Baked Alligator Coffeecake

Sigh. I tried to find something because this sounded so good, and the best I could come up with was
a bunch of recipes for raspberry marzipan coffee cakes. -jen Half the people you know are below
average. -Steven Wright

On 31 Jan 2004 04:16:00 GMT, [email hidden] (JLove98905)

Quoted message said:

Sigh. I tried to find something because this sounded so good, and the best I could come up with was
a bunch of recipes for raspberry marzipan coffee cakes.

I thought of pithivier cake which, however, is round with no pecans. Other than that, it qualifies
(loads of butter, almond paste filling, in a pastry). Mercifully, the closest (and best) pithivier
is in Brooklyn and safely out of my reach, so it's a once-a-year treat.

Sue(tm) Lead me not into temptation... I can find it myself!

Thank you.

Curly Sue said:

(JLove98905) said:

Sigh. I tried to find something because this sounded so good, and the best I could come up with
was a bunch of recipes for raspberry marzipan coffee cakes.

I thought of pithivier cake which, however, is round with no pecans. Other than that, it qualifies
(loads of butter, almond paste filling, in a pastry). Mercifully, the closest (and best) pithivier
is in Brooklyn and safely out of my reach, so it's a once-a-year treat.

Sue(tm) Lead me not into temptation... I can find it myself!

[email hidden] wrote in message news:<[email hidden]>...

Quoted message said:

At B and J Bakery they sell this oh so marvelous coffee cake. It is sort of a long Danish. It is
about 12" long or longer and filled with a marzipan type substance and loads of pecan and butters.
They don't ship and the only ref I have found is to a cakey type thing sold in the mid west. I
need this coffee cake and can't face any longer withdrawal.

This might fit the bill:

Danish Puff

Makes 2 coffee cakes

1/2 c butter, softened 1 c all-purpose flour (self-rising flour can be used) 2 Tbsp water
2/2 c butter 1 c water 1 tsp almond extract 1 c all-purpose flour (self-rising flour can be used) 3
eggs Powdered sugar glaze (below) Chopped nuts

Heat oven to 350 F. Cut 1/2 c butter into 1 c flour until particles are the size of small peas.
Sprinkle 2 Tbsp water over flour mixture; mix. Gather pastry into a ball; divide into halves. Pat
each half into a rectangle, 12x3 inches, on ungreased cookie sheet. Rectangles should be about 3
inches apart.

Heat 1/2 c butter and 1 c water to rolling boil; remove from heat. Quickly stir in almond extract
and 1 c flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from
heat. Add eggs; beat until smooth and glossy. Spread half of the topping over each rectangle. Bake
until topping is crisp and brown, about 1 hour; cool. Topping will shrink and fall, forming the
custardy top. Spread with powdered sugar glaze; sprinkle with nuts.

Powdered Sugar Glaze

Mix 1 1/2 c powdered sugar, 2 Tbsp butter, softened, and 1 1/2 tsp vanilla extract. Stir in 1 to 2
Tbsp warm water, 1 tsp at a time, until glaze is desired consistency.

_Betty Crocker's Cookbook_, 1982<<<<<

Derek Juhl

This really sounds good. I could add almond paste down the the center and the pecans. I will give it
a try this weekend and let you know how it turned out.

Derek N.P.F. Juhl said:

[email hidden] wrote in message
news:<[email hidden]>...

Quoted message said:

At B and J Bakery they sell this oh so marvelous coffee cake. It is sort of a long Danish. It is
about 12" long or longer and filled with a marzipan type substance and loads of pecan and butters.
They don't ship and the only ref I have found is to a cakey type thing sold in the mid west. I
need this coffee cake and can't face any longer withdrawal.

This might fit the bill:

Danish Puff

Makes 2 coffee cakes

1/2 c butter, softened 1 c all-purpose flour (self-rising flour can be used) 2 Tbsp water
1/2 c butter 1 c water 1 tsp almond extract 1 c all-purpose flour (self-rising flour can be used)
3 eggs Powdered sugar glaze (below) Chopped nuts

Heat oven to 350 F. Cut 1/2 c butter into 1 c flour until particles are the size of small peas.
Sprinkle 2 Tbsp water over flour mixture; mix. Gather pastry into a ball; divide into halves. Pat
each half into a rectangle, 12x3 inches, on ungreased cookie sheet. Rectangles should be about 3
inches apart.

Heat 1/2 c butter and 1 c water to rolling boil; remove from heat. Quickly stir in almond extract
and 1 c flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove
from heat. Add eggs; beat until smooth and glossy. Spread half of the topping over each rectangle.
Bake until topping is crisp and brown, about 1 hour; cool. Topping will shrink and fall, forming
the custardy top. Spread with powdered sugar glaze; sprinkle with nuts.

Powdered Sugar Glaze

Mix 1 1/2 c powdered sugar, 2 Tbsp butter, softened, and 1 1/2 tsp vanilla extract. Stir in 1 to 2
Tbsp warm water, 1 tsp at a time, until glaze is desired consistency.

_Betty Crocker's Cookbook_, 1982<<<<<

Derek Juhl