Cardamom Coffee Cake
Posted by Jerseygirl Tue, 13 Jul 2004, at 12:42 p.m.
Source: Burt Wolf's Local Flavors, Chicago
For the Cardamom Dough:
2 packages (1/2-ounce each) dry yeast
1/2 cup warm water
2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon cardamom powder
Pinch of salt
4 tablespoons unsalted butter, at room temperature
1/4 cup slivered almonds
For the Almond Filling
1/2 pound (1 cup) almond paste
2 tablespoons sugar
1/4 cup margarine
2 tablespoons unsalted butter, at room temperature
In the bowl of a stand mixer, dissolve the yeast with the warm water. The
temperature of the water should be between 100 degrees F and 115 degrees F.
Allow the yeast to stand for 10 minutes, until foamy.
In a medium bowl, combine the flour, sugar, cardamom, and salt.
In the stand mixer with the dough hook attachment, mix the dry ingredients and
the butter into the yeast on low speed. Add one egg and continue to beat the
dough until it is smooth and sticky. Turn the soft dough onto a floured surface
and gently knead a few times. Place the dough into a large oiled bowl, turning
the dough once to coat the top. Cover with plastic wrap and allow it to rise for
1 hour, until it doubles in size.
Preheat the oven to 375 degrees F. Generously grease a 12-inch round cake pan.
TO FORM THE CAKE: Gently deflate the dough. Turn the dough out onto a generously
floured surface and roll out to a large rectangle, about 9 by 16-inches. Spread
the almond paste mixture over the surface of the dough. Starting from the long
side, roll the dough, jellyroll style, towards you to form a long loaf. Then
turn the ends towards each other to form a ring and tuck one end into the other,
pinching to seal the seam.
Transfer the ring to the greased cake pan, leaving a 1-inch border from the side
of the pan to allow the cake to expand. With kitchen shears, make diagonal cuts,
3/4 of the way into the dough, every 2-inches, all the way around the ring. Be
careful to cut all the way through the dough. Lift up a snipped piece and move
it towards the center of the ring, move the next snipped piece and turn it
towards the outside of the ring. Continue until you have gone completely around
In a small bowl, lightly beat the remaining egg. Generously brush the surface of
the dough with the egg and sprinkle the top with the almonds.
Bake in the oven for 45 to 60 minutes, until the top of the dough is shiny and a
deep golden brown. Allow the cake to cool on a rack. Serve warm or at room