Almond Danish Coffee Cake

• 1 package (1/4 ounce) active dry yeast
• 2 tablespoons plus 1 teaspoon sugar, divided
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 large egg, lightly beaten
• 1/2 cup heavy whipping cream
• 1 can (8 ounces) almond paste, cubed
• 1/4 cup packed brown sugar
• 1/4 cup butter, softened
• 1 large egg
• 1 teaspoon water
• 1 cup confectioners' sugar
• 1/4 teaspoon almond extract
• 2 to 3 tablespoons milk
• Sliced almonds

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes and set aside. In a large bowl, combine the flour, salt and remaining sugar; cut in butter until mixture resembles coarse crumbs. Add egg and cream to yeast mixture. Add to flour mixture; stir to form a stiff dough. Divide in half; cover and refrigerate for 3 hours.
2. In a small bowl, beat the almond paste, brown sugar and butter until smooth. On a lightly floured surface, roll each portion of dough into a 15x6-in. rectangle. Spread filling down center third of dough to within 1/2 in of edges. Beat egg and water; brush over edges of dough.
3. Fold sides over filling; seal seam and edges. Place seam side down on greased
4. . Cut five to six small slits in top. Cover and let rise in a warm place for 30 minutes.
5. Bake at 375u0b0 for 20-25 minutes or until golden brown. Cool completely.
6. For glaze, combine confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over coffee cakes. Sprinkle with almonds.

active dry yeast, sugar, warm water, flour, salt, cold butter, egg, heavy whipping cream, almond paste, brown sugar, butter, egg, water, sugar, almond extract, milk, almonds

Taken from www.tasteofhome.com/recipes/almond-danish-coffee-cake/ (may not work)