Some of my most treasured childhood memories involve waking to the heavenly scent of this almond-glazed coffee cake baking in the oven. — Mary Shenk, DeKalb, Illinois
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cold butter, cubed
- 2 tablespoons ice water
- topping:
- 1 cup water
- 1/2 cup butter
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- 3 large eggs
- glaze:
- 1 cup confectioners' sugar
- 2 tablespoons butter, softened
- 1 tablespoon 2% milk
- 1 teaspoon almond extract
- 1 cup sweetened shredded coconut
Directions
- 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.
Loading Popular in the Community
Loading Reviews
