Almond Danish Coffee Cake Recipe

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Almond Danish Coffee Cake Recipe

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Filled with almond paste, sugar and butter, this pastry will melt in your mouth. It's a must for me to make each holiday.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min. + cooling

Ingredients

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

Directions

In a small bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes and set aside. In a large bowl, combine the flour, salt and remaining sugar; cut in butter until 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 small bowl, beat the 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).
Originally published as Danish Coffee Cake in Country Woman Christmas Annual 1999, p47

Nutritional Facts

1 piece: 156 calories, 8g fat (5g saturated fat), 40mg cholesterol, 116mg sodium, 19g carbohydrate (9g sugars, 0 fiber), 2g protein.

  • 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, cubed
  • 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
  • 1 teaspoon water
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon almond extract
  • 2 to 3 tablespoons milk
  • Sliced almonds
  1. In a small bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes and set aside. In a large bowl, combine the flour, salt and remaining sugar; cut in butter until 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.
  2. In a small bowl, beat the 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.
  3. 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.
  4. Bake at 375° for 20-25 minutes or until golden brown. Cool completely.
  5. 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).
Originally published as Danish Coffee Cake in Country Woman Christmas Annual 1999, p47

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