Swedish Puff Coffee Cake

Name: Swedish Puff Coffee Cake
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 12 servings.
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 Eggland's Best eggs; GLAZE:; 1 cup confectioners' sugar; 2 tablespoons butter, softened; 1 tablespoon 2% milk; 1 teaspoon almond extract; 1 cup sweetened shredded coconut

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 Eggland's Best eggs
GLAZE:
1 cup confectioners' sugar
2 tablespoons butter, softened
1 tablespoon 2% milk
1 teaspoon almond extract
1 cup sweetened shredded coconut

Directions

Preheat oven to 375°. Place flour in a small bowl; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. On an ungreased baking sheet, press dough into a 10-in. circle.
For topping, in a large saucepan, bring water and butter to a rolling boil. Remove from heat; stir in extract. Add flour all at once and beat until blended. Cook over medium heat until mixture pulls away from sides of pan and forms a ball, stirring vigorously. Remove from heat; let stand 5 minutes.
Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny; spread over pastry.
Bake 30-35 minutes or until lightly browned. Cover loosely with foil during the last 5 minutes if needed to prevent overbrowning. Remove from pan to a wire rack to cool completely.
For glaze, in a small bowl, beat confectioners' sugar, butter, milk and extract until smooth. Spread over top; sprinkle with coconut.

Nutrition Facts

1 slice: 326 calories, 21g fat (14g saturated fat), 98mg cholesterol, 160mg sodium, 30g carbohydrate (12g sugars, 1g fiber), 4g protein.

Originally published as Swedish Puff Coffee Cake in Taste of Home April/May 2013

Reviews

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Average Rating:

IslandWife

Jun 4, 2018

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! ;)
Glosemeyerlopez76

Feb 9, 2014

Good
jdnjb5

Apr 15, 2013

Very tasty and easy to make, my guests loved it - did just what the recipe asked for.
jjbane

Apr 11, 2013

I omitted the coconut and put almonds on top instead! It was a huge hit!