2 pkgs. active dry yeast
1/4 c. warm water
3/4 c. milk
1/2 c. (1 stick) butter, softened
1/2 c. sugar
2 tsp. salt
2 eggs, slightly beaten
4 1/2 to 5 c. regular all-purpose flour
Butter, melted
1 c. sugar
2 tsp. cinnamon
1/2 c. slivered blanched almonds
1/4 c. (1/2 stick) butter, melted
Heavy Bundt pan

Sprinkle yeast over warm water; set aside. In a saucepan, scald milk; pour into mixing bowl. Add 1/2 cup butter, 1/2 cup sugar and salt; cool to lukewarm. Stir in dissolved yeast and eggs. Add 2 cups flour; beat well. Gradually stir in enough remaining flour to make a soft dough. On lightly floured surface knead dough until smooth and satiny. Place in buttered bowl, brush with melted butter. Cover and allow to stand in warm place until doubled (about 2 hours). Punch down and let rest 10 minutes. Meanwhile, combine 1 cup sugar, cinnamon and almonds; sprinkle 3 tablespoons in bottom of pan. Pinch off pieces of dough and shape into balls 1 1/2 inches in diameter. Roll in 1/4 cup butter; roll in sugar mixture and place in pan. When all balls are in pan, press down to even surface of coffeecake. Sprinkle over any remaining cinnamon mixture. Cover and allow to stand in warm place until doubled. Bake 30 to 40 minutes or until golden brown. Cool 10 minutes on wire rack. Turn out of pan onto wire rack to cool, right side up.