Ingredients
- First part:
- 1 cube (4 ounces) butter, cut into small pieces
- 2 tablespoons of water
- 1 cup of flour
- Second part:
- 1 cup of water
- 1 cube (4 ounces) butter
- 1 cup of flour
- 3 eggs
- 1 teaspoon of almond flavoring
- Ingredients for frosting:
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Small amount of melted butter
- A splash of coffee
- Slivered almonds
Preparation
Step 1
Make the coffee cake: Use the butter and flour and water in "part one" to make the bottom crust of this recipe. The butter should be chilled.
Place the flour in a mixing bowl and cut in the butter with a pastry blender or blend with your fingertips until the texture is like coarse crumbs (about the size of peas).
Sprinkle the two tablespoons of water evenly over the surface of the mixture.
Blend only until the ingredients are moistened and the dough can be shaped into a ball.
Place the dough on a lightly floured surface or pastry mat.
Roll the dough out to a thickness of 1/8” in the shape of a cookie sheet pan and ease it gently onto the pan.
Bring 1 cup of water to boil in a sauce pan with one cube of butter and almond flavoring until the butter is melted.
Remove the sauce pan from the heat and add one cup of flour.
Combine the mixture until it leaves the sides of the pan.
Add one egg at a time, stirring after each addition.
Spread the mixture over the bottom crust all the way out to the edges.
Bake at 350 degrees for one hour and let it cool slightly.
Instructions for frosting:
Combine all frosting ingredients except the slivered almonds in a mixing bowl until the frosting is smooth and the consistency allows you to drizzle the frosting over the warm coffee cake.
After drizzling the frosting over the cake, sprinkle with the slivered almonds
This Danish coffee cake recipe is best when served the day you bake it.