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
Ingredients
- 1 cup 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 all-purpose flour
- 3 large eggs
- GLAZE:
- 1 cup confectioners' sugar
- 2 tablespoons butter, softened
- 1 tablespoon 2% milk
- 1 teaspoon almond extract
- 1 cup sweetened shredded coconut
Reviews
I got this recipe from my Mother-in-lLaw over 50 years ago and have made it for Easter and Christmas and other ocasions since. She used Almonds on top instead of coconut. I'm tryiing a cobination of two. I always color the powdered sugar frosting according to holiday which adds to its festive delight!!
I made this one morning at the spur of the moment. We had to leave soon, so we ate it about 10 minutes out of the oven. We weren't wild about it because it tasted very "eggy". However, the next morning we heated up the left overs. Wow! The "eggy" taste was gone, and it was a perfect blend of almond, texture, etc. I omitted the coconut (just personal preference) and it was still very tasty. We really liked it - so, lesson learned - follow the recipe and actually allow it to cool before you eat it! ;)
Good
Very tasty and easy to make, my guests loved it - did just what the recipe asked for.
I omitted the coconut and put almonds on top instead! It was a huge hit!
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