Yield:> 1 coffeecake; 12 servings
1 package yeast (2 1/4 teaspoons)>
1/4 cup warm water (110 degrees)>
3 tablespoons granulated sugar>
2 3/4 tablespoons shortening (regular or butter-flavored)>
1/4 teaspoon salt>
1 egg, beaten, divided>
1 1/4 cups all-purpose flour>
2/3 cup cookie or cake crumbs>
1/3 cup granulated sugar>
1/4 cup almond paste>
1 pinch salt>
5 tablespoons butter, softened>
For nut topping:
1 egg white>
1/2 teaspoon water>
3 tablespoons granulated sugar>
1/4 cup chopped pecans>
1/4 cup chopped almonds>
1/4 cup chopped hazelnuts>
1/4 cup chopped cashews>
1/4 cup toffee bits (such as Skor)>
For caramel icing:
6 tablespoons milk>
3/4 cup plus 2 tablespoons packed brown sugar>
1/2 teaspoon cream of tartar>
2 cups powdered sugar>
1 1/2 tablespoons butter, softened>
5 ounces caramels (18 Kraft caramels, unwrapped)>
To prepare dough:> Dissolve yeast in warm water; set aside. In a
medium bowl, by hand or with a hand mixer, beat sugar, shortening and salt
until fluffy. Measure 2 tablespoons beaten egg; add to shortening mixture and
mix well. Cover remaining beaten egg and set aside.
Blend in about half the flour, then the yeast mixture. Add remaining flour; mix
to a smooth dough. Cover bowl and let rise until doubled, about 1 hour.
To prepare filling:> In the work bowl of a food processor, combine
crumbs, sugar, almond paste and salt; pulse until mixture resembles coarse
meal. Cut butter into several pieces; add to processor and pulse until mixture
forms a paste.
To prepare nut topping:> Stir together egg white and water, then stir
in sugar; mixture should be sticky. In a medium bowl, mix together nuts and
toffee bits. Add enough of the egg white mixture to bind nut mixture.
To assemble:> On a lightly floured surface, roll dough to a
14-by-8-inch rectangle. (If dough is too soft to handle, refrigerate 10
minutes.) Dollop filling over dough; use fingers to gently spread, leaving
about a 1/2-inch border of bare dough along one long edge. Brush bare edge of
dough with reserved beaten egg. Roll up dough and filling, starting with the
filled long edge; roll over egg-brushed edge to seal. Brings ends of roll
together; pinch to form a ring. Lift onto a parchment-lined baking sheet.
Press lightly to flatten pastry. Distribute nut topping over ring; press
lightly into dough. Cover and let rise about 1 1/2 hours, until ring has
Preheat the oven to 350 degrees.
Use scissors to make shallow vertical slashes around the outside edge of pastry
at 1-inch intervals. (This gives the ring a slight "flower petal" appearance
and allows it to expand without bursting as it bakes.) Bake 20 minutes or until
golden and cooked through. Let cool completely.
To prepare icing:> In a heavy, medium saucepan, stir together milk,
brown sugar and cream of tartar. Bring to a rolling boil over medium-high heat;
boil 2 minutes. Reduce heat; whisk in powdered sugar and butter until smooth.
Add caramels; stir until melted. Let cool to room temperature, then beat at
high speed with an electric mixer until spreadable and several shades lighter
in color. (Makes about 1 3/4 cups. Any leftover icing may be used as caramel
sauce or ice cream topping.)
Per serving:> 515 calories; 20.5g fat (36 percent calories from fat);
6.5g saturated fat; 37mg cholesterol; 5.5g protein; 77g carbohydrate; 62g
sugar; 1.5g fiber; 138mg sodium; 64mg calcium; 223mg potassium.