Chocolate Almond Coffee Cake
1/2 cup butter
3/4 cup sugar
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water (115°F)
1/2 cup warm milk
3-1/2 cups flour
1 cup Mandelin Premium Almond Paste
1/2 cup cocoa
1/2 teaspoon almond extract
1/2 cup Mandelin Natural Whole Almonds, roasted and finely chopped
Cream butter with 1/4 cup sugar and salt.
Dissolve yeast in warm water, add a pinch of sugar; let stand until bubbly.
Add milk, yeast, eggs and flour to creamed mixture; mix well.
Cover and let rise in warm place 2 hours or until mixture doubles.
Meanwhile, combine almond paste, remaining 1/2 cup sugar, cocoa and almond extract; set aside.
Generously butter an 8-cup tube mold; sprinkle with almonds and 1 tablespoon sugar.
Stir dough down and place 1/3 into prepared mold, building up around tube. Sprinkle with half of almond paste mixture. Repeat, ending with dough. Seal edges of dough to pans with floured hands.
Bake at 400°F, 40 minutes. Remove from pan; cool.
Almond Board of California