Swedish Puff Coffee Cake
TOTAL TIME: Prep: 35 min. Bake: 30 min. + cooling
YIELD: 12 servings.
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
Ingredients
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1 cup all-purpose flour
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1/2 cup cold butter, cubed
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2 tablespoons ice water
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TOPPING:
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1 cup water
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1/2 cup butter
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1 teaspoon almond extract
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1 cup all-purpose flour
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3 large eggs
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GLAZE:
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1 cup confectioners' sugar
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2 tablespoons butter, softened
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1 tablespoon 2% milk
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1 teaspoon almond extract
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1 cup sweetened shredded coconut
Directions
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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.
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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.
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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.
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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.
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5.
For glaze, in a small bowl, beat confectioners' sugar, butter, milk and extract until smooth. Spread over top; sprinkle with coconut.
Nutrition Facts
1 slice: 326 calories, 21g fat (14g saturated fat), 98mg cholesterol, 160mg sodium, 30g carbohydrate (12g sugars, 1g fiber), 4g protein.
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