Swedish Puff Coffee Cake Recipes

Steps:

• Preheat oven to 375.
• Place flour in 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 inch circle.
• TOPPING:.
• In 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, stirring vigorously until mixture pulls away from sides of pan and forms a ball.
• 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 wire rack to cool completely.
• GLAZE:.
• In small bowl beat confectioners sugar, butter, milk and extract until smooth.
• Spread over top, sprinkle with coconut.

Steps:

• Beat butter, sugar and salt in a small bowl until crumbly. Add the egg, milk and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until mixture is crumbly. Sprinkle over batter., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Serve warm if desired.

Steps:

• Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
• Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.
• In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
• Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
• In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.

Steps:

• Preheat oven to 350°. Mix sugar, coffee granules and cinnamon. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to butter mixture alternately with yogurt, beating just until blended. (Batter will be thick.), Spread half of the batter evenly into a 8-in. square baking pan coated with cooking spray; sprinkle with half of the coffee mixture. Top with remaining batter; sprinkle with remaining coffee mixture. Cut through batter with a knife to swirl. Sprinkle with nuts., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before serving.

Steps:

• 1. Dissolve yeast in warm water in a large bowl. Stir in milk,sugar,butter,egg,nutmeg,cinnamon,salt,and 2 cups of flour. Beat until smooth.Stir in more remaining flour until dough is easy to handle.
• 2. NOTE; This recipe in designed to go with the almond paste recipe I have here. Do not use Solo Almond pastry filling. This Almond paste is not very sweet. If you are using a pastry filling with this recipe. rather than using my almond paste recipe.You have to adjust the butter and sugar in my recipe. Canned Almond filling is very sweet and syrupy. My recipe for almond paste is not.
• 3. Put dough on lightly floured surface.Knead dough until smooth and elastic.Put dough in a greased bowl. Cover and let rise until dough is doubled in size.about 1-2 hours.
• 4. Mean while make the almond filling.Just combine all ingredients for filling. stir really well.
• 5. punch down dough. Roll dough on floured surface in to a rectangle about 15 x 9 inches.Spread the filling over the dough.
• 6. Roll up tight rolling the 15 inch side.When you get to the end after rolling. Pinch the edge to seal it.With sealed edge down.Take the dough and stretch to make a circle on greased cookie sheet.
• 7. With scissors make cuts 2/3 of the way in to the ring about one inch apart.All the way around the ring.Take each section and turn it on it's side.It should look overlapped.
• 8. leave it to rise for about an hour. Heat oven to 350 degree's. Cover loosely with foil if it browns to fast. Bake for about 25-30 minutes until golden brown.
• 9. Make icing by mixing all ingredients together for icing. Drizzle icing on ring. Sprinkle with chopped walnuts, or sliced almonds, chopped Maraschino cherries, or pecans if desired.Not necessary, but yummy this way.
• 10. HOME MADE ALMOND PASTE: Blanche 1 1/2 cups of unsalted almonds. Boil some water in the microwave. Add almonds. wait about 5-10 minutes. Remove with slotted spoon. The skin should peel right off.Take the blanched almonds and put in a food processor with a 1/2 cup of the powdered sugar. Pulse until it is well mixed stopping the process now and then to incorporate.When the Almonds are nicely ground.Add the rest of the powdered sugar. Pulse until completely mixed. Add the beaten egg white,2 tbs butter,and almond extract. Pulse again until you have paste.If it is to sticky add more sugar a tablespoon at a time.Blend until smooth. Put in an air tight container and store in fridge up to 3 months.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking powder; add to creamed mixture and beat just until combined. , Spread 3-3/4 cups batter into a greased 15x10x1-in. baking pan. Carefully spoon pie filling to within 1 in. of edges. Spoon remaining batter over filling. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if edges brown too quickly). Cool on a wire rack. , In a small bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over coffee cake.

Steps:

• Cake:.
• Preheat oven to 350 degrees Fahrenheit.
• Cream together butter and sugar, add egg yolks gradually.
• Sift the flour, baking powder and salt into the batter. Stir.
• Add milk, vanilla, lemon juice and lemon rind. Stir.
• Beat egg whites until stiff. Fold into batter.
• Pour into 13x9 baking pan.
• Top with crumb topping and bake for 40 minutes or until tester comes out clean.
• Crumb topping:.
• Mix dry ingredients together.
• Cut in the butter with a pastry blender or the back of a fork until it resembles crumbs.
• Scatter crumbs over unbaked cake.

Steps:

• Heat oven to 350°F.
• Grease a 9-inch tube or bundt pan with butter; dust with cookie crumbs, set aside.
• Combine flour and baking soda in a small bowl; set aside.
• Mix sugar and butter with an electric mixer until light and fluffy, about 3 minutes; add eggs, one at a time, beating after each addition, about 5 minutes total.
• Beat in cardamom and cinnamon; add flour mixture; beat until just combined; add sour cream, beat until smooth, about 1 minute.
• Pour batter into pan.
• Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
• Let stand 5 minutes; turn out on a wire rack; cool completely.
• Dust with confectioners' sugar.

Steps:

• Roll dough into a 14x11-in. rectangle on a large greased baking sheet. Spread filling down center third of rectangle. (If using Fruity Cream Cheese Filling, first spread cream cheese mixture over dough, then top with jam.) On each long side, cut 1-in. strips about 3 in. into center. Starting at one end, fold alternately strips at an angle across filling (see photo at far right). Pinch ends to seal. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.