Swedish Puff Coffee Cake Recipe

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Swedish Puff Coffee Cake Recipe
Swedish Puff Coffee Cake Recipe photo by Taste of Home
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Swedish Puff Coffee Cake Recipe

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Some of my most treasured childhood memories involve waking to the heavenly scent of this almond-glazed coffee cake baking in the oven. — Mary Shenk, DeKalb, Illinois
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min. + cooling

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cold butter, cubed
  • 2 tablespoons ice water
  • TOPPING:
  • 1 cup water
  • 1/2 cup butter
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • 3 large eggs
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons butter, softened
  • 1 tablespoon 2% milk
  • 1 teaspoon almond extract
  • 1 cup sweetened shredded coconut

Directions

Preheat oven to 375°. Place flour in a small bowl; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. On an ungreased baking sheet, press dough into a 10-in. circle.
For topping, in a large saucepan, bring water and butter to a rolling boil. Remove from heat; stir in extract. Add flour all at once and beat until blended. Cook over medium heat until mixture pulls away from sides of pan and forms a ball, stirring vigorously. Remove from heat; let stand 5 minutes.
Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny; spread over pastry.
Bake 30-35 minutes or until lightly browned. Cover loosely with foil during the last 5 minutes if needed to prevent overbrowning. Remove from pan to a wire rack to cool completely.
For glaze, in a small bowl, beat confectioners' sugar, butter, milk and extract until smooth. Spread over top; sprinkle with coconut. Yield: 12 servings.
Originally published as Swedish Puff Coffee Cake in Taste of Home April/May 2013

Nutritional Facts

1 slice: 326 calories, 21g fat (14g saturated fat), 98mg cholesterol, 160mg sodium, 30g carbohydrate (12g sugars, 1g fiber), 4g protein.

  • 1 cup all-purpose flour
  • 1/2 cup cold butter, cubed
  • 2 tablespoons ice water
  • TOPPING:
  • 1 cup water
  • 1/2 cup butter
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • 3 large eggs
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons butter, softened
  • 1 tablespoon 2% milk
  • 1 teaspoon almond extract
  • 1 cup sweetened shredded coconut
  1. Preheat oven to 375°. Place flour in a small bowl; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. On an ungreased baking sheet, press dough into a 10-in. circle.
  2. For topping, in a large saucepan, bring water and butter to a rolling boil. Remove from heat; stir in extract. Add flour all at once and beat until blended. Cook over medium heat until mixture pulls away from sides of pan and forms a ball, stirring vigorously. Remove from heat; let stand 5 minutes.
  3. Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny; spread over pastry.
  4. Bake 30-35 minutes or until lightly browned. Cover loosely with foil during the last 5 minutes if needed to prevent overbrowning. Remove from pan to a wire rack to cool completely.
  5. For glaze, in a small bowl, beat confectioners' sugar, butter, milk and extract until smooth. Spread over top; sprinkle with coconut. Yield: 12 servings.
Originally published as Swedish Puff Coffee Cake in Taste of Home April/May 2013

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Reviews forSwedish Puff Coffee Cake

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MY REVIEW
[email protected] User ID: 7662146 139663
Reviewed Feb. 9, 2014

"Good"

MY REVIEW
jdnjb5 User ID: 6971222 184385
Reviewed Apr. 15, 2013

"Very tasty and easy to make, my guests loved it - did just what the recipe asked for."

MY REVIEW
jjbane User ID: 253154 213514
Reviewed Apr. 11, 2013

"I omitted the coconut and put almonds on top instead! It was a huge hit!"

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