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.

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, OSPAM (JLove98905)
wrote:

>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 wrote:

> On 31 Jan 2004 04:16:00 GMT, OSPAM (JLove98905)
> wrote:
>
>
>>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!

wrote in message ink.net>...

> 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

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 wrote:

> wrote in message ink.net>...
>
>
>>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