Nice Hot Cup of Coffee by lahorehammad


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									Nice Hot Cup of Coffee

No matter how many recipes I have, and I have thousands as family and friends know I love to cook, it
seems after trying new ones I always revert back to my old tried and true ones. The recipe for this Almond
Puff Coffee Cake or Pastry - depending on your own opinion, is from my vintage recipe collection. This is
a favorite to enjoy with a good hot cup of coffee, hot chocolate, or your favorite hot tea. It is always worth
'going back to'.

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. Remove from the
heat and immediately stir in 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.

I prefer to use almond flavoring since this is an almond cake. If that is too much almond for you, substitute
vanilla extract.

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