Scandinavian Coffee Cake Or Pastry Food

DANISH COFFEE CAKE

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.

SCANDINAVIAN COFFEE CAKE

Steps:

• Heat oven to 350 degrees F. Place 1 1/2 cups flour in large bowl; cut in 3/4 cup butter until mixture resembles coarse crumbs. Stir in 3 tablespoons water with fork until flour mixture is just moistened. Press dough into a ball. Pat dough into 10-inch circle onto ungreased baking sheet. Spread preserves to within 1/2 inch of edge. Set aside.
• Combine 1 1/4 cups water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a boil and butter is melted (careful milk does not overflow). Remove from heat; stir in 1 cup flour, almond meal, sugar and 1 teaspoon almond extract. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat. Add eggs, one at a time, beating with wire whisk or wooden spoon until smooth and glossy.
• Spread egg mixture over pastry and preserves. Bake for 50 to 55 minutes or until surface is crisp and golden. Cool completely (topping rises during baking and shrinks during cooling, forming custard-like layer).
• Stir powdered sugar, 2 tablespoons butter and 1/2 teaspoon almond extract in small bowl until well mixed. Add enough milk or cream for desired glazing consistency. Drizzle glaze over puff; sprinkle with sliced, toasted almonds.

SWEDISH PUFF COFFEE CAKE

Steps:

• Preheat oven to 375.
• Place flour in small bowl.
• Cut in butter until crumbly.
• Gradually add ice water, tossing with a fork until dough holds together when pressed.
• On an ungreased baking sheet, press dough into a 10 inch circle.
• TOPPING:.
• In large saucepan, bring water and butter to a rolling boil.
• Remove from heat; stir in extract.
• Add flour all at once and beat until blended.
• Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball.
• Remove from heat, let stand 5 minutes.
• Add eggs, one at a time, beating well after each addition until smooth.
• Continue beating until mixture is smooth and shiny, spread over pastry.
• Bake 30-35 minutes or until lightly browned.
• Cover loosely with foil during the last 5 minutes if needed to prevent overbrowning.
• Remove from pan to wire rack to cool completely.
• GLAZE:.
• In small bowl beat confectioners sugar, butter, milk and extract until smooth.
• Spread over top, sprinkle with coconut.

SCANDINAVIAN ALMOND PUFF

Steps:

• Heat oven to 350°F Place 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 2 tablespoons water with fork until flour mixture is just moistened. Shape dough into a ball. Pat dough into 10-inch circle on ungreased baking sheet. Set aside.
• Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil and butter is melted (6 to 8 minutes). Remove from heat; stir in 1 cup flour and 1 teaspoon almond extract. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat.
• Add 1 egg at a time, beating with wire whisk or wooden spoon after each addition until smooth and glossy.
• Spread egg mixture over pastry circle. Bake for 50 to 55 minutes or until surface is crisp and golden. Cool completely. (Topping rises during baking and shrinks during cooling, forming custard-like layer.).
• Combine powdered sugar, 1 tablespoon butter and 1/2 teaspoon almond extract in small bowl until well mixed. Add enough milk for desired glazing consistency.
• Drizzle glaze over puff; sprinkle with almonds.
• Recipe Tip
• Wrap coffee cake puff in plastic food wrap or aluminum foil; refrigerate up to 2 days.
• VARIATIONS:
• Lemon Pecan Puff: Omit almond extract in topping. Substitute 2 tablespoons fresh lemon juice and 2 teaspoons freshly grated lemon peel. Omit almond extract and milk in glaze. Substitute 2 tablespoons fresh lemon juice. Omit sliced almonds. Sprinkle puff with 1/4 cup chopped pecans.
• Maple Pecan Puff: Omit almond extract in topping. Substitute 1 teaspoon maple extract. Omit almond extract in glaze. Substitute 1 teaspoon maple extract. Omit sliced almonds. Sprinkle puff with 1/4 cup chopped pecans.

QUICK AND EASY COFFEE CAKE

Steps:

• Into a mixing bowl sift together the flour, baking powder, salt, and sugar.
• Cut butter into the dry ingredients with a fork or pastry blender.
• In a separate bowl combine egg with milk; add to flour mixture.
• Stir until mixture is well blended and smooth.
• Spoon into a greased and floured 9-inch layer pan.
• Spread dough evenly.
• Brush top of dough with melted butter.
• Combine sugar, flour, and cinnamon; sift over the top of the cake, spreading with a fork to cover dough evenly.
• Bake at 400° for 25 to 30 minutes.
• Cut coffee cake in wedges; serve warm from the pan.

SWEDISH COFFEE CAKE

Steps:

• Cake:.
• Preheat oven to 350 degrees Fahrenheit.
• Cream together butter and sugar, add egg yolks gradually.
• Sift the flour, baking powder and salt into the batter. Stir.
• Add milk, vanilla, lemon juice and lemon rind. Stir.
• Beat egg whites until stiff. Fold into batter.
• Pour into 13x9 baking pan.
• Top with crumb topping and bake for 40 minutes or until tester comes out clean.
• Crumb topping:.
• Mix dry ingredients together.
• Cut in the butter with a pastry blender or the back of a fork until it resembles crumbs.
• Scatter crumbs over unbaked cake.