Almond Coffeecake

Pat Duran


This cake is doubly delicious due to the cream cheese and vanilla chip filling. You can't eat just one piece because it leads to another and another and......


★★★★★ 1 vote

8-10 servings
15 Min
20 Min


  • 1
    loaf thawed bread dough
  • 8 oz
    cream cheese, room temperature
  • 1/4 c
    granulated sugar
  • 1 large
  • 1 tsp
    almond extract
  • 3/4 c
    vanilla or white melting candy chips
  • 1 tsp
    milk, 2%
  • GLAZE:

  • 1 c
    powdered sugar
  • 1 tsp
    almond extract
  • 1 to 2 tsp
    milk, 2%
  • 1/2 c
    slivered almonds, toasted

How to Make Almond Coffeecake


  1. On a lightly floured surface, roll dough into a 15 x 9-inch rectangle. Transfer to a lightly greased or sprayed baking sheet (jelly roll pan).
    In a small bowl, beat cream cheese and sugar until smooth.
    Beat in egg and extract (filling will be soft).
    Spread filling down center of rectangle; sprinkle with vanilla candy chips.
    On each long side of dough, cut 1-inch wide strips, about 1/2 inch from filling.
    Starting at one end, fold alternating strips at an angle across filling.(like braiding but let filling show.) Seal ends. Cover and let rise in a warm place for about one hour.
    Brush with milk.
    Bake at 350^ for 20-30 minutes or just until golden brown.
    Cool pan on rack.
    Make glaze:
    In a small bowl, combine sugar and extract. Stir in enough milk to achieve desired consistency. Drizzle over warm coffeecake. Sprinkle with almonds.

Printable Recipe Card

About Almond Coffeecake

Main Ingredient: Dairy
Regional Style: American

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