Danish coffee is a traditional and beloved beverage in Denmark, known for its rich flavor and comforting aroma. It's typically brewed using high-quality coffee beans, carefully roasted and ground to perfection. The brewing process involves pouring hot water over the ground coffee, allowing the flavors and caffeine to extract. The result is a robust and flavorful cup of coffee that is often enjoyed black or with a splash of milk and a sprinkle of sugar. Danish coffee is a staple in many homes and cafes across the country, and it holds a special place in Danish culture, symbolizing hospitality, warmth, and togetherness. Whether you're a coffee enthusiast or simply seeking a comforting and flavorful beverage, exploring the world of Danish coffee is a delightful experience that may just introduce you to your new favorite brew.
Let's cook with our recipes!
DANISH COFFEE CAKE
My mother gave me this recipe when I was a teenager - it's something I treasure as a childhood memory. She made this tender, flaky pastry as part of a special breakfast on Sundays or holidays. I often bring these easy-to-fix pastries to ladies' meetings. They can't believe how good they taste with relatively few ingredients. -Lee Deneau, Lansing, Michigan
Provided by Taste of Home
Time 1h
Yield 3 coffee cakes (6 servings each).
Number Of Ingredients 11
Steps:
- Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside. , In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir 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. , Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks., For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator.
Nutrition Facts : Calories 224 calories, Fat 14g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 159mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
DANISH COFFEE CAKES
I think that as long as I'm in the kitchen baking I might as well make enough to share. This traditional recipe gives me three cheese-filled coffee cakes drizzled with a sweet vanilla icing. -Sheri Kratcha, Avoca, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 3 coffee cakes (10 slices each).
Number Of Ingredients 20
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight., For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended., Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle., On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. , Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.
Nutrition Facts : Calories 204 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND DANISH COFFEE CAKE
Filled with almond paste, sugar and butter, this pastry will melt in your mouth. It's a must for me to make each holiday.
Provided by Taste of Home
Time 50m
Yield 2 coffee cakes (12 serving each).
Number Of Ingredients 19
Steps:
- In a small bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes and set aside. In a large bowl, combine the flour, salt and remaining sugar; cut in butter until mixture resembles coarse crumbs. Add egg and cream to yeast mixture. Add to flour mixture; stir to form a stiff dough. Divide in half; cover and refrigerate for 3 hours. , In a small bowl, beat the almond paste, brown sugar and butter until smooth. On a lightly floured surface, roll each portion of dough into a 15x6-in. rectangle. Spread filling down center third of dough to within 1/2 in of edges. Beat egg and water; brush over edges of dough. , Fold sides over filling; seal seam and edges. Place seam side down on greased baking sheets. Cut five to six small slits in top. Cover and let rise in a warm place for 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Cool completely. , For glaze, combine confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over coffee cakes. Sprinkle with almonds.
Nutrition Facts : Calories 156 calories, Fat 8g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 116mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
EASY RASPBERRY CREAM CHEESE DANISH/COFFEE CAKE/PIE
On our way home, I asked my husband to just quickly stop at the store for milk. While there, he started to describe a dessert that he wanted me to make, but his description was, let's just say, lacking. Was it a Danish? Coffee Cake? Pie? Sweet Roll? I didn't know what he was talking about. One hour later, we emerged with a bag...
Provided by Family Favorites
Categories Other Breakfast
Time 50m
Number Of Ingredients 7
Steps:
- 1. *Please Note: Prep time does not include defrosting dough or rise times. Night before, place frozen bread loaf in a large ziplock bag with the inside of the bag sprayed with Pam. Place in fridge overnight.
- 2. Mix softened cream cheese, vanilla and powdered sugar with hand mixer until light and fluffy. Set aside.
- 3. Roll out bread dough between 2 pieces of lightly sprayed parchment paper to form a 12x16 rectangle. Remove top parchment leaving bottom parchment in place. (By leaving this, I have found it is much easier to get it transferred to the cookie sheet.) Cover loosely with plastic wrap lightly sprayed with Pam and let rest for 10-15 minutes.
- 4. Remove plastic wrap. On long sides, slice dough every 1 1/2" toward center leaving 5" wide center area uncut. (see photo) Spread raspberry filling in a 4" strip down center of dough leaving 1/2" plain before reaching side cuts. Also leave 1 1/2" at either end plain. Dot with cream cheese mixture.
- 5. Fold short ends over filling at either end. Then, alternating sides, fold strips over top of dough at slight angle. (see photo) Transfer pastry on parchment paper to cookie sheet. Cover loosely with sprayed plastic wrap and allow to rise in a warm place for 1 hour.
- 6. Remove plastic wrap and bake at 350 degrees for 18-25 minutes. Tent loosely if browning too quickly. (I use a very hot gas oven and oven temps vary, so watch closely.)
- 7. When done, remove from oven. Brush with a little melted butter. Microwave canned frosting until thinned. Drizzle desired amount over pastry. Sprinkle with chopped nuts, if desired. ( I find that this type of frosting works just as well as homemade powdered sugar glaze, setting up beautifully.)
- 8. Serving Suggestion: Cut into 1 1/2-2" strips. Drizzle pastry and plate with additional glaze, powdered sugar and/or a little thinned raspberry jam warmed in microwave. (see pics)
CHEESE DANISH COFFEE CAKE
This looks so good! I just found the recipe in the paper and I think it may be our new holiday morning favorite! Let me know how you like it. (Prep time is approximate)
Provided by Denise in da Kitchen
Categories Breads
Time 45m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- Prepare CHEESE FILLING:.
- Beat cream cheese, sugar, eggs, and almond extract until smooth.
- Reserve.
- CAKE:.
- Heat butter in 13 x 9-inch pan in oven until melted.
- Rotate pan to spread butter.
- Mix baking mix, egg, sugar, milk, oil, and almond extract in bowl.
- Beat vigorously for 30 seconds.
- Spread batter in pan.
- Pour Cheese Filling evenly over batter and cut through mixture about 10 times.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes.
- Drizzle with POWDERED SUGAR GLAZE:.
- Mix powdered sugar and water until smooth and easy to drizzle.
- Sprinkle with nuts.
LOW CARB BLUEBERRY CHEESE DANISH COFFEE CAKE RECIPE - (4.4/5)
Provided by trishg
Number Of Ingredients 21
Steps:
- For the cake layer: 1. Preheat your oven to 375 degrees (F) 2. Cream the butter and sweetener together in a medium bowl until smooth. 3. Add the eggs, beating well after each. 4. Add the vanilla extract and mix well. 5. Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a separate medium bowl. Add to the wet ingredients and mix well. Pour in the almond milk and blend until smooth. 6. Grease a 9x9 (or equivalent) pan with butter. Spread the cake batter evenly over the bottom of the pan. 7. Sprinkle the blueberries evenly over the top of the batter. For the cream cheese mixture: 1. Heat the cream cheese for 30 seconds in the microwave until soft. 2. Beat with a fork until smooth. Add the egg and sweetener and beat with a fork until smooth. Pour over the top of the blueberries. For the streusel topping: 1. Melt the butter in a microwave safe bowl or on the stove. Stir in the almond flour, sweetener, and lemon zest until fully combined. Crumble over the top of the cake. 2. Bake the cake at 375 degrees (F) for 35 minutes or until a knife inserted in the center comes out clean and the top is golden brown.
RASPBERRY DANISH COFFEE CAKE
Either raspberry, blueberry, or sweetened cottage cheese/cream cheese mixture would be good in this. I used raspberry. I also cut it into two loaves, as it was too big for my baking sheet.
Provided by Cindy Bohn
Categories Fruit Breakfast
Time 3h35m
Number Of Ingredients 8
Steps:
- 1. Combine 1 c. flour, sugar, salt, and yeast. Beat in water and butter. Beat for 2 minutes more. Add egg and 3/4 c. flour; beat 2 minutes. Add remaining flour. On lightly floured surface, knead dough until smooth and elastic. Shape dough into ball. Place dough in large greased bowl. Cover and let rise until doubled in size, about 1 hour.
- 2. Punch down dough. Turn onto lightly floured surface; cover, and let rest 15 minutes. Grease a large baking sheet.
- 3. On lightly floured surface, roll dough out into large rectangle. Spread jam down the center of the dough, leaving 3 inch border on all sides.
- 4. Use a pastry wheel to cut dough on both sides of filling, started on outside edge, into 1 inch strips, just touching the jam. Fold dough down, alternating sides, to make a braided design. Place on baking sheet, cover, and let rest 1 hour.
- 5. Preheat oven to 350. Bake until golden for about 20 minutes. Let cool for 15 minutes, then serve warm.
MAPLE-PECAN DANISH COFFEE CAKE
Mmm! Maple coffee cake is a must-try. A delicate crust is topped with a mix-in-a-saucepan mixture, then it's baked on a cookie sheet.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In small bowl, cut 2 tablespoons butter into 1 cup Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Sprinkle with 2 tablespoons water; mix until pastry cleans side of bowl. On ungreased cookie sheet, pat pastry into 11-inch circle.
- In 3-quart saucepan, heat 3/4 cup water and 1/4 cup butter to rolling boil. Add 1 teaspoon maple flavor and 1 cup Bisquick mix all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat. Beat in eggs, one at a time; continue beating until smooth. Spread egg mixture over pastry.
- Bake 45 to 50 minutes or until topping is crisp and dark golden brown; cool slightly.
- In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over cofee cake. Sprinkle with pecans.
Nutrition Facts : Calories 300, Carbohydrate 34 g, Cholesterol 90 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 18 g, TransFat 1 1/2 g
ALMOND DANISH COFFEE CAKES
Rich almond paste is enveloped within each of these tender, flaky pastries, making them the perfect choice for a festive gathering. At first glimpse, guests will know these were a labor of love. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Time 2h25m
Yield 2 loaves (12 slices each).
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and cubed butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough. Cover and refrigerate for 8 hours or overnight., Turn onto a heavily floured surface; roll dough into an 18x12-in. rectangle. Cut cold butter into thin slices. Starting with a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges., Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 12x6-in. rectangle. Press edges to seal. Cover and refrigerate for 30 minutes. Roll dough into an 18x12-in. rectangle., Repeat steps of dough folding, ending with a 12x6-in. rectangle, chilling and rolling dough into an 18x12-in. rectangle three times., In a small bowl, combine the almonds, confectioners' sugar, egg whites and almond extract. Set aside. On a floured surface roll dough into a 20-in. square. Cut in half, forming two rectangles., Spoon half of the almond paste over one rectangle. Roll up jelly-roll style, starting with a long side. Brush edge with egg white; pinch seam to seal. Bring ends of roll towards the center to form a "B" shape. Place seam side down on a parchment paper-lined baking sheet. Repeat with remaining dough and almond paste., Cover and let rise in a warm place until doubled, about 40 minutes. Combine egg yolk and water; brush over dough. Sprinkle with sliced almonds., Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 291 calories, Fat 15g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 174mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 7g protein.
DANISH COFFEE
A nice change from Spanish coffee; although, if you prefer that, just replace the cherry liqueur with Tia Maria or Kahlua. It's also nice with Grand Marnier instead of the cherry liqueur, but then you'd have to rename it!
Provided by Lennie
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Rub the lemon wedge around the rim of a coffee mug; dip mug rim in white sugar.
- In mug, place cognac and cherry liqueur; fill almost to the top (leave about 3/4 of an inch) with hot, strong coffee.
- Garnish with a goodly amount of whipped cream and serve.
DANISH COFFEE
Make and share this Danish Coffee recipe from Food.com.
Provided by Mandy
Categories Beverages
Time 2h2m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a large saucepan.
- Cover and keep on low heat for about 2 hours.
- Drain & Serve in large mugs.
DANISH ALMOND COFFEE CAKE
I pinched this recipe from Odense Almond Paste and it came out delicious, so I am sharing it with you. I have been searching for an almond paste coffee cake recipe since I started cooking/baking (many years now). It's very close to an almond ring my mom bought from a neighborhood bakery, when I was very young.
Provided by Helen Viola
Categories Cakes
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. 1 10-12 cup bundt pan, greased and floured. Sprinkle sliced almonds on bottom of bundt pan, set aside. Preheat oven to 350 degrees.
- 2. Mix grated almond paste, 1/2 cup almonds, brown sugar and cinnamon together. Set aside.
- 3. In mixing bowl, combine sugar and butter. Beat on high speed for 2 minutes. Add eggs and extract. Beat until batter is light and fluffy, about 3 minutes.
- 4. Sift flour with baking powder, baking soda and salt. Add flour mixture and sour cream to egg mixture. Beat until combined.
- 5. Spoon 1/3 of batter into bundt pan. Sprinkle 1/2 of filling on top. Spoon 1/3 batter on filling. Top with remaining filling. Cover filling with remaining batter.
- 6. Bake 45-50 minutes or until toothpick inserted near middle of cake comes out clean. Cool in pan on wire rack for 15 minutes. Unmold carefully onto wire rack and cool completely. Garnish with powdered sugar or almond icing.
DANISH COFFEE CREAM PUFF MUFFINS
From The Joy of Muffins - The International Muffin Cook Book. Here's what the intro says about this recipe. Danish desserts make ample use of cream, sour cream and butter from Denmark's thriving dairies. A walk through Copenhagen's Tivoli Gardens is hardly complete without sampling the luxurious creamy Danish desserts which inspired this light sour cream muffin with the mocha cream filling. Try it with dark Scandinavian coffee for a special dessert treat.
Provided by lazyme
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- In a small bowl mix together the cream cheese, instant coffee, powdered sugar and chocolate.
- Set aside.
- In a large bowl, mix the flour, baking powder, soda and salt.
- In another bowl, whisk eggs with sour cream, sugar and vanilla.
- Make a well in the center of the dry ingredients and pour in the egg, sour cream mixture, stirring for 10 seconds.
- Dough will be quite thick.
- Spoon batter into greased muffin pans to about one-third full.
- Then drop a heaping teaspoonful of the cream cheese mixture into the center of each muffin, being sure it doesn't touch the edges of the pan.
- Top with the remaining batter, making sure it covers the filling.
- Place into preheated oven on center rack and bake until done.
- Bake at 375 degrees 18 to 20 minutes.
DANISH COFFEE CREAM PUFF MUFFINS
From The Joy of Muffins - The International Muffin Cook Book. Here's what the intro says about this recipe. "Danish desserts make ample use of cream, sour cream and butter from Denmark's thriving dairies. A walk through Copenhagen's Tivoli Gardens is hardly complete without sampling the luxurious creamy Danish desserts which...
Provided by Vicki Butts (lazyme)
Categories Muffins
Time 35m
Number Of Ingredients 12
Steps:
- 1. In a small bowl mix together the cream cheese, instant coffee, powdered sugar and chocolate. Set aside.
- 2. In a large bowl, mix the flour, baking powder, soda and salt.
- 3. In another bowl, whisk eggs with sour cream, sugar and vanilla.
- 4. Make a well in the center of the dry ingredients and pour in the egg, sour cream mixture, stirring for 10 seconds. Dough will be quite thick.
- 5. Spoon batter into greased muffin pans to about one-third full.
- 6. Then drop a heaping teaspoonful of the cream cheese mixture into the center of each muffin, being sure it doesn't touch the edges of the pan.
- 7. Top with the remaining batter, making sure it covers the filling.
- 8. Place into preheated oven on center rack and bake until done.
- 9. Bake at 375 degrees 18 to 20 minutes.
DANISH COFFEE/TEA ROLLS (BOLLER)
These rolls are popular in Denmark where they are served as part of the traditional 'coffee spread' where several cakes, breads and rolls are served. The rolls are served with butter, jams, cheese on top, but usually these are laid out next to the rolls for guests to add their preferred topping. The rolls are also very popular at kids' birthday parties along with the birthday cake and hot chocolate. Kids love these rolls. All breads in Denmark are baked using fresh yeast and if you are lucky enough to have any you should crumble 25 grams of yeast into the lukewarm milk.
Provided by Deantini
Categories Breads
Time 1h45m
Yield 15 rolls (boller), 15 serving(s)
Number Of Ingredients 6
Steps:
- Stir the yeast into the lukewarm milk, make sure the yeast is fully disolved.
- Add egg and salt and stir well.
- Add flour a bit at a time; knead for a good 5 minutes until the dough is smooth and elastic, you may not need all the flour so 'go easy' on the flour towards the end.
- Let rise in bowl for 45 min or until double size.
- Prepare one baking sheet with parchment paper or spray with non-stick cooking spray.
- Turn oven on to 350 F.
- punch dough down again and form into 15 round balls, size is similar to a golf ball - they will double in size.
- Let the rolls rise again for 20-30 min.
- Lightly beat last egg and brush rolls - this makes them nice and shiny.
- Place an ovenproof bowl filled with water in the bottom of your oven.
- Bake the rolls for 20-25 min until golden and firm to the touch.
Nutrition Facts : Calories 128.2, Fat 1.1, SaturatedFat 0.4, Cholesterol 29, Sodium 172.5, Carbohydrate 24.1, Fiber 1, Sugar 1, Protein 4.8
MAPLE-PECAN DANISH COFFEE CAKE
Mmm! Maple coffee cake is a must-try. A delicate crust is topped with a mix-in-a-saucepan mixture, then it's baked on a cookie sheet.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In small bowl, cut 2 tablespoons butter into 1 cup Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Sprinkle with 2 tablespoons water; mix until pastry cleans side of bowl. On ungreased cookie sheet, pat pastry into 11-inch circle.
- In 3-quart saucepan, heat 3/4 cup water and 1/4 cup butter to rolling boil. Add 1 teaspoon maple flavor and 1 cup Bisquick mix all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat. Beat in eggs, one at a time; continue beating until smooth. Spread egg mixture over pastry.
- Bake 45 to 50 minutes or until topping is crisp and dark golden brown; cool slightly.
- In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over cofee cake. Sprinkle with pecans.
Nutrition Facts : Calories 300, Carbohydrate 34 g, Cholesterol 90 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 18 g, TransFat 1 1/2 g
APRICOT DANISH COFFEE CAKE
A wonderful cake to serve as a special breakfast with coffee or tea. This takes a little time to prepare, definitely worth it.
Provided by Cindy Carnes
Categories Desserts Cakes Cake Mix Cake Recipes Coffee Cake
Time 50m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix.
- In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese.
- In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish.
- Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 40.1 g, Cholesterol 65.8 mg, Fat 17.4 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 303.3 mg, Sugar 29.7 g
GRANDMA BEADLE'S DANISH COFFEE CAKE
Steps:
- 1. Pre-heat oven to 325. or 350. Whatever floats your boat. 2. Grease (butter) 2 8-inch cake pans. 3. Cream sugar & butter. 4. Blend in flour. until crumbly. Set aside 1 cup (for topping). 5. Add salt,baking powder, eggs & milk. 6. Divide batter between 2 cake pans. 7. Sprinkle the set aside crumbs on top and sprinkle with cinnamon. 8. Bake 25-30 minutes.
DANISH COFFEE CAKE
This is a great easy Danish type Coffee Cake, so versatile :) This week end I used 1 Qt. sliced Strawberries mixed w/1 can Strawberry pie Filling. Also have used Fresh & Fozen Blueberries, 4 c. Blueberries I had picked & froze, mixed with: 1/3 c. Sugar & 3 Tbls. flour- then used as my filling very tasty too :)
Provided by Karen Richards
Categories Cakes
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Preheat oven @ 350 13X9" baking Pan that has been sprayed w/Pam Unroll 1 pkg Cresent rolls, press seams together onto bottom (only)of Pan Beat: Cream Cheese & 3/4 C. Powdered SUGAR, EGG White, & VANILLA together @ Medium w/Mixer, or until completely mixed together Spread:over Cresent Rolls (in bottom of pan) Cover: Mixture w/PIE FILLING Unroll 2nd tube of CRESENT ROLLS PLACE: onto a piece of WAX PAPER, pressing seams together, form a rectangle (this will be top crust) Place dough side over the PIE FILING & REMOVE WAX PAPER carefully BAKE 30-35 min. or until Lightly Golden Brown COOL @ least 20 min Mix: MILK & remaining 3/4 C. Powdered Sugar beat until well blended, will be a littleTHICK DRIZZLE: over Danish Serve: Cold "Enjoy" & place leftovers in Refrigerator
Tips:
- Use fresh, high-quality coffee beans. The better the beans, the better the coffee.
- Grind your coffee beans just before brewing. This will ensure that the coffee is fresh and flavorful.
- Use the correct coffee-to-water ratio. This will vary depending on the type of coffee you are brewing, but a good starting point is 1:16.
- Brew your coffee at the correct temperature. The ideal temperature for brewing coffee is between 195 and 205 degrees Fahrenheit.
- Let your coffee bloom before brewing. This will allow the coffee to release its full flavor.
- Enjoy your coffee fresh. Coffee is best enjoyed within 30 minutes of brewing.
Conclusion:
Danish coffee is a delicious and versatile beverage that can be enjoyed in many different ways. Whether you prefer it black, with milk or cream, or flavored with spices or syrups, there is a Danish coffee recipe out there for everyone. So next time you're looking for a warm and comforting drink, give Danish coffee a try.
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