Print Friendly Recipe
- Type of Coffee cake
- Mrs. Wiggs
- 1 cup (225 ml) butter, divided
- 2 cups (475 ml) flour
- 2 tbsp (30 ml) ice water
- 1 cup (225 ml) water
- 1 tsp (5 ml). almond extract
- 1 tsp (5 ml). vanilla extract
- 3 eggs
- chopped nuts
- Cut 1/2 cup (125 ml) butter into the flour.
- Sprinkle 2 tbsp (30 ml) ice water evenly over surface of mixture.
- Stir with fork until moistened, forming dough into ball.
- Divide dough in half.
- Pat each half into a 12x3" rectangle on a lightly greased cookie sheet.
- Set pastry aside.
- Put 1/2 cup (125 ml) butter and 1 cup (225 ml) water in a sauce pan.
- Bring to a boil.
- Stir in extracts.
- Reduce heat to low.
- Add 1 cup (225 ml) flour and stir vigorously, until dough leaves sides of pan and forms a ball.
- Remove from heat.
- Cool slightly.
- Add eggs, one at a time, beating until dough is smooth.
- Spread evenly over pastry.
- Bake at 350 degrees (175 C.) for 55 to 60 minutes.
- Cool to warm.
- Frost with confectioner sugar frosting.
- Sprinkle with nuts.
- Cut into squares to serve.
- Our local bakery makes this occassionly.
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