Swedish Puff Coffee Cake
Total Time
Prep: 35 min. Bake: 30 min. + cooling
Yield
12 servings
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
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.
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
Recipe Creator
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