Danish Coffee Cake

Make this tender, flaky pastry as part of a special breakfast on Sundays or holidays or bring these easy-to-fix pastries to ladies' meetings. They won't believe how good they taste with relatively few ingredients.


18 servings

Cake Ingredients

2 cups all-purpose flour, divided
1 cup cold butter, divided
2 tablespoons plus 1 cup water, divided
1/4 teaspoon salt
3 eggs

Icing Ingredients

2 tablespoons butter, softened
1 1/2 cups confectioners' (powdered) sugar
1 1/2 teaspoons vanilla extract
1 to 2 tablespoons water
1/2 cup chopped walnuts


Preheat oven to 400°F (204°C). Grease a baking sheet.

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 x 6-inch 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 for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire cooling racks.

For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 30 minutes
Cool Time: 10 minutes


Store in the refrigerator.

Nutritional Information

Amount per serving: Calories 224, Fat 14 g (Saturated Fat 7 g), Cholesterol 66 mg, Sodium 159 mg, Carbohydrate 21 g, Fiber 1 g, Protein 3 g.

Recipe Courtesy Of

Lee Deneau, Lansing, Michigan

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