Andersonville Coffeecake

Total Time:
55 min
Prep:
25 min
Inactive:
10 min
Cook:
20 min

Yield:
4 coffeecakes
Level:
Intermediate

Ingredients
  • Dough:
  • 12 tablespoons butter
  • 2 cups milk
  • 1 (2-ounce) yeast cake
  • 3/4 cup sugar
  • 1 teaspoon ground cardamom
  • 6 cups flour
  • Filling:
  • 6 tablespoons butter or margarine, softened
  • 1/2 cup sugar
  • 1/2 tablespoon cinnamon
  • 1/2 cup chopped or ground almonds
  • Topping:
  • 1 egg, beaten
  • 1/2 cup pearl sugar
  • 1/2 cup chopped almonds
Directions
  • Melt butter in saucepan. Add milk and remove from heat. Crumble yeast into a large mixing bowl. In a small bowl, mix together sugar and cardamom. Add sugar cardamom mixture to the yeast and add milk mixture. Stir in the flour a little at a time and work dough until smooth and shiny. Cover and let rise for 10 minutes.

  • To make the filling, combine butter, sugar, cinnamon and nuts.

  • Preheat the oven to 400 degrees F.

  • Turn dough out onto a board and knead well. Divide into 4 parts. Roll each piece into a 14 by 8-inch rectangle. Spread with filling. Roll up from the long side and place on a baking sheet. Clip each at 1-inch intervals with a scissors held perpendicular to the top. Pull each cut out to the sides, alternately, to make a pattern exposing the filling. Brush with beaten egg and sprinkle with pearl sugar and chopped almonds.

  • Bake for 15 to 20 minutes. Do not overbrown


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