Since my column in the Courier has a limited amount of space, I had to cut this recipe in half to make it fit.
This first half covers the making of the Danish dough. The next half covered making fillings and then folding and baking. The third half (I was never good at math) is about making a Danish Braid.
The photos are just some of the coffeecakes I've made, including those filled with almond paste, lemon curd, sour pie cherries and apple.
It's Not Really Coffee Cake