Makes 2 coffeecakes (8 to 10 servings each)
|1||package (1/4 ounce) active dry yeast|
|1/4||cup warm water (110°F)|
|1/2||cup butter, softened|
|3||cups all-purpose flour|
|1-1/4||cups sugar, divided|
|1-1/2||packages (7 ounces each) almond paste|
- Dissolve yeast and 1 teaspoon sugar in warm water in large bowl. Let stand 5 minutes or until mixture is bubbly. (If yeast does not bubble, it is no longer active and dough will not rise.)
- Beat in 1 egg, butter and milk. Beat in flour, 1/4 cup sugar and salt to make soft dough. Knead on lightly floured surface about 10 minutes or until smooth and satiny, adding flour as necessary to prevent sticking. Cover and let rest while making filling.
- Cut almond paste into small pieces. Combine almond paste, remaining 3 eggs and 3/4 cup sugar in blender or food processor. Cover; process until combined. Set aside.
- Grease two 9-inch round cake pans. Divide dough in half. Roll out 1/2 of dough to 9-inch circle. Place in greased pan and press dough 1/2 inch up side to contain filling. Repeat with remaining dough.
- Divide almond filling equally between pans. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- Preheat oven to 350°F. Core apples and cut into thin slices; do not peel. Arrange apple slices over almond filling. Sprinkle each coffeecake with 2 tablespoons sugar. Bake 40 to 50 minutes or until filling is set. Serve warm or at room temperature.
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