Coffee Cake Class at King Arthur Flour

For this class, we made two very different cakes.  The first was a sweet, yeasted bread filled with a ground almond mixture.  It required two rises – a ferment and a proof – and after the bake, it’s iced with a sugared glaze.  I couldn’t find the exact recipe online but this one is pretty close.

The second was a more traditional coffee cake batter that we layered with a cinnamon sugar and walnuts filling.  This was a fun cake to make and it wasn’t very difficult so we had some fun with it.  We created about three layers in a paper tube pan.

The process of making the almond ring was very similar to making a babka dough, but without the overnight cold ferment.  The filling and shaping process felt very similar until we rolled the dough.  Here we shaped the roll into a ring, and then using a pair of scissors, we cut slices into the ring, and twisted each piece so it lays flat on the parchment, forming a “petal” ring.

The best part – eating the fruits of my labors.