Almond Butter Coffee Cake
Prep Time 20 min
Cook Time 40 Min
Servings 8
Difficulty Easy
Ingredients
- 2 cups all-purpose flour
- 1 pkg. active dry yeast
- 1/2 cup milk
- 6 tbsps. Crisco® All-Vegetable Shortening
- OR 6 tbsps. Crisco® Baking Sticks All-Vegetable Shortening
- 5 tbsps. sugar
- 1/2 tsp. salt
- 1 large egg
- Crisco® Original No-Stick Cooking Spray
- 1/3 cup silvered almonds
- 1 tbsp. butter
Directions
- Step 1
COMBINE 1 cup flour and yeast in medium bowl.
- Step 2
HEAT milk, shortening, 4 tablespoons sugar and salt in small saucepan just until warm (115ºF to 120ºF), stirring just until shortening softens; add to dry mixture. Add egg. Beat with electric mixer at low speed 30 seconds, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough.
- Step 3
SPRAY a 8 x 1 1/2- or 9 x 1 1/2-inch round baking pan with no-stick cooking spray. Turn dough into pan. Sprinkle with nuts and 1 tablespoon sugar. Cover; let rise until almost double in size, about 1 hour. Dot with butter.
- Step 4
HEAT oven to 375ºF. Bake 18 to 20 minutes.
Serving size
(1 slice, 1/8 of cake)
- Calories 230
- Calories from Fat70g
- Total Fat 8g
- Saturated Fat 2g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 30mg
- Sodium 170mg
- Potassium 0mg
- Total Carbohydrates 34g
- Dietary Fiber 2g
- Sugars 9g
- Protein 6g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet