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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Some of my most treasured childhood memories involve waking to the heavenly scent of this almond-glazed coffee cake baking in the oven. Ingredients:
1 cup king arthur unbleached 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 king arthur unbleached all-purpose flour |
3 eggs |
glaze: |
1 cup confectioners' sugar |
2 tablespoons butter, softened |
1 tablespoon 2% milk |
1 teaspoon almond extract |
1 cup flaked coconut |
Directions:
1. 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.
2. 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.
3. Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny; spread over pastry.
4. 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.
5. For glaze, in a small bowl, beat confectioners' sugar, butter, milk and extract until smooth. Spread over top; sprinkle with coconut. Yield: 12 servings.
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