1 package (1/4 oz.) active dry yeast
1 tsp. sugar
1/4 cup warm water
4 eggs, divided
1/2 cup butter, softened
1/3 cup milk
3 cups all-purpose flour
1-1/4 cups sugar, divided
1/2 tsp. salt
1-1/2 packages (7 oz. each) almond paste
4 small apples

Dissolve yeast and 1 tsp. sugar in warm water in large bowl. Let stand 5 minutes or until mixture is bubbly. (If yeast does not bubble, it is no longer active and dough will not rise.)

Beat in 1 egg, butter and milk. Beat in flour, 1/4 cup sugar and salt to make soft dough. Knead on lightly floured surface about 10 minutes or until smooth and satiny; adding flour as necessary to prevent sticking. Cover and let rest while making filling.

Cut almond past into small pieces. Combine almond paste, remaining 3 eggs and 3/4 cup sugar in blender or food processor container. Cover; process until combined. Set aside.

Grease two 9-inch round cake pans. Divide dough in half. Roll out 1/2 of dough to 9-inch circle. Place in greased pan and press dough 1/2 inch up side to contain filling. Repeat with remaining dough.

Divide almond filling equally between pans. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Preheat oven to 350°F.

Core apples and cut into thin slices; do not peel. Arrange apple slices over almond filling. Sprinkle each coffeecake with 2 tablespoons sugar.

Bake 40 to 50 minutes or until filling is set. Serve warm or at room temperature.

Makes 2 coffeecakes (8 to 10 servings each).