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Swedish Puff Coffee Cake

 Swedish Puff Coffee Cake
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
12 ServingsPrep: 35 min. Bake: 30 min. + cooling

Ingredients

  • 1 cup King Arthur Unbleached 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 King Arthur Unbleached All-Purpose Flour
  • 3 eggs
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons butter, softened
  • 1 tablespoon 2% milk
  • 1 teaspoon almond extract
  • 1 cup flaked 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

2 of 2

Swedish Puff Coffee Cake (continued)

Directions (continued)

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