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Danish Coffee Cake

1 package (1/4 ounce) active dry yeast
2 tablespoons plus 1 teaspoon sugar, divided
1/4 cup warm water (110° to 115°)
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter
1 egg, lightly beaten
1/2 cup heavy whipping cream
FILLING:
1 can (8 ounces) almond paste, cubed
1/4 cup packed brown sugar
1/4 cup butter, softened
1 egg

Printed from tasteofhome.com Oct 14, 2008

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Danish Coffee Cake cont.

1 teaspoon water
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon almond extract
2 to 3 tablespoons milk
Sliced almonds

In a small bowl, dissolve yeast and 1 teaspoon sugar in water; set
aside. Combine flour, salt and remaining sugar in a large bowl; cut
in butter until the mixture resembles coarse crumbs. Add egg and
cream to yeast mixture. Add to flour mixture; stir to form a stiff
dough. Divide in half; cover and refrigerate for 3 hours. In a

Printed from tasteofhome.com Oct 14, 2008

Danish Coffee Cake

mixing bowl, beat almond paste, brown sugar and butter until smooth.
On a lightly floured surface, roll each portion of dough into a
15-in. x 6-in. rectangle. Spread filling down center third of dough
to within 1/2 in of edges. Beat egg and water; brush over edges of
dough. Fold sides over filling; seal seam and edges. Place seam side
down on greased baking sheets. Cut five to six small slits in top.
Cover and let rise in a warm place for 30 minutes. Bake at
375° for 20-25 minutes or until golden brown. Cool completely.
For glaze, combine confectioners' sugar, extract and enough milk to
achieve desired consistency; drizzle over coffee cakes. Sprinkle with
almonds.

Yield: 2 coffee cakes (10-12 serving each).