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.