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Breads

Chocolate-Almond Coffee Cake

photo by:kraft
A rich yeast dough is layered with a mixture of almond paste, brewed coffee and cocoa powder in a tube pan for a luscious cake.
time
prep:
25 min
total:
3 hr 5 min
servings
total:
16 servings
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What You Need

1
pkg.  active dry yeast
1/4
cup  warm water (115°F)
1/4
cup  (1/2 stick) margarine, softened
1/4
cup  sugar
1/2
cup  fat-free milk
4
 eggs
3-1/2
cups  flour
1
tsp.  salt
1/2
cup  almond paste, crumbled
1/2
cup  sugar
1/4
cup  brewed strong MAXWELL HOUSE Coffee
1/4
cup  unsweetened cocoa powder
1/2
cup  PLANTERS Slivered Almonds, finely chopped
1
Tbsp.  sugar

Make It

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

Special Extra
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.
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