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colleenmomof2, did U ever post yr REC for that PTA almond paste coffee cake? Now it's on MY brain!
- Thread starter wigs
- Start date
colleenmomof2
Well-known member
I'm sorry. I still haven't found the exact recipe for the coffee cake
but I keep looking. And, thanks to Marilyn, Maria and MichaelPhoenix, I can make the almond filling from scratch. I have Trader Joe's ground almonds in my freezer ready to go.
I found my original RFR (request for recipe) description posted at Gail's in 2006: "I just had the most amazing coffee cake. The husband brought it in (his wife baked it) and I was able to get him to say that it is an old family recipe with 2 cans of almond filling (but maybe he meant paste???) It had a crisp top crust - probably from the high sugar content but it could have been a melted streusel. He brought a large, stacked tray of very tall squares- probably 9X13 pan filled to the top when finished baking. I searched Epi and did select several "ideas" but none seemed exactly right. Anyone have a t&t they are willing to share? I'd really love to make this for Christmas morning! Thank- you."
My best un-tried "possible" is the Solo Almond Bundt Cake recipe. Caren, would you want to try this in a 9"x13"? Colleen
Solo Almond Bundt Cake
10 to 12 servings
1 cup butter or margarine, softened
2 1/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3 eggs
1/2 teaspoon salt
1 can Solo or 1 jar Baker Almond filling
1/4 cup milk
Preheat oven to 350° F. Grease and flour 10-inch tube pan or 12-cup Bundt pan and set aside.
Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread batter evenly in prepared pan.
Bake 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.
but I keep looking. And, thanks to Marilyn, Maria and MichaelPhoenix, I can make the almond filling from scratch. I have Trader Joe's ground almonds in my freezer ready to go.
I found my original RFR (request for recipe) description posted at Gail's in 2006: "I just had the most amazing coffee cake. The husband brought it in (his wife baked it) and I was able to get him to say that it is an old family recipe with 2 cans of almond filling (but maybe he meant paste???) It had a crisp top crust - probably from the high sugar content but it could have been a melted streusel. He brought a large, stacked tray of very tall squares- probably 9X13 pan filled to the top when finished baking. I searched Epi and did select several "ideas" but none seemed exactly right. Anyone have a t&t they are willing to share? I'd really love to make this for Christmas morning! Thank- you."
My best un-tried "possible" is the Solo Almond Bundt Cake recipe. Caren, would you want to try this in a 9"x13"? Colleen
Solo Almond Bundt Cake
10 to 12 servings
1 cup butter or margarine, softened
2 1/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3 eggs
1/2 teaspoon salt
1 can Solo or 1 jar Baker Almond filling
1/4 cup milk
Preheat oven to 350° F. Grease and flour 10-inch tube pan or 12-cup Bundt pan and set aside.
Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread batter evenly in prepared pan.
Bake 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.