Marilyn, here's the recipe you asked for. It's a pretty standard recipe, I think LindaC has the same one and I'm sure other people have their own version. Its one of Ken's favorites so I'm killing two birds with one stone - I've just baked it for my guests for brunch BUT.........Ken thinks I'm baking it for his birthday :-)

NANCY & STEPHANIE'S DANISH PUFF COFFEE CAKE

1 cup butter (divided)

2 cups flour (divided)

2 Tablespoons cold water

1 cup water

1 teaspoon pure Almond extract

3 eggs

Slivered almonds to garnish

1. Cut 1/2 cup butter into 1 cup flour till it resembles corn meal. Add 2 tablespoons cold water and stir until well blended. Divide dough in half and press into two 3" X 12" rectangles on an ungreased cookie sheet. (Note - I used parchment paper.)

2. Boil water and remaining 1/2 cup butter together until butter is melted. Add Almond extract and remove from heat. Stir in remaining 1 cup of flour. Add eggs, one at a time, beating well after each. Spread over oblong dough.

3. Bake at 350 degrees for 50 minutes or until beads of moisture disappear.

4. Remove from oven and cool 10 minutes - frost cake and sprinkle with slivered almonds.

FROSTING

2 cups confectioners sugar

1 Tablespoon butter

4 Tablespoons cream or milk (or more if needed)

1 teaspoon vanilla

dash salt

Combine and beat until smooth.