Apple Almond Coffee Cakes
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (110 Degree F)|
|Eggs||3 , divided|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Milk||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Sugar||1 Cup (16 tbs), divided|
|Almond paste||14 Ounce (2 Packages, 7 Ounces Each)|
Dissolve yeast and 1 teaspoon sugar in warm water in large bowl.
Let stand 10 minutes.
Beat in 1 egg, butter and milk.
Beat in flour, 1/4 cup sugar and salt to make soft dough.
Knead on lightly floured surface about 10 minutes or until smooth and satiny, adding flour as necessary to prevent sticking.
Cover and let rest while making filling.
Cut almond paste into small pieces.
Combine almond paste, remaining 2 eggs and 1/2 cup sugar in blender or food processor container.
Cover; process until combined.
Grease two 9-inch round cake pans.
Divide dough in half.
Roll out 1/2 of dough to 9-inch circle.
Place in greased pan and press dough 1/2 inch up side to contain filling.
Repeat with remaining dough.
Divide almond filling equally between pans.
Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Preheat oven to 350°E Core apples and cut into thin slices; do not peel.
Arrange apple slices over almond filling.
Sprinkle each coffeecake with 2 tablespoons sugar.
Bake about 40 minutes or until filling is set.