Swedish Coffee Cake

A few weeks ago Brian and I went to Penzey's to replenish our spices. They always have interesting recipe cards placed throughout the store. This one caught my eye and I thought I would make it for breakfast on a Saturday morning. I made a few slight changes. Brian and I really liked it. The kids didn't. Katie did have a friend over and she had two slices, so I think it is just our kiddos. I toasted some pecans that came from a tree in a relatives backyard in Atlanta. Serve this with some fresh fruit and you have a delicious breakfast. I think it would be nice for company too.

Swedish Coffee Cake

Top:

1 cup water

1/2 cup shortening

1 cup flour

3 eggs

1 tsp. almond extract

Bottom:

1 cup flour

1/2 cup shortening

1 TB water

Frosting:

1/4 cup butter

1/2 cup powdered sugar

1 tsp. almond extract

skim milk

Preheat oven to 400. Top: Make this first, because it has to cool. Bring the water and shortening to a boil. Add the flour and mix well. Let this mixture cool, while preparing the bottom.

Bottom: Mix the flour and shortening (I cubed mine) in a food processor. Add the water and mix on low until you can roll between your hands like a rope. Lay on a greased cookie sheet in the shape of an "S". Spread it about 4 inches wide by pressing with your fingers (I think I got mine to about 3).

Top: Add the eggs, one at a time to the cooled top mixture and mix well after each one. Add the almond extract and mix. Spread over the bottom all the way to the edges. Bake for 30 minutes, do not open the oven.

Mix together the butter, powdered sugar and extract until creamy. Add milk to the consistency you would like, either for a frosting or icing. Turn the oven off and let the cake cool in the oven for 10 minutes. Remove from the oven. Let cool on a wire rack. When it is cool add the frosting and sprinkle with nuts if desired.

Enjoy!

xoxo

Rachel