Saturday, October 29, 2011

ALMOND PUFF COFFEE CAKE/PASTRY

This is a recipe I have had since the late 60s or early 70s.  I like it because no yeast or rising is needed.

1/2 cup butter, softened
1 cup all-purpose flour
2 tbsp water
1/2 cup butter
1 cup water
1 tsp almond extract
1 cup all-purpose flour
3 eggs
Powdered sugar glaze (recipe follows)
Chopped or thin sliced almonds

Preheat oven to 350 degrees. 

Cut the 1/2 cup of softened butter into 1 cup of flour.  Sprinkle the 2 tablespoons of water over the mixture and mix in with a fork.  Round dough into a ball and divide in half.

On an ungreased baking sheet, pat each half into a strip about 12 x 3-inches each.  Place about 3-inches apart on the baking sheet.

In a medium saucepan heat the other 1/2 cup butter and cup of water to a rolling boil.  Remvoe from the heat and immediately stirin the almond extract and the other cup of flour.  Stir vigorously over low heat until the mixture forms a ball.  This will take about a minute.  Remove from the heat.  Beat in the eggs, all at once, until smooth.  Divided in half and spread evenly over the two dough strips on the baking sheet being sure to cover the dough strips completely.

Bake at 350 degrees for approximately 1 hour or until the topping is crisp and brown.  Allow to cool and frost with the glaze below.  Sprinkle glaze generously with the almonds.

Powdered Sugar Glaze:
1 1/2 cups powdered sugar
2 tbsp butter, softened
1 tsp almond flavoring*
1 to 2 tbsp warm water

Mix all ingredients together until smooth.  Start with the 1 tablespoon of warm water and gradually add the second until of the right consistency for a glaze.

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