Danish or French Coffee Cake

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.




Bottom Layer: 1 cup flour ½ 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

Nutritional information

No nutrition information available


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 1½ 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 ½ teaspoon 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. ENJOY