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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 22 |
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This tender, nutty coffee cake is one of my favorite brunch treats. It looks and tastes so special, people wonât believe you made it yourself. Itâs good that the recipe makes two!Betty Claycomb, Alverton, Pennsylvania Ingredients:
2 cups king arthur unbleached all-purpose flour, divided |
1/4 teaspoon salt |
1 cup cold butter, divided |
2 tablespoons plus 1 cup cold water, divided |
1/4 teaspoon almond extract |
3 eggs |
frosting: |
1-1/2 cups confectioners' sugar |
2 tablespoons butter, softened |
4 teaspoons water |
1/4 teaspoon almond extract |
2/3 cup chopped almonds, toasted |
Directions:
1. In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12-in. x 3-in. rectangle.
2. In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour 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.
3. Spread over rectangles. Bake at 400° for 18-20 minutes or until topping is lightly browned. Cool for 5 minutes before removing from pan to wire racks.
4. For frosting, in a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds. Yield: 2 pastries (11 servings each).
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