Almond Puff Coffee Cake

Recipe from

Oxmoor House


2 cups all-purpose flour, divided
1/2 cup butter or margarine, softened
1 cup plus 2 tablespoons water, divided
1/2 cup butter or margarine, melted
2 1/2 teaspoons almond extract, divided
3 eggs, beaten
1 1/2 cups sifted powdered sugar
2 tablespoons butter or margarine, softened
1 1/2 tablespoons warm water
1/4 cup sliced almonds


Place 1 cup flour in a medium mixing bowl; cut in 1/2 cup butter with a pastry blender until mixture resembles coarse meal. Sprinkle 2 tablespoons water evenly over surface; stir with a fork until dry ingredients are moistened, shape dough into a ball. Divide ball in half, placing halves on an ungreased baking sheet. Pat each half into a 12- x 3-inch strip, leaving 3 inches between strips.

Combine 1 cup water and melted butter in a medium saucepan; bring to a boil. Add 1 teaspoon almond extract and remaining flour, all at once, stirring vigorously over low heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool slightly.

Add eggs; beat until batter is smooth. Spread batter evenly over each pastry strip. Bake at 350° for 1 hour. Remove from oven, and keep warm.

Combine powdered sugar, 2 tablespoons butter, remaining almond extract, and 1 1/2 tablespoons warm water in a medium mixing bowl, beating well. Spread over tops of cakes; sprinkle with almonds. Slice and serve warm.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note