Individual Cinnamon Coffee Cakes with Chocolate-Cherry-Almond Swirl

Individual Cinnamon Coffee Cakes with Chocolate-Cherry-Almond Swirl
Photo by Scott Phillips

Ingredients

  • ½ tsp. whole milk
  • ½ cup warm whole milk (about 105 degrees F)
  • 1 tsp. ground cinnamon
  • 9 oz. (2 cups) all-purpose flour
  • 1/3 cup plus 2 tsp. granulated sugar
  • 4 to 5 tsp. strong brewed coffee
  • 4 oz. semisweet chocolate
  • + 11 more ingredients
    • 1 cup confectioners’ sugar
    • ½ cup sliced almonds, toasted
    • 1-½ tsp. active dry yeast
    • ½ tsp. ground cinnamon
    • 1/3 cup granulated sugar
    • 1 cup sliced almonds, toasted
    • 1 large egg, separated
    • 2 large eggs, lightly beaten
    • 6 oz. (about 1 cup) dried cherries
    • 5 oz. (10 Tbs.) very soft unsalted butter
    • ½ tsp. table salt

In the bowl of a stand mixer, gently whisk the warm milk with the yeast to combine. Sprinkle with 2 tsp. of the sugar. Let the yeast proof until air pockets float up, making the mixture look spongy, 5 to 10 min. Add the remaining dough ingredients and mix with the paddle attachment on medium-low...

View full recipe at Fine Cooking

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