Danish Coffee Cake Recipe

Danish Coffee Cake Recipe photo by Taste of Home

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My mother gave me this recipe when I was a teenager - it's something I treasure as a childhood memory. She made this tender, flaky pastry as part of a special breakfast on Sundays or holidays. I often bring these easy-to-fix pastries to ladies' meetings. They can't believe how good they taste with relatively few ingredients. -Lee Deneau, Lansing, Michigan

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Danish Coffee Cake Recipe

Prep: 30 min. Bake: 30 min. + cooling

Yield: 18 Servings

30 30 60

Ingredients

2 cups all-purpose flour, divided
1 cup cold butter, divided
2 tablespoons plus 1 cup water, divided
1/4 teaspoon salt
3 eggs
ICING:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 to 2 tablespoons water
1/2 cup chopped walnuts

Directions

Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside.
In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks.
For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator. Yield: 3 coffee cakes (6 servings each).

Nutritional Facts 1 serving (1 piece) equals 224 calories, 14 g fat (7 g saturated fat), 66 mg cholesterol, 159 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Danish Coffee Cake in Reminisce January/February 2001, p49