- 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
- 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
- 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.
Reviews forDanish Coffee Cake
"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."