Title: Almond Butter Coffee Cake
Categories: Dessert
Yield: 1 Servings
| 1/4 | c | Sugar |
| 1/4 | ts | Salt |
| 1/4 | c | Shortening |
| 1 | c | Milk, scalded |
| 1/2 | | Yeast cake |
| 1 | | Egg |
| 3 1/2 | c | Sifted flour |
| 1/16 | ts | Mace |
| 1/16 | ts | Cardamom |
Add sugar, salt and shortening to milk and cool to lukewarm. Add crumbled
yeast and let stand 5 minutes. Add egg and 1 3/4 cups flour; beat well.
Add remaining flour sifted with spices; then knead well. Let rise until
doubled in bulk, about 1 1/2 hours. Knead down and let rise again. Shape
into 2 coffee cakes and place in greased pans. Let rise 15 minutes. Spread
almond mixture on top and let rise until doubled in bulk. Bake in a 375
degree oven for 45 minutes. Makes 2 cakes. Randy Rigg The Pinnacle Club
BBS 812-963-9139