Seven Sisters Almond Coffee Cake
2 tbsp active dry yeast active dry yeast
1/2 cup lukewarm water (95° to 110° F)
1/2 cup sour cream, at room temperature
3 tbsp granulated sugar granulated sugar
3 cups unbleached all-purpose flour
1/2 cup unsalted butter, melted and cooled
2 large eggs, 1 separated
1 tsp salt salt
1/2 tsp ground cardamom ground cardamom
1 cup prepared almond cake filling
1 tbsp water
1/2 cup sliced almonds
1/2 cup Streusel Crumb
1 cup confectioners’ sugar
1 tbsp water
Prepare the sponge starter by combining the yeast and lukewarm water in
the bowl of a stationary electric mixer. Let proof until bubbly, about 5
Using the flat paddle attachment, mix in the sour cream and 1 tbsp of the
sugar at low speed, until blended. Add 11/2 cups of the flour, 1/2 cup at a
time, mixing into a soft dough. Cover with plastic wrap and let the starter
sit at room temperature to rise, bubble, and fall back slightly, about 2
Uncover the bowl and fit the mixer with the dough hook. At low speed, add the remaining 2 tablespoons sugar, the melted butter, 1 whole egg and the yolk of the second egg (reserving the egg white), the salt, and cardamom.
Slowly add the remaining 11/2 cups flour. Continue to knead at low speed
until the dough is soft, smooth, and elastic, about 3 minutes. Remove the
dough to a large greased bowl. Cover with plastic wrap and set aside at room
temperature to rise until doubled, 1 to 11/2 hours.
Return the dough to a lightly floured work surface and divide it in half
Roll one half out into a 12 X 8-inch rectangle. Spread evenly with 1/2 cup
of the almond filling. Starting with the long side, roll the dough up around
the filling to form a log. Cut the log crosswise into 7 rolls of equal size.
Arrange the rolls cut side down in a greased 8-inch round cake pan, with 1
roll in the center and the other 6 clustered around the first to form a
coffee cake. Cover loosely with plastic wrap. Repeat the process with the
second piece of dough. Set the pans aside and allow the dough to rise at
room temperature for 30 minutes.
Preheat the oven to 350° F.
Beat the remaining egg white with the 1 tbsp water in a small dish. Paint
the tops of the coffee cakes with the egg white and water wash. Sprinkle 1/4
cup of the almonds over each, then 1/4 cup of the streusel crumb.
Bake for about 30 minutes, until browned.
While the coffee cakes bake, make the icing. Combine the confectioners’
sugar and water in a medium bowl, whisking until smoothly blended.
Remove the pans to a wire rack. Drizzle the coffee cakes with icing while
still warm. Once the icing has set, unmold.
Separate the coffee cakes into individual rolls to serve.
Yield: 2 coffee cakes (14 rolls)