Danish Puff Coffee Cake
Danish Puff Coffee Cake features buttery pastry topped with a rich almond-flavored filling, crisp browned topping, and a sweet powdered sugar glaze with sliced almonds, perfect for special gatherings.
Ingredients
Instructions
- Heat oven to 350°F.
- Measure 1 cup of sifted flour into a bowl.
- Cut in 1 stick of butter until mixture resembles coarse crumbs.
- Sprinkle with 2 tablespoons of water and mix with a fork.
- Form into a ball and divide in half.
- Pat each half into a 12 x 3-inch long strip on an ungreased baking sheet, about 3 inches apart.
- In a saucepan, melt 1 stick of butter and add 2 tablespoons of water.
- Bring to a rolling boil.
- Add almond flavoring and remove from heat.
- Stir in 1 cup of flour immediately to prevent lumping.
- When smooth and thick, add 1 egg at a time, beating until smooth after each addition.
- Divide the filling in half and spread evenly over each pastry strip.
- Bake for about 60 minutes until topping is crisp and browned.
- Frost with powdered sugar glaze flavored with almond extract and sprinkle generously with sliced almonds.
Tips & Substitutions
For a lighter texture, ensure the butter is cold when cutting it into the flour. If you don’t have almond flavoring, vanilla extract can be a good substitute. You can also experiment with different nuts instead of almonds for the topping, such as pecans or walnuts. Be careful not to overmix the batter when adding eggs, as this can make the cake dense.
Serving Suggestions
This coffee cake pairs beautifully with a hot cup of coffee or tea for breakfast or an afternoon snack. Consider serving it alongside fresh fruit or a light salad for a balanced meal. For a delightful twist, top with whipped cream and seasonal berries for dessert. It also makes a lovely addition to brunch spreads.
Storage & Reheating
Store any leftover Danish Puff Coffee Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to a week. To reheat, place slices in a microwave for about 10-15 seconds, or in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Danish Puff Coffee Cake contains roughly 143 calories, with 2g protein, 22g carbohydrates, and 5g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this coffee cake ahead of time?
Yes, you can prepare the pastry and filling in advance. Assemble the cake and refrigerate it overnight. Just remember to add an extra few minutes to the baking time if baking straight from the fridge. This way, you can enjoy fresh Danish Puff Coffee Cake without the morning rush.
What can I use instead of butter in this recipe?
If you're looking for a dairy-free option, substitute the butter with a vegan butter alternative or coconut oil. Just ensure that the consistency is similar to that of regular butter when cutting it into the flour. This will help maintain the texture of the cake.
How do I know when the cake is done baking?
The Danish Puff Coffee Cake is done when the top is golden brown and crisp. You can also perform a toothpick test; insert a toothpick into the center, and if it comes out clean or with a few moist crumbs, it’s ready. Avoid opening the oven door too soon, as this can affect the rise.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).