DANISH COFFEE CAKE RECIPES

DANISH COFFEE CAKE RECIPE: HOW TO MAKE IT

Danish Coffee Cake Recipe: How to Make It image

My mother gave me this recipe when I was a teenager - it's something I treasure as a childhood memory. She made this tender, flaky pastry as part of a special breakfast on Sundays or holidays. I often bring these easy-to-fix pastries to ladies' meetings. They can't believe how good they taste with relatively few ingredients. -Lee Deneau, Lansing, Michigan

Provided by Taste of Home

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 3 coffee cakes (6 servings each).

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour, divided
1 cup cold butter, divided
2 tablespoons plus 1 cup water, divided
1/4 teaspoon salt
3 eggs
ICING:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 to 2 tablespoons water
1/2 cup chopped walnuts

Steps:

Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside. , In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks., For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator.

Nutrition Facts : Calories 224 calories, FatContent 14g fat (7g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 159mg sodium, CarbohydrateContent 21g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

DANISH COFFEE CAKES RECIPE: HOW TO MAKE IT

Danish Coffee Cakes Recipe: How to Make It image

I think that as long as I’m in the kitchen baking I might as well make enough to share. This traditional recipe gives me three cheese-filled coffee cakes drizzled with a sweet vanilla icing. —Sheri Kratcha, Avoca, Wisconsin

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield 3 coffee cakes (10 slices each).

Number Of Ingredients 20

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup shortening
1 cup warm 2% milk (110° to 115°)
2 large eggs, lightly beaten
FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
1 large egg, lightly beaten
1 teaspoon poppy seeds
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
ICING:
1 cup confectioners' sugar
2 tablespoons milk
1/8 teaspoon vanilla extract

Steps:

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight., For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended., Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle., On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. , Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.

Nutrition Facts : Calories 204 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 112mg sodium, CarbohydrateContent 25g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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