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Swedish Puff Coffee Cake

Total Time

Prep: 35 min. Bake: 30 min. + cooling

Makes

12 servings

Some of my most treasured childhood memories involve waking to the heavenly scent of this almond-glazed coffee cake baking in the oven. — Mary Shenk, DeKalb, Illinois
Swedish Puff Coffee Cake Recipe photo by Taste of Home
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Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cold butter, cubed
  • 2 tablespoons ice water
  • TOPPING:
  • 1 cup water
  • 1/2 cup butter
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • 3 large eggs
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons butter, softened
  • 1 tablespoon 2% milk
  • 1 teaspoon almond extract
  • 1 cup sweetened shredded coconut

Directions

  1. Preheat oven to 375°. Place flour in a 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-in. circle.
  2. For topping, in a 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 until mixture pulls away from sides of pan and forms a ball, stirring vigorously. Remove from heat; let stand 5 minutes.
  3. Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny; spread over pastry.
  4. 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 a wire rack to cool completely.
  5. For glaze, in a small bowl, beat confectioners' sugar, butter, milk and extract until smooth. Spread over top; sprinkle with coconut.

Nutrition Facts

1 slice: 326 calories, 21g fat (14g saturated fat), 98mg cholesterol, 160mg sodium, 30g carbohydrate (12g sugars, 1g fiber), 4g protein.

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