RHODES EASY ALMOND CREAM COFFEE CAKE

1 loaf Rhodes frozen sweet dough, thawed as directed
1/2 cup sugar
2 tablespoons flour
1/4 cup heavy (whipping) cream
1/4 cup butter
1/2 cup almond slices
1/2 teaspoon almond extract

Place dough in greased 9x13-inch baking pan. Pat out dough to fit the pan.

In a saucepan, combine sugar and flour. Add cream gradually, then the butter and almonds. Boil together 2 minutes.

Remove from heat and add almond extract. Pour over dough in pan. Let rise in a warm place until nearly doubled, about 1-2 hours.

Bake coffee cake in a preheated 350 degree F oven for 30-35 minutes or until golden brown. Cut into squares and serve warm.

Servings: 6
Source: Rhodes Bread Dough (wrapper)