Andersonville Coffeecake

This delicious Andersonville Coffeecake is a perfect treat for a quick breakfast or cozy coffee break. It features a soft, buttery dough with a sweet almond-cinnamon filling and a crunchy pearl sugar topping. You can easily swap in your favorite nuts or spices, making it a versatile and crowd-pleasing bake.

Ingredients Needed:

Dough:

• 12 tablespoons butter
• 2 cups milk
• 1 (2-ounce) yeast cake
• 3/4 cup sugar
• 1 teaspoon ground cardamom
• 6 cups flour

Filling:

• 6 tablespoons butter or margarine, softened
• 1/2 cup sugar
• 1/2 tablespoon cinnamon
• 1/2 cup chopped or ground almonds

Topping:

• 1 egg, beaten
• 1/2 cup pearl sugar
• 1/2 cup chopped almonds

How To Make Andersonville Coffeecake?

1. Prepare the dough: Melt the butter in a saucepan over medium heat until fully melted. Add the milk, stir, and immediately remove from heat to let it cool slightly. Crumble the yeast into a large mixing bowl. In a separate small bowl, mix the sugar and ground cardamom together. Add the sugar-cardamom mixture to the crumbled yeast in the bowl, and then pour in the warm milk mixture. Gradually stir in the flour, adding a little at a time, and work the dough until it becomes smooth and shiny. Cover the bowl and let the dough rise for 10 minutes.
2. Make the filling: While the dough is rising, prepare the filling by combining the softened butter, sugar, cinnamon, and chopped or ground almonds in a small bowl until well mixed.
3. Preheat the oven: Preheat your oven to 200°C (400°F).
4. Shape the dough: Turn the risen dough out onto a lightly floured surface and knead it well until smooth. Divide the dough into four equal parts. Roll each piece into a rectangle approximately 35 cm by 20 cm (14 inches by 8 inches). Spread the prepared filling evenly over each rectangle. Roll each piece up tightly from the long side and place it seam-side down on a baking sheet.
5. Clip and arrange: Using a pair of scissors held perpendicular to the dough, clip each roll at 2.5 cm (1-inch) intervals without cutting all the way through. Pull each cut section out slightly to the sides, alternating sides to create a decorative pattern that exposes the filling.
6. Add the topping: Brush each coffeecake roll with the beaten egg, then sprinkle the top with pearl sugar and chopped almonds.
7. Bake: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, keeping an eye on the color to avoid overbrowning. Remove from the oven when golden brown.

Recipe Tips:

• Check the Yeast: Always use fresh yeast or double-check dry yeast’s expiration date to get a soft and fluffy coffeecake.
• Warm Up Ingredients: Ensure that the butter and milk are at the right temperatures to help activate the yeast and give a good dough rise.
• Don’t Let It Overbake: Keep an eye on the coffeecake and look for a golden top, checking from 15 minutes to avoid overbrowning.
• Evenly Clip the Dough: Cut the dough at equal intervals to get an even pattern and consistent baking all around.
• Adjust the Sweetness: Feel free to tweak the sugar in the filling to your taste without worrying about affecting the texture.

How To Store Leftovers?

• Refrigerate: First, let the leftover Andersonville Coffeecake cool to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3 days to keep it fresh.
• Freeze: Let the Andersonville Coffeecake cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. Store it in the freezer for up to 3 months. To serve, thaw it at room temperature for a few hours.

Nutrition Facts

Serving Size 1 of 4 servings

• Calories: 1791
• Total Fat: 75 g
• Saturated Fat:37 g
• Carbohydrates: 250 g
• Dietary Fiber: 13 g
• Sugar: 95 g
• Protein: 37 g
• Cholesterol: 190 mg
• Sodium: 87 mg

Try More Bobby Flay Recipes:

• Bobby Flay Gingerbread Trifle
• Bobby Flay Pumpkin Bread Pudding
• Bobby Flay Red Velvet Cake
• Bobby Flay Caramel Apple Cheesecake