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Delicious light outer crust with rich inside with simple bottom crust frosted with simple powdered sugar icing which can have cream cheese added to it for a little twist.
Danish or French Coffee Cake
Bottom Layer:
1 cup flour
1/2 cup (1 cube) butter (preferred) or margarine
2 Tbsp water

Top Layer:
!/2 cup butter or margarine
1 cup water
optional 1 teaspoon almond, vanilla, or hazelnut, etc., (by your taste) extract
1 cup flour
3 large eggs
Preheat oven to 350 F.
For Bottom Layer: Cut butter into flour as for pastry. Sprinkle with water and mix. Divide in half. Pat into 2 strips about 12 by 3-4 inches on an ungreased cookie sheet.
For Top Layer: Combine butter and water in sauce pan and bring to a boil. Add flavoring if using and remove from heat. By hand beat in flour with wooden spoon until smooth and it is pulling off the sides of the pan into a ball. Add eggs, one at a time, beating well after each addition. Spread over pastry strips.
Bake in 350 F oven until topping appears golden and crisp...45-60 minutes depending on the oven.
Frost while still warm with powdered sugar icing. Nuts or toasted coconut can be sprinkled on top. Cut on the diagonal into strips about 1 1/2 inches wide and serve warm or cold. Do not refrigerate.
Icing (okay to use recipe on powdered sugar box): Add about 2 Tbsp milk, dash of salt and 1/2 tsp almond or vanilla extract to 2 cups of powdered sugar and beat by hand until smooth. If you like cream cheese, beat 3 ounces into above mixture and again beat until smooth.

Servings: 10-12

Nutritional information per serving

No nutrition information available

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