Danish Coffee Cake

Danish Coffee Cake


This is a pastry that is made year round, and is absolutely amazing. It has an almond flavored glaze and is flaky and perfect for breakfast, dessert or just to have around when you need something sweet. It’s great for any occasion, as well. A family favorite in our house, especially when we have family over for the holidays

Ingredients 

Coffee Cake Ingredients

Base layer 
 
  • 1 cup flour 
  • 1 tablespoon water
  • 1/2 cup butter (cold) *cutting the butter up and then putting the pieces in the freezer for about 15 minutes helps the butter pieces stay cold, resulting in a good flaky layer

Directions 
Combine ingredients with a pastry blender (like you would be making a pie crust)
*If you do not have a pastry blender, you can use two knives and cut the butter into the flour drizzling in the water*

Top layer
  • 1 cup water
  • 1 cup flour 
  • 1/2 cup butter 
  • 3 eggs 
  • 1/2 teaspoon almond extract  

Directions 
Preheat oven to 350 degrees 

Top
Heat water and butter in a saucepan. Bring to boil. Remove from heat. Add flour. Stir until combined, adding eggs one at a time, stirring until completely combined. Mix well, adding almond extract

Icing Ingredients 
Combine the following ingredients, set aside
  • 1 cup powdered sugar 
  • 1 1/2 tablespoon butter, softened 
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract 
  • Cream (to thin out)

Assembly 
  • Preheat oven to 350 degrees
  • On a non greased parchment lined baking sheet form the base layer into two rectangular pieces (do this quickly so the butter in the dough doesn’t melt) 
  • On top of the base layer, gently pat out the top layer so that they are the same size (try and make both coffee cakes the same size so they will bake evenly) 
  • Bake for 60 minutes until lightly golden brown and the pastry is slightly puffed. 
  • Once cooled, spread on the almond frosting, 
  • Set aside for about 15 minutes, allowing the frosting to set
  • Slice and serve
  • Enjoy! 
*Will stay fresh is stored on a plate for up to one week with plastic wrap lightly covering it (so the icing doesn’t stick to it) 

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