
The recipe is from the fabulous cookbook, The Art and Soul of Baking by Cindy Mushet. It's a big, beautiful book, but I have a secret to share. You can find 20% of the book, photos and all, online at Google books. How cool is that! Here's the link to the coffee cake recipe--it refers back to the Danish dough on page 114. If you do make that dough there are some other things that you can use it for--Bear Claws (118), Cheese Danish (116), and Cardamom Twists (117). There are also recipes for the cheese filling and an almond filling (119). I had intended to make both the cheese and the almond coffee cakes, but the package of what I thought was almond pasta turned out to marzipan. The recipe makes four coffee cakes. I baked two and froze the rest of the dough to use later.
Please check out Jill's post and her photos--her coffee cakes look amazing.
You are a baking rock star, Michele! That Danish looks incredible.
ReplyDeleteWow! That looks so delicious! Great job!! Thanks for the link to the baking book online...that will come in very handy, I am sure.
ReplyDeletePeace, Stephanie
Your coffee cake looks absolutely gorgeous, and I know that it tasted wonderful! I'm so glad you asked me to bake this with you! We ARE baking rock stars!
ReplyDeleteI am so jealous! I can NEVER get my braids to look like that - what's your secret?
ReplyDeleteThanks!
ReplyDeleteMegan-- The book has a neat technique. It's not really a braid, you cut the dough. Check out the cookbook photos!