Taste of Home
Danish Coffee Cake
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
YIELD: 3 coffee cakes (6 servings each).
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
Ingredients
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2 cups all-purpose flour, divided
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1 cup cold butter, divided
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2 tablespoons plus 1 cup water, divided
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1/4 teaspoon salt
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3 eggs
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ICING:
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2 tablespoons butter, softened
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1-1/2 cups confectioners' sugar
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1-1/2 teaspoons vanilla extract
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1 to 2 tablespoons water
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1/2 cup chopped walnuts
Directions
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1.
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.
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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 eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
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3.
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.
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4.
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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