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Almond Coffee Cake. Ingredients. 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.
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.
Brush the rings with egg whites and sprinkle with almonds. Bake until deep brown, about 25 minutes, switching and rotating pans half-way through baking. Remove the coffee cakes from the oven and place on a wire rack and cool for 1 hour.
Directions 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. In a small bowl, beat the almond paste, brown sugar and butter until smooth.
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