Danish Coffee Cake Recipe

5 1 1
Danish Coffee Cake Recipe
Danish Coffee Cake Recipe photo by Taste of Home
Publisher Photo

Danish Coffee Cake Recipe

Read Reviews
5 1 1
Publisher Photo
My mother gave me this recipe when I was a teenager - it's something I treasure as a childhood memory. She made this tender, flaky pastry as part of a special breakfast on Sundays or holidays. I often bring these easy-to-fix pastries to ladies' meetings. They can't believe how good they taste with relatively few ingredients. -Lee Deneau, Lansing, Michigan
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 1 cup cold butter (no substitutes), divided
  • 2 cups all-purpose flour, divided
  • 2 tablespoons plus 1 cup water, divided
  • 1/4 teaspoon salt
  • 3 eggs
  • ICING:
  • 2 tablespoons butter (no substitutes), softened
  • 1-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 to 2 tablespoons water
  • 1/2 cup chopped walnuts

Directions

In a bowl, cut 1/2 cup cold butter into 1 cup flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside.
In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each. Continue beating until mixture is smooth and shiny. Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks.
For icing, combine butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator. Yield: 3 coffee cakes.
Originally published as Danish Coffee Cake in Reminisce January/February 2001, p49

Nutritional Facts

1 piece: 224 calories, 14g fat (7g saturated fat), 66mg cholesterol, 159mg sodium, 21g carbohydrate (10g sugars, 1g fiber), 3g protein.

  • 1 cup cold butter (no substitutes), divided
  • 2 cups all-purpose flour, divided
  • 2 tablespoons plus 1 cup water, divided
  • 1/4 teaspoon salt
  • 3 eggs
  • ICING:
  • 2 tablespoons butter (no substitutes), softened
  • 1-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 to 2 tablespoons water
  • 1/2 cup chopped walnuts
  1. In a bowl, cut 1/2 cup cold butter into 1 cup flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside.
  2. In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each. Continue beating until mixture is smooth and shiny. Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks.
  3. For icing, combine butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator. Yield: 3 coffee cakes.
Originally published as Danish Coffee Cake in Reminisce January/February 2001, p49

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MY REVIEW
CookingjoyHumboldt User ID: 6357629 241381
Reviewed Jan. 9, 2016

"I thought I had lost this recipe till I went through my TOH recipe box. Our church has a predominantly Danish heritage. I made this for coffee hour and everyone raved about it and said it brought back memories. It is easy to make and all age groups liked it. I highly recommend it."

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