Recipe: Seven Sisters Almond Coffee Cake

Terry, is this it?

SEVEN SISTERS ALMOND COFFEE CAKE

"The "sisters" are seven rolls filled with almond paste, nested to form a coffee cake and sprinkled with sliced almonds and streusel. After baking, I finish the coffee cake with a simple drizzle of white icing I've seen the girls in other guises, sometimes topped with a variety of fruit preserves and definitely overdressed for the occasion, since this coffee cake is perfect for brunch or afternoon tea."

2 tablespoons active dry yeast
1/2 cup lukewarm water (95 to 110 degrees F)
1/2 cup sour cream, at room temperature
3 tablespoons granulated sugar, divided use
3 cups unbleached all-purpose flour, divided use
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs, 1 separated, divided use
1 teaspoon salt
1/2 teaspoon ground cardamom
1 cup prepared almond cake filling
1 tablespoon water
1/2 cup sliced almonds
1/2 cup Streusel Crumb (recipe follows)
FOR THE ICING:
1 cup confectioners' sugar
1 tablespoon water

Prepare the sponge starter by combining the yeast and lukewarm water in the bowl of a stationary electric mixer. Let proof until bubbly, about 5 minutes.

Using the flat paddle attachment, mix in the sour cream and 1 tablespoon of the sugar at low speed, until blended. Add 1 1/2 cups of the flour, 1/2 cup at a time, mixing into a soft dough. Cover with plastic wrap and let the starter sit at room temperature to rise, bubble, and fall back slightly, about 2 hours.

Uncover the bowl and fit the mixer with the dough hook. At low speed, add the remaining 2 tablespoons sugar, the melted butter, 1 whole egg and the yolk of the second egg (reserving the egg white), the salt, and cardamom. Slowly add the remaining 1 1/2 cups flour. Continue to knead at low speed until the dough is soft, smooth, and elastic, about 3 minutes. Remove the dough to a large greased bowl. Cover with plastic wrap and set aside at room temperature to rise until doubled, 1 to 1 1/2 hours.

Return the dough to a lightly floured work surface and divide it in half Roll one half out into a 12x8-inch rectangle. Spread evenly with 1/2 cup of the almond filling. Starting with the long side, roll the dough up around the filling to form a log.

Cut the log crosswise into 7 rolls of equal size. Arrange the rolls cut side down in a greased 8-inch round cake pan, with 1 roll in the center and the other 6 clustered around the first to form a coffee cake. Cover loosely with plastic wrap. Repeat the process with the second piece of dough. Set the pans aside and allow the dough to rise at room temperature for 30 minutes.

Preheat the oven to 350 degrees F.

Beat the remaining egg white with the 1 tablespoon water in a small dish. Paint the tops of the coffee cakes with the egg white and water wash. Sprinkle 1/4 cup of the almonds over each, then 1/4 cup of the streusel crumb.

Bake for about 30 minutes, until browned.

WHILE THE COFFEE CAKES BAKE, MAKE THE ICING:
Combine the confectioners' sugar and water in a medium bowl, whisking until smoothly blended.

Remove the pans to a wire rack. Drizzle the coffee cakes with icing while still warm. Once the icing has set, unmold.

Separate the coffee cakes into individual rolls to serve.

STREUSEL CRUMB
Makes about 1 3/4 cups

2/3 cup all-purpose flour
2/3 cup packed dark brown sugar
2 teaspoon ground cinnamon
6 tablespoons butter, softened

Combine flour, brown sugar, and cinnamon in a medium bowl. Using a pastry blender, cut in butter until fine crumbs form. Store the streusel in a covered container in the refrigerator for up to 1 month or in the freezer for up to 3 months.

Makes 2 coffee cakes (14 rolls)
Source: The Neighborhood Bakeshop by Jill Van Cleave