Best Almond Danish Coffee Cake Recipes
ALMOND DANISH COFFEE CAKE
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
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
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
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.
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