Swedish Puff Coffee Cake
Found in Taste of Home magazine and so yummy if you like the taste of almonds and coconut as we do. I little bit of work but nice for those special occasions. The smell of this almond-glazed cake baking in the morning is sure to bring everyone to the table
INGREDIENTS
Nutrition- 1
- 1⁄2
- 2tablespoons ice water
TOPPING
- 1cup water
- 1⁄2cup butter
- 1teaspoon almond extract
- 1
- 3
GLAZE
- 1
- 2
- 1tablespoon 2% low-fat milk
- 1teaspoon almond extract
- 1cup flaked coconut
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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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