Austrian Coffee Cake (Abm)
Ready In: 2 hrs 20 mins
Yields: 1 cake
Ingredients
For the dough
- 2⁄3 cup water
- 1 egg
- 3⁄4 cup granny smith apple, peeled and grated
- 4 cups white bread flour
- 2 tablespoons dry milk, powder
- 1⁄4 cup granulated sugar
- 3 tablespoons butter, melted
- 1 1⁄2 teaspoons dried yeast
For the filling
- 8 ounces cherries, pitted
- 8 ounces almond paste, cut into little pieces
- 1 teaspoon ground cinnamon
For the topping
- 1 egg white, beaten
- 1 teaspoon demerara sugar
- 2 tablespoons almonds, sliced
Directions
- To make the dough, put the ingredients into the bowl of your bread machine in the order listed and set on the dough setting.
- When the dough is ready, roll it out on a lightly floured surface to a 16" square.
- Arrange the cherries and almond paste on top and sprinkle with the cinnamon.
- Carefully roll up the dough, as if you were making a jelly roll, gently stretching it until it is around 22" long.
- Twist the roll into a loose coil and place in a 9" non-stick springform cake pan.
- Cover the pan with lightly oiled plastic wrap and leave in a warm place for about 30 to 45 minutes, to allow the dough to rise.
- Meanwhile, preheat the oven to 375 degrees F.
- Brush the top of the risen dough with the egg white and sprinkle with the demerara sugar and almonds.
- Bake for 30 to 35 minutes or until the cake is golden and risen.
- Let it cool for a few minutes in the pan, then transfer the cake to a wire rack to cool.
- Serve warm or cold, cut into wedges.
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