- 1 cup sugar
- ⅓ cup vegetable shortening
- 3 tablespoons butter, plus butter for greasing the pan
- 1 tablespoon dried milk powder
- 1 large egg
- Pinch of salt
- ¼ cup bread flour
- ¼ cup cake flour
- ¼ teaspoon vanilla extract
- 1 tablespoon light corn syrup
- 2 tablespoons water
- 10 ounces plain Danish or yeast-raised coffeecake
- Confectioners’ sugar
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
233 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 0 grams dietary fiber; 28 grams sugars; 1 gram protein; 35 milligrams cholesterol; 52 milligrams sodium
8 to 10 servings
- Preheat oven to 350 degrees.
- In a mixing bowl, cream together the sugar, shortening, butter, milk powder, egg and salt. (For an authentic egg-yolk color, add a few drops of yellow food coloring.)
- Add the bread and cake flours, vanilla, corn syrup and water, and mix just until incorporated.
- Cut the Danish or coffeecake to fit a buttered 8-by-8-inch pan, leaving a rim around the edge to contain the gooey butter mixture.
- Pour the butter mixture over the cake and bake for 30 minutes. Remove from oven and sprinkle with confectioners’ sugar to taste.