Swedish Puff Coffee Cake

photo by Bonnie G #2


- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
1 cake
- Serves:
- 12
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 eggs
-
GLAZE
- 1 cup confectioners' sugar
- 2 tablespoons butter, softened
- 1 tablespoon 2% low-fat milk
- 1 teaspoon almond extract
- 1 cup flaked coconut
directions
- Preheat oven to 375.
- Place flour in 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 inch circle.
-
TOPPING:
- In 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, stirring vigorously until mixture pulls away from sides of pan and forms a ball.
- 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 wire rack to cool completely.
-
GLAZE:
- In small bowl beat confectioners sugar, butter, milk and extract until smooth.
- Spread over top, sprinkle with coconut.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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