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

Previous Next

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.