Description:

Type of Coffee cake

Source:

Mrs. Wiggs

Serves/Makes:2 cakes

Ingredients

• 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
• Frosting
• chopped nuts

Preparation

• 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.

Comments

Our local bakery makes this occassionly.