Danish Kringle, Apricot-Pineapple Cake
I'd seen recipes for this coffee cake around for a few years, but was always intimidated by the word "danish" -- I always think making danishes looks so hard. I finally took the leap several weeks ago, and it turns out that this is super easy to make. Since that first time, I've made it twice more, always with great results.
Danish Kringle with Almond Filling
Ingredients
- ½ cup firm butter
- 2 cups all-purpose flour
- 1 Tbsp. sugar
- ½ tsp. salt
- 1 packet dry yeast
- 1/4 cup warm water
- ½ cup lukewarm milk (scalded, then cooled)
- 1 egg
Almond Filling
- 1 cup almond paste
- ½ cup packed brown sugar
- ½ cup butter, softened
Glaze
- 1 cup confectioner's sugar
- 1 Tbsp. water
- ½ tsp. vanilla extract
Cut butter into flour, sugar, and salt in a large mixing bowl until mixture resembles fine crumbs. Dissolve the yeast in the warm water, then stir yeast mixture, milk, and egg into the flour mixture. Beat until smooth (the dough will be very soft). Cover bowl and refrigerate for at least two hours, but no longer than 24 hours.
Prepare the filling by mixing all ingredients together until smooth. Divide the chilled dough into halves, returning one half to the refrigerator. Roll the first half into a rectangle, 15x6 inches, on a well-floured surface, with a floured rolling pin. Spread half of the filling lengthwise down the center of the dough, in a two-inch-wide strip. Fold the sides of the dough over the filling, overlapping one or two inches. Pinch the edges firmly to seal.
Shape the rectangle into a horseshoe and place carefully, seam side down, on a greased or parchment-covered baking sheet. Repeat with the second half of the dough and place on a second cookie sheet. Cover and let rise in a warm place for 30 minutes.
Heat oven to 375°F (190°C). Bake 10 minutes, alternating cookie sheets. Bake a second time, until golden brown (approximately 10 or 15 minutes longer). Spread with glaze, and sprinkle with chopped nuts, if desired.
Apricot-Pineapple Cake
This is a cake that is definitely more than the sum of its parts!
Ingredients
- 1 8-ounce can crushed pineapple in juice
- ½ cup dried apricots, cut up
- ½ cup raisins
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 1-1/4 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 1/4 tsp. nutmeg
- 3 eggs
Nut Topping
Mix until crumbly:
- ½ cup packed brown sugar
- 2 Tbsp. butter, softened
- ½ cup chopped nuts
Drain the pineapple, reserving juice. Add enough water to the juice to measure 1 cup. Heat juice mixture to boiling and pour over apricots and raisins in a large mixing bowl. Let stand one hour.
Heat oven to 350°F (175°C). Add pineapple and remaining ingredients (except Nut Topping) to the bowl with the apricots and raisins. Beat on low speed for one minute, scraping bowl constantly. Beat on medium speed and additional two minutes. Pour batter into a greased 13x9-inch cake pan and sprinkle with Nut Topping
Bake 45-50 minutes, until a toothpick inserted in center of cake comes out clean. Serve slightly warm, with sweetened whipped cream.