Danish Puff ~ My Favorite Coffee Cake

My favorite coffee cake

How many years ago did my mother write out this recipe and add it to her recipe file?

I don't know. I can't remember a time when she didn't bake it.

It's a simple recipe that begins with a pastry base

Topped with Pate a Choux dough

Then drizzled with a sugar glaze and sprinkled with toasted walnuts
after it's baked.

Could it be any easier?

It couldn't be any more delicious.

Danish Puff

• 1 cup flour
• 1 cup butter, divided
• 2 tablespoons water
• 1 cup water
• 1 teaspoon vanilla
• 1 cup flour
• 3 eggs
• 1-1/2 cups powdered sugar, sifted
• 2 tablespoons softened butter
• 1 teaspoon vanilla
• 1-2 tablespoons water

Measure 1 cup flour into a bowl and cut in 1/2 cup butter. Sprinkle 2 tablespoons water over the mixture. Mix with fork. Form into a ball and divide in half. On a parchment lined cookie sheet pat each half with hands into a strip, 12 x 3 inches. Strips should be about 3 inches apart.

In a saucepan combine 1/2 cup butter and 1 cup water. Heat to boiling. Remove from heat and stir in vanilla. Beat in 1 cup flour, stirring to keep it from lumping. When smooth, add eggs one at a time, beating until smooth after each addition. Divide batter in half and spread each half evenly over strips. Bake 60 minutes at 350 degrees or until topping is crisp and browned.

Mix powdered sugar, 2 tablespoons soft butter, 1 teaspoon vanilla and water until smooth. Add more water if necessary, 1/2 teaspoon at a time, until the glaze can be poured over the hot coffee cakes. Top with toasted, chopped walnuts.

This is an amazing recipe. You will be surprised by how perfectly the flavors and textures work together. A tender shortbread crust topped with an airy cream puff dough and drizzled with a sugar glaze and chopped nuts equals the perfect coffee cake. I do hope you will try it.

I'm sending this recipe over to Michael at Designs by Gollum for this week's Foodie Friday. Please stop by for a visit. You'll find many wonderful entries.