Ganache Filled Almond Flower Coffeecake

Ganache Filled Almond Flower Coffeecake


Coffeecake Dough

  • 2 cups all-purpose flour
  • ¼ cup almond flour
  • ¼ cup nonfat dry milk
  • 2 ½ tablespoons granulated sugar
  • ¾ teaspoon salt
  • 2 teaspoons fast-rising yeast
  • 4 tablespoons unsalted butter softened
  • ¾ cup warm water about 110° F
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract

Ganache Filling

  • ½ cup heavy cream
  • 1 cup semisweet chocolate chips

Streusel Topping

  • 2 tablespoons light brown sugar packed
  • 1 tablespoon almond flour
  • 1 tablespoon coarsely chopped almonds
  • 2 ½ teaspoons unsalted butter softened
  • Confectioners’ sugar for dusting


  • Make coffeecake dough: In the bowl of an electric mixer, whisk together both flours, dry milk, sugar, salt and yeast until well combined.
  • Using the paddle attachment, add the butter, water and both extracts and mix on medium speed until a smooth, soft dough forms.
  • Place the dough in a greased bowl. Cover it tightly with plastic wrap, and allow it to rise in a warm spot for about 1 hour or until almost doubled in size.
  • While dough is rising, make ganache: In a medium saucepan bring cream to a simmer. Remove from heat and add chocolate chips. Whisk until mixture is smooth and the chocolate has melted. Allow to cool slightly.
  • Make streusel topping: In a small bowl, using your fingers, blend together all the streusel ingredients to form a crumbly topping. Cover with plastic wrap, and chill until needed.
  • Cover a large sheet pan or pizza pan with parchment paper and set aside.
  • Using a knife or dough cutter, evenly divide the dough into 4 pieces.
  • On a work surface, taking one of the 4 pieces of dough, and using a rolling pin, roll it out into a large rough circle. Using a 10 inch diameter bowl or cake pan as a guide, cut out a 10 inch circle. Remove excess dough.
  • Place the dough circle onto the reserved parchment lined pan.
  • Using an offset spatula evenly spread about one heaping tablespoon of the cooled ganache all over the dough right to the edges.
  • Repeat rolling out a 10 inch circle with another piece of dough. Place the 2nd circle on top of the ganached dough circle.
  • Cover the 2nd circle with another heaping tablespoon of ganache spreading as before.
  • Repeat rolling out each of the remaining 2 pieces of dough and layering them on top of the first 2 filled dough circles as in the steps above. Leave the 4th piece of dough plain, with no ganache on top of it. You should now have a stack of 4 circles of dough, each filled with ganache except for the top circle.
  • Place a small 2 ½ inch ramekin or small drinking glass in the center of the filled dough circles, and using a sharp knife, carefully cut through all the layers making 16 even strips stopping at the ramekin in the center.
  • Using your fingers, take two adjacent strips and twist each one away from each other 2 or 3 times being careful not to rip them.
  • Pinch the ends together to look like a flower petal.
  • Repeat with the remaining strips of dough forming 8 flower petals. Remove the ramekin. Sprinkle the chilled streusel topping in the center of the dough where the ramekin was placed. Allow the coffeecake to rise for about 30 minutes.
  • While the coffeecake is rising, preheat the oven to 400° F.
  • Bake for 12-14 minutes or until the coffeecake is nice and brown. The petals will open up a bit.
  • Cool to room temperature and dust with confectioners’ sugar.


Makes 1 coffeecake