Best 2 Almond Danish Coffee Cake Recipes

Indulge in the delightful aroma and irresistible taste of almond danishes and coffee cake with this delectable recipe collection. Our almond danishes are a symphony of flavors, featuring a flaky, buttery pastry crust filled with a sweet almond paste and topped with a delicate streusel crumb topping. The coffee cake, on the other hand, is a classic treat that combines the richness of coffee with the warmth of cinnamon and the sweetness of brown sugar, resulting in a moist, flavorful cake that pairs perfectly with your morning cup of coffee. Both recipes are easy to follow and yield stunning results that will impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our almond danishes and coffee cake recipes.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND DANISH COFFEE CAKE

Almond Danish Coffee Cake image

Filled with almond paste, sugar and butter, this pastry will melt in your mouth. It's a must for me to make each holiday.

Provided by Taste of Home

Time 50m

Yield 2 coffee cakes (12 serving each).

Number Of Ingredients 19

Ingredients

1 package (1/4 ounce) active dry yeast
2 tablespoons plus 1 teaspoon sugar, divided
1/4 cup warm water (110° to 115°)
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
1 large egg, lightly beaten
1/2 cup heavy whipping cream
FILLING:
1 can (8 ounces) almond paste, cubed
1/4 cup packed brown sugar
1/4 cup butter, softened
1 large egg
1 teaspoon water
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon almond extract
2 to 3 tablespoons milk
Sliced almonds

Steps:

In a small bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes and set aside. In a large bowl, combine the flour, salt and remaining sugar; cut in butter until mixture resembles coarse crumbs. Add egg and cream to yeast mixture. Add to flour mixture; stir to form a stiff dough. Divide in half; cover and refrigerate for 3 hours. , In a small bowl, beat the almond paste, brown sugar and butter until smooth. On a lightly floured surface, roll each portion of dough into a 15x6-in. rectangle. Spread filling down center third of dough to within 1/2 in of edges. Beat egg and water; brush over edges of dough. , Fold sides over filling; seal seam and edges. Place seam side down on greased baking sheets. Cut five to six small slits in top. Cover and let rise in a warm place for 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Cool completely. , For glaze, combine confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over coffee cakes. Sprinkle with almonds.

Nutrition Facts : Calories 156 calories, Fat 8g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 116mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

DANISH ALMOND COFFEE CAKE

Danish Almond Coffee Cake image

I pinched this recipe from Odense Almond Paste and it came out delicious, so I am sharing it with you. I have been searching for an almond paste coffee cake recipe since I started cooking/baking (many years now). It's very close to an almond ring my mom bought from a neighborhood bakery, when I was very young.

Provided by Helen Viola

Categories Cakes

Time 1h10m

Number Of Ingredients 14

Ingredients

1 box odense almond paste, grated is the main ingredient
1/2 c plus 2 tablespoons sliced almonds, optional
1/4 c brown sugar, firmly packed
2 tsp cinnamon, ground
FOR THE CAKE
1 c cane sugar
1 stick butter
2 eggs
2 tsp almond extract
2 c flour
1 tsp baking powder
1 1/8 tsp baking soda
1/2 tsp salt
1 c sour cream

Steps:

1. 1 10-12 cup bundt pan, greased and floured. Sprinkle sliced almonds on bottom of bundt pan, set aside. Preheat oven to 350 degrees.
2. Mix grated almond paste, 1/2 cup almonds, brown sugar and cinnamon together. Set aside.
3. In mixing bowl, combine sugar and butter. Beat on high speed for 2 minutes. Add eggs and extract. Beat until batter is light and fluffy, about 3 minutes.
4. Sift flour with baking powder, baking soda and salt. Add flour mixture and sour cream to egg mixture. Beat until combined.
5. Spoon 1/3 of batter into bundt pan. Sprinkle 1/2 of filling on top. Spoon 1/3 batter on filling. Top with remaining filling. Cover filling with remaining batter.
6. Bake 45-50 minutes or until toothpick inserted near middle of cake comes out clean. Cool in pan on wire rack for 15 minutes. Unmold carefully onto wire rack and cool completely. Garnish with powdered sugar or almond icing.

Tips:

To achieve the perfect crumbly texture, use cold butter and work it into the flour mixture until it resembles coarse crumbs.
For a more pronounced almond flavor, use almond extract in both the filling and the streusel topping.
If you don't have a stand mixer, you can make the dough by hand. Just be sure to mix the ingredients thoroughly until the dough comes together.
To prevent the filling from curdling, whisk the eggs and sugar together before adding them to the hot milk mixture.
For a golden brown crust, brush the top of the coffee cake with milk before baking.
Allow the coffee cake to cool completely before serving. This will help the flavors to meld and the cake to set.

Conclusion:

This almond Danish coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. With its flaky crust, creamy almond filling, and streusel topping, it's sure to be a hit with everyone who tries it. So next time you're looking for a special breakfast or dessert, give this recipe a try. You won't be disappointed!