I had very high hopes for this coffee cake.
To start, this takes a nice long time to prepare. There is a lot of rising time.
The almond mixture is lovely. Cooking the sugar and honey is almost like making candy. This gives the almonds a candy coated feel to them.
The most unfortunate part is that at the end of all the work, it doesn’t really taste like much.
The cake itself is a bit dry. And really flavorless. It needs some vanilla or cinnamon or something. And definitely more moisture.
The almond mixture also sounds delicious, but ends up tasting like nothing much. It is a bit hard and doesn’t add much to the overall favor.
So this was a disappointment.
ALMOND BUTTER COFFEE CAKE
1/4 Cup Sugar
1/4 Teaspoon Salt
1/4 Cup Shortening
1 Cup Milk, Scalded
1/2 Envelope Cake Yeast
1 Egg
3 1/2 Cups Sifted Flour
1/8 Teaspoon Mace
1/8 Teaspoon Cardamom
ALMOND MIXTURE
2 Tablespoons Sugar
1 Tablespoon Honey
1 Tablespoon Butter
1 Tablespoon Chopped Almonds
Add sugar, salt and shortening to scalded milk and cool to lukewarm. Add crumbled yeast and let stand for 5 minutes. Add egg and 1 3/4 cups flour; beat well. Add remaining flour that has been sifted with the seasoning. Knead well. Let rise until doubled in bulk, about 1 1/2 hours. Knead down and let rise again. Shape into 2 cakes and place in greased cake pans. Let rise 15 minutes. Cook 2 tablespoons sugar, honey and butter until it spins a thread. Add almonds and spread on each cake. Let cakes rise until doubled in bulk, about 1 hour. Bake in a 375 degree oven for 45 minutes to 1 hour.
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