Chocolate Almond Coffee Cake Recipes

ALMOND-CHOCOLATE COFFEE CAKE

Steps:

• Preheat oven to 350. Generously butter 10-inch Bundt pan or 13 x 9-inch baking pan.
• Combine nuts, brown sugar, morsels, cocoa, coffee granules, apricots and cinnamon in medium bowl; set aside.
• Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
• Beat butter in large bowl with an electric mixer until light and fluffy. Add granulated sugar and vanilla extract; beat for 2 minutes. Add eggs one at a time, beating well after each addition, until mixture is completely smooth. Alternately add flour mixture and yogurt; beginning and ending with flour mixture. Mix until smooth. Pour half the batter into prepared pan. Spread half the nut mixture on top; repeat layers.
• Bake for 1 hour or until wooden pick inserted near center comes out almost clean. Cool in pan on wire rack for 10 minutes before carefully turning cake out onto rack. Serve warm with powdered sugar sifted lightly over the top, if desired.

CHOCOLATE ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 9-inch round cake pans.
• Combine flour, baking powder, baking soda and salt in small bowl.
• Set aside.
• Beat butter, sugar, honey and almond extract in large mixer bowl until creamy.
• Add eggs one at a time, beating well after each addition.
• Gradually beat in flour mixture alternately with milk.
• Stir in 1 cup morsels.
• Divide batter into prepared cake pans.
• In medium bowl add brown sugar and cut in butter or margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Stir in sliced almonds and 1/2 cup morsels.
• sprinkle over batter.
• Bake for 20 to 30 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans for 15 minutes.
• Melt remaining 1/2 cup morsels, butter or margarine and milk in small saucepan over low heat, stirring until smooth.
• Drizzle over coffeecake.
• Yummy!

ALMOND COFFEE CAKE

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.

ALMOND ESPRESSO CHOCOLATE CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, in a food processor, combine almonds and 2 tablespoons sugar; cover and process until ground. Set aside., In a large bowl, cream butter and remaining sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla and reserved almond mixture. , Beat reserved egg whites on high until stiff peaks form. Fold egg whites into the batter., Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 42-48 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool completely. Garnish with confectioners' sugar, chocolate curls and coffee beans if desired.

CREAMY CHOCOLATE ALMOND COFFEE

Steps:

• In chilled small bowl, beat whipping cream, powdered sugar and almond extract with electric mixer on high speed until stiff peaks form.
• Place 1 scoop ice cream in each of 4 cups or mugs. Pour coffee over ice cream. Top with whipped cream. Garnish with chocolate shavings or almonds. Serve immediately.

CHOCOLATE COFFEE CAKE WITH ALMOND PASTE RECIPE

Steps:

• 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.

ALMOND COFFEE CAKE

Steps:

• Heat oven to 350°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter, granulated sugar and almond paste with electric mixer on medium speed until light and fluffy. Beat in almond extract and eggs until well blended. On low speed, beat in flour, baking powder and salt just until blended. Spread batter in pan; sprinkle with almonds.
• Bake 45 minutes or until tooth-pick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift cake out of pan; cut into squares. Sprinkle with powdered sugar. Garnish with berries.

ALMOND-CHEESE COFFEE CAKE

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine 2 cups flour, sugar and salt. Cut in butter until crumbly. Stir in the yeast mixture, milk and egg yolks. Add enough remaining flour until mixture forms a soft dough. Cover and refrigerate overnight., In a small bowl, combine the filling ingredients; set aside. Punch dough down. On a floured surface, roll into a 13x10-in. rectangle. Transfer to an ungreased baking sheet. Spread filling over dough to within 1 in. of edges., Starting with a long side, roll just to the center of the rectangle; repeat with remaining side, meeting in the middle., With scissors, cut from outside edges to two-thirds of the way toward center at 1-1/2 in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. For glaze, combine the confectioners' sugar, milk and vanilla; drizzle over coffee cake. Sprinkle with almonds.