Best 7 Almond Tea Ring Coffee Cake Recipes

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Indulge in a delightful culinary experience with our Almond Tea Ring Coffee Cake, a timeless classic that combines the comforting flavors of almond and coffee. With its tender crumb, delicate glaze, and charming presentation, this coffee cake is sure to be the star of your next brunch or afternoon tea party. Discover the secrets behind this beloved recipe, along with variations like the Orange Tea Ring Coffee Cake and a gluten-free alternative, all designed to tantalize your taste buds and make every bite a moment to savor.

Let's cook with our recipes!

ALMOND COFFEE CAKE



Almond Coffee Cake image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 Servings

Number Of Ingredients 11

6 tablespoons Daisy Brand Cottage Cheese
2 tablespoons almonds, sliced
2½ cups flour
1 cup sugar
6 ounces butter
1 teaspoon baking powder
¼ teaspoon salt
¾ cup Daisy Brand Sour Cream
2 eggs
1 teaspoon almond extract
1 cup softened cream cheese

Steps:

  • 1.Preheat the oven to 350°F.
  • 2.Spray a 9-inch spring form pan with nonstick cooking spray.
  • 3.Combine the flour and ¾ cup sugar in a bowl.
  • 4.Cut in the butter until the mixture resembles coarse crumbs.
  • 5.Reserve 1 cup of the mixture and set it aside. To the remaining crumb mixture add the baking powder, salt, sour cream, 1 egg, and almond extract. Blend well.
  • 6.Spread the batter in pan. In a separate mixing bowl combine cream cheese, cottage cheese and ¼ cup sugar and beat with the paddle attachment of the mixer.
  • 7.Add the remaining egg and beat an additional minute until blended well.
  • 8.Pour the cheese mixture over the batter in the pan.
  • 9.Combine the reserved crumb mixture with almonds. Sprinkle over the cheese mixture in the pan.
  • 10.Bake at 350°F for 45-50 minutes or until cheese mixture is set and cake is firm and slightly pulling away from the sides of the pan. Cool before removing the sides of the pan and serving.

SWEDISH TEA RING



Swedish Tea Ring image

My mother used to prepare this delightful Swedish tea ring in the '40s, and it's still a favorite today. Maraschino cherries add a festive touch. -Elsie Epp, Newton, Kansas

Provided by Taste of Home

Time 50m

Yield 1 ring (24 slices).

Number Of Ingredients 15

1 tablespoon active dry yeast
1-1/2 cups warm water (110° to 115°)
1/4 cup sugar
1/4 cup canola oil
2 large egg whites, lightly beaten
1-1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries, patted dry
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons fat-free milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour. , Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18x12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes., Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over tea ring.

Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 142mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.

ALMOND DANISH COFFEE CAKE



Almond Danish Coffee Cake image

Filled with almond paste, sugar and butter, this pastry will melt in your mouth. It's a must for me to make each holiday.

Provided by Taste of Home

Time 50m

Yield 2 coffee cakes (12 serving each).

Number Of Ingredients 19

1 package (1/4 ounce) active dry yeast
2 tablespoons plus 1 teaspoon sugar, divided
1/4 cup warm water (110° to 115°)
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
1 large egg, lightly beaten
1/2 cup heavy whipping cream
FILLING:
1 can (8 ounces) almond paste, cubed
1/4 cup packed brown sugar
1/4 cup butter, softened
1 large egg
1 teaspoon water
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon almond extract
2 to 3 tablespoons milk
Sliced almonds

Steps:

  • In a small bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes and set aside. In a large bowl, combine the flour, salt and remaining sugar; cut in butter until mixture resembles coarse crumbs. Add egg and cream to yeast mixture. Add to flour mixture; stir to form a stiff dough. Divide in half; cover and refrigerate for 3 hours. , In a small bowl, beat the almond paste, brown sugar and butter until smooth. On a lightly floured surface, roll each portion of dough into a 15x6-in. rectangle. Spread filling down center third of dough to within 1/2 in of edges. Beat egg and water; brush over edges of dough. , Fold sides over filling; seal seam and edges. Place seam side down on greased baking sheets. Cut five to six small slits in top. Cover and let rise in a warm place for 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Cool completely. , For glaze, combine confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over coffee cakes. Sprinkle with almonds.

Nutrition Facts : Calories 156 calories, Fat 8g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 116mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

ALMOND RING COFFEE CAKE



Almond Ring Coffee Cake image

Make and share this Almond Ring Coffee Cake recipe from Food.com.

Provided by Ambervim

Categories     Breads

Time 50m

Yield 1 Cake

Number Of Ingredients 12

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1 1/2 cups rolled oats
1/2 cup raisins
2 eggs, beaten
1/2 cup milk
1/4 teaspoon almond extract
5 tablespoons butter, divided
1/4 cup almonds, slivered
confectioners' sugar

Steps:

  • Preheat oven to 400.
  • Sift flour, salt and baking powder.
  • Cut in butter to create course crumbs.
  • Stir in oats and raisins.
  • Add eggs, milk and almond extract.
  • Knead gently.
  • Roll out into a 12x24 inch rectangle.
  • Brush with 2 tbs melted butter.
  • Sprinkle with 1/4 cup brown sugar.
  • Roll up starting with long edge.
  • Place in 9 inch cake pan seam down.
  • Slice at 1 inch intervals to within 1/2 inch of center.
  • Turn and cut section upward.
  • Brush with remaining butter.
  • Sprinkle with 1/4 cup brown sugar.
  • Bake for 25 minutes.
  • While still warm, frost with icing and sprinkle with almonds.

Nutrition Facts : Calories 3072.2, Fat 161, SaturatedFat 84, Cholesterol 702.8, Sodium 3995.9, Carbohydrate 348.8, Fiber 25.5, Sugar 47.1, Protein 69.1

APRICOT-ALMOND TEA RINGS



Apricot-Almond Tea Rings image

Apricots and almonds are the perfect pairing in this luscious iced ring. It's a great breakfast treat to serve the family and a perfect centerpiece for a coffee date with friends.- Ann G. Hillmeyer, Sandia Park, New Mexico

Provided by Taste of Home

Time 1h5m

Yield 2 rings (8 slices each).

Number Of Ingredients 19

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1-1/4 cups warm 2% milk (110° to 115°)
1/2 cup butter, softened
1/3 cup sugar
1/2 teaspoon salt
1/2 cup mashed potato flakes
2 large eggs, room temperature
3-1/2 to 4 cups all-purpose flour
FILLING:
1-1/2 cups apricot preserves
2/3 cup sugar
5 ounces almond paste
1/3 cup butter, softened
ICING:
1-1/3 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
1/3 cup sliced almonds, toasted

Steps:

  • In a large bowl, dissolve yeast in warm water. In another bowl, combine milk, butter, sugar, salt, potato flakes and eggs. Let stand 1 minute. Add milk mixture and 3 cups flour to yeast mixture; beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Place preserves, sugar, almond paste and butter in a food processor; cover and process until blended. Punch dough down. Divide in half. On a lightly floured surface, roll each portion into 14x7-in. rectangle. Spread filling evenly to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Place rolls, seam side down, on 2 parchment-lined baking sheets. Pinch ends together to form 2 rings. With scissors, cut from outside edge to two-thirds of the way toward center of rings at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Let rise until doubled,35-40 minutes., Preheat oven to 375°. Bake for 18-22 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over warm tea rings and sprinkle with almonds.

Nutrition Facts : Calories 425 calories, Fat 14g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 178mg sodium, Carbohydrate 70g carbohydrate (38g sugars, Fiber 2g fiber), Protein 6g protein.

ALMOND TEA CAKES



Almond Tea Cakes image

When I have time-usually in the winter-I love to bake. I make these tea cakes every Christmas, double the recipe and freeze half for later. -Janet Fennema Ringelberg, Troy, Ontario

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5 dozen.

Number Of Ingredients 14

2 cups butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
4 teaspoons almond extract
4 cups all-purpose flour
1 teaspoon baking powder
FILLING:
1 large egg white
1/2 cup sugar
1/2 cup ground almonds
1/2 teaspoon lemon juice
Milk
Sliced almonds

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill. , For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon filling into each. Cover with quarter-sized circles of dough. , Brush with a little milk and top with an almond. Bake at 350° until golden, 14-16 minutes.

Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 73mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CINNAMON ALMOND RING COFFEE CAKE



Cinnamon Almond Ring Coffee Cake image

Make and share this Cinnamon Almond Ring Coffee Cake recipe from Food.com.

Provided by Chef mariajane

Categories     Breads

Time 25m

Yield 2 coffee cakes

Number Of Ingredients 19

1 (7 ounce) package almond paste
6 tablespoons confectioners' sugar
2 tablespoons dark brown sugar
1 1/2 teaspoons ground cinnamon
4 ounces cream cheese
1 1/3 cups warm milk
1/3 cup honey
8 tablespoons unsalted butter, melted
3 large egg yolks (reserve whites for topping)
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
1 1/2 tablespoons active dry yeast (1 package)
2 teaspoons salt
3 large egg whites
1/2 cup sliced almonds
1 1/2 cups confectioners' sugar
2 ounces cream cheese
2 tablespoons milk
1/2 teaspoon vanilla extract

Steps:

  • FOR THE FILLING: fit standing mixer with paddle attachment and mix almond paste, confectioners sugar, dark brown sugar, cinnamon and cream cheese until smooth. cover with plastic and refrigerate until ready to use.
  • FOR THE DOUGH: Adjust oven rack to upper-middle postitions and heat over 200°F When oven reaches 200F shut oven off. Lightly grease large bowl with nonstick cooking spray. Line 2 baking sheets with parchment paper and grease with cooking spray.
  • Mix milk, honey, melted butter, yolks, and vanilla in large measuring cup. Mix flour, yeast, and salt in bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes togehter, increase speed to medium and mix until shiny and smooth, 4-6 minutes. (Dough will be sticky). Turn dough onto heavily floured work surface, shape into ball, and transfer to a greased bowl. Cover bowl with plastic wrap and place in turned-off oven until dough is nearly doubled, about 20 minutes.
  • On lightly floured surface, divide dough into 2 equal pieces. Working with one piece of dough at a time, roll dough into an 18x9-inch rectangle with long side facing you. Spread with half the filling; using both hands, carefully roll the dough into an even cylinder and moisten the top 1/2-inch of the dough to seal. Press to seal and transfer, seam side down to parchment-lined baking sheet. Repeat with remaining dough and filling. Shape each cylinder into a ring. Using paring knife, make cuts around the outside of dough. spacing them about 1 1/2 inches apart. Rotate each piece of dough cut side up.
  • Cover with plastic wrap coated with cooking spray and return to oven until rings have puffed slightly, 30-40 minutes. Remove from oven and heat oven to 375°F.
  • FOR THE TOPPNG: Whisk reserved egg whites in small bowl, then brush rings with with egg whites. Sprinkle with almonds and bake until deep brown, about 25 minutes, switching and rotating pans halfway through baking.
  • While rings are baking or cooling, whisk confectioners sugar, cream cheese, milk, and vanilla in small bowl until smooth. Drizzle icing over baked coffee cakes and serve warm.
  • COFFEE CAKE IN THE FREEZER: This recipe makes two coffee cakes, which can be baked together or separately, with the second ring frozen for later use.
  • To freeze one coffee cake: Transfer shaped ring ot large plate and wrap in two layers of plastic wrap and then foil. (Unbaked ring can be frozen for up to 1 month). The night before baking, transfer frozen ring to refrigerator. The next day, unwrap ring and transfer to baking sheet lined with parchment paper that has been grease with cooking spray. Then proceed to letting dough rise in the oven that has been heated to 200F and then turned off. Brush with egg wash, sprinkle with almonds bake (on middle rack) cook and ice as directed.

Nutrition Facts : Calories 3277.4, Fat 133.3, SaturatedFat 58.5, Cholesterol 555.2, Sodium 2794.6, Carbohydrate 460.2, Fiber 18.3, Sugar 212.6, Protein 69.3

Tips:

  • For the best flavor, use good quality almond extract and almond paste.
  • If you don't have almond paste, you can make your own by grinding blanched almonds in a food processor until they are a fine powder.
  • Be sure to cream the butter and sugar together until they are light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
  • Don't overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will result in a dry, crumbly cake.
  • Allow the cake to cool completely before glazing it. This will help to prevent the glaze from running off the cake.

Conclusion:

This almond tea ring coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist crumb, almond flavor, and sweet glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special breakfast or brunch recipe, give this almond tea ring coffee cake a try. You won't be disappointed!

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