Almond-Macaroon Coffee Cake.
Pillsbury Bake-off finalist’s Almond-Macaroon Coffee Cake
According to the Pillsbury Bake-Off website, “Buttery, flaky biscuits are the center of an indulgent macaroon coffee cake.” The recipe, by Linda Bibbo of Chagrin Falls, is a finalist in the 45th Pillsbury Bake-Off, slated for March 25-27 in Orlando, Fla.
Almond-Macaroon Coffee Cake
Makes 15 servings
2 tablespoons unsalted or salted butter, softened
4 tablespoons cinnamon sugar
2 cans Pillsbury Grands! Jr. Golden Layers refrigerated “butter tasting” biscuits
1½ cups flaked coconut
1 can (14 ounces) sweetened condensed milk, divided use
2 large eggs
1½ teaspoons vanilla extract, divided use
½ teaspoon almond extract
½ cup sliced almonds
? cup Special Dark chocolate baking chips
Fresh mint leaves, if desired
Cook’s notes: As it appears on the official Pillsbury Bake-Off website, this recipe calls for Land O’Lakes butter and eggs, McCormick spices and extracts, Eagle Brand condensed milk, Fisher Chef’s Naturals nuts, and Hershey’s baking chips.
Preliminaries: Heat oven to 350 degrees. Grease bottom and sides of 13-by-9-inch glass baking dish with 1 tablespoon of the butter. Place 3 tablespoons of the cinnamon sugar in large resealable food-storage plastic bag.
Separate, season biscuits: Separate dough into 20 biscuits; cut each into quarters. Place in bag with cinnamon sugar; shake to coat. Arrange pieces in dish; sprinkle with coconut.
Linda Bibbo
Assemble the coffee cake: Measure ½ cup of the condensed milk in small microwavable measuring cup; set aside.
• Pour remaining condensed milk into medium bowl.
• Add eggs, 1 teaspoon of the vanilla and almond extract; beat with wire whisk until well blended.
• Spoon egg mixture over biscuit pieces; sprinkle with almonds and remaining 1 tablespoon cinnamon sugar.
Bake the coffee cake: Bake in preheated oven for 30 to 35 minutes or until golden brown. Cool on cooling rack 20 minutes.
Make the topping: Meanwhile, add remaining 1 tablespoon butter and chocolate chips to reserved condensed milk. Microwave on high 30 to 45 seconds or until chips are melted; stir until smooth. Stir in remaining ½ teaspoon vanilla.
Presentation: Cut into 15 squares. Place on individual plates; drizzle scant tablespoon chocolate mixture over each serving. Garnish with mint. Serve warm.
Source: Adapted recipe from Linda Bibbo, Chagrin Falls.
baking with Bill & Sheila
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