1/4 ounce active dry yeast
1Heat first 4 ingredients in small saucepan to boiling; cool to luke warm. 105 to 115
2Stir in yeast. Transfer mixture to medium bowl . Add i cup of flour and beat well.
3Stir in enough remaining flour to make a thick batter; beat until smooth.
4Let rise, covered in warm place, free from drafts, until doubled in bulk. about 1 hour.
5Stir batter down. Pour batter into 2 greased round 0-inch cake pans; let rise until doubled in bulk about 1 hour.
6Make a swirl design on top of batter with a floured spoon; fill grooves with preserves, using 1/4 for each coffee cake.
8Bake until cakes are golden about 30 to 35 minutes.
9Remove from pans and cool on wire racks fill grooves with the remaining preserves.
10Mix powdered sugar with vanilla extract and enough milk to make a thin glaze; drizzle over warm coffee cakes and sprinkle with almonds.