Most homemade coffee cakes are pretty plain. When we want something fancier for the holidays, we go with a yeasted coffee cake with buttery layers of rich dough, a sweet almond filling, and a flourish of sliced nuts and white icing.
Once we finalized the filling (a mixture of cream cheese and almond paste) and dough (which we sweetened with honey instead of sugar), we focused on the shape. The method ended up being surprisingly easy: The almond filling is placed on the dough, which has been shaped into a rectangle, then the whole thing is rolled up, formed into a circle, and cut to create a floral pattern that exposes some of the filling. Thats all it took to get the shape ofand remove the mystery fromhomemade ring-shaped coffee cake.
Making the Coffee Cake
Want to try it for yourself? Check out our Almond Ring Coffee Cake recipe for free through November 29th.
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1. Gently stretch the dough into two even logs. Using a dough scraper (or knife), divide the dough into evenly sized pieces.
2. Drag the dough in small circles over a clean counter using a cupped hand, until the dough feels firm and round. It should feel like the dough is spinning underneath you but not turning over.
3. Use the palm of your hand to flatten each roll into a -inch-thick circle.
4. With a floured rolling pin, gently flatten out the center of each dough circle, leaving the edges thick. This should push the dough into an oval shape with a depressed middle.
5. Lightly brush the dough with melted butter, then fold in half and gently press the dough together at the edges to seal.
1. Halve the pears from stem to blossom end and then remove the core using a melon baller for a clean look.
2. After removing the core, use the edge of the melon baller to scrape away the interior stem of the pear, from the core to the stem.
1. Slice each halved poached pear crosswise into -inch- thick slices, then discard the first 4 slices from the narrow end. Do not separate the slices but pat them dry with paper towels.
2. Slide a thin spatula under one of the sliced pear halves and gently lay it in the center of the tart.
3. Working with the remaining pear halves one at a time, slide the spatula under each pear and press on the slices to fan them towards the narrow end.
4. Lay the fanned pear halves attractively around the tart, with the narrow ends pointed towards the pear in the center.
1. Drop spoonfuls of the chocolate randomly over the top of the batter.
2. Using a butter knife or small offset spatula, swirl the chocolate into the cheesecake batter.
Once your cheesecake is baked and cooled, you definitely dont want to risk messing up the gorgeous swirls youve painstakingly created. For neat slices, its helpful to clean the knife with hot water before slicing each pieceyou can do this at the sink or in a pitcher of hot water if youre cutting the cheesecake at the tableand wipe the knife dry before slicing. This prevents the cheesecake filling from sticking to the knife, which can make for quite a mess as you try to slice your third or fourth piece of cake.
Have you ever thought about whether you have a sweet tooth or a salty tooth?
Toasted Walnuts with Tart Cherries and Rosemary
Like millions of Americans, I am absolutely riveted to the coverage of Hurricane Sandy, glued to The Weather Channel's nonstop reporting. It's staggering to think of how many people will be affected by this natural disaster that's been called The Storm of the Century.
Well, I love dressing up as much as the next Elvis impersonator... I mean, "Tribute Artist"... so, I just might have to keep the Halloween spirit going by wearing this silly hat on Turkey Day.