. Cover with remaining dough. Seal edge of dough to pan with floured hands.
BAKE 40 min. or until lightly browned. Remove from pan to wire rack; cool completely.
KRAFT KITCHENS TIPS
Almonds can be toasted before being chopped. Spread in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted.
RECIPE COURTESY OF KRAFT FOODS