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Danish Coffee Cake

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
  • Total Time
    Prep: 30 min. Bake: 30 min. + cooling
  • Makes
    3 coffee cakes (6 servings each)

Ingredients

  • 2 cups all-purpose flour, divided
  • 1 cup cold butter, divided
  • 2 tablespoons plus 1 cup water, divided
  • 1/4 teaspoon salt
  • 3 eggs
  • ICING:
  • 2 tablespoons butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 to 2 tablespoons water
  • 1/2 cup chopped walnuts

Directions

  • Place 1 cup flour in a large bowl, cut 1/2 cup butter into 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 eggs, one at a time, beating well after each addition. 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 the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator.
Nutrition Facts
1 piece: 224 calories, 14g fat (7g saturated fat), 66mg cholesterol, 159mg sodium, 21g carbohydrate (10g sugars, 1g fiber), 3g protein.
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Reviews

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Average Rating:
  • lisa
    Aug 9, 2019

    I loved how easy this was. The base pastry was tender and flaky and the topping a bit custard-like. I used sliced almonds send almond extract in the icing. It was delicate and delicious. Next time I may pipe a ribbon of seedless raspberry jam.

  • CookingjoyHumboldt
    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.