Scandinaviancoffeecake Recipes

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.

KRINGLA (SCANDINAVIAN COFFEE CAKE)

Steps:

• Beat eggs and sugar until very light.
• Add butter, raisins and citron.
• Sift flour, baking powder, salt and cardomom together three times and add to first mixture.
• Blend thoroughly.
• Divide dough in half.
• Shape into rings.
• Place on a buttered cookie sheet.
• Brush the tops with beaten eggs and sprinkle with sugar and finely chopped nuts.
• Bake at 350F until a golden brown, about 30 minutes.
• When cool, slice about 1 inch wide, as though slicing bread.

AUNT ANNE'S COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.
• In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

SWEDISH PUFF COFFEE CAKE

Steps:

• 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. , 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., 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 a wire rack to cool completely., For glaze, in a small bowl, beat confectioners' sugar, butter, milk and extract until smooth. Spread over top; sprinkle with coconut.