Here's one.... Danish Puff cut 1/2 cup of butter into a cup of flour, sprinkle on 2 T. water and mix to form dough. Divide dough in half and pat into strips 12" by 3 " on an ungreased cookie sheet....keeping strips 3 inches apart. Place 1/2 cup butter and 1 cup water in a sauce pan and bring to a rolling boil. Remove from heat and dump in 1 cup of flour and stir. Add 3 eggs one at a time beating well after each and return to low heat and beat until dough comes together and is smooth and glossy .... add 1 tsp almond flavoring and mix in Divide batter in 1/2 and spread on pastry strips and bake 60 minutes at 350. Frost with powdered sugar frosting and sprinkle with chopped nuts ( I use pecans) cut into 2 inch wide strips and serve with coffee. To make a powdered sugar frosting, I mix a cup of powdered sugar with 1/2 tsp vanilla extract add a very little milk until it's like pancake batter. This is my favorite! Took me a few minutes to find it!! New York Crumb Cake Baking time 20-25 mins. Oven 325�� Sift together: l-1/2 cup flour 1/2 cup white sugar 2-1/2 teaspoons baking powder 1/2 teaspoon salt Whisk together in separate bowl: 1 egg l/2 cup milk whisk together in separate bowl 2 tablespoons vegetable oil 2 teaspoons vanilla Combine both by stirring with wooden spoon. Grease and flour baking pan,approx. 13x8" (brownie pan). Spread batter evenly, it will look scanty but don't worry. Topping 1 cup melted butter 1 cup brown sugar 2-1/2 cups flour 1-1/2 teaspoon cinnamon Stir Topping ingredients together with a fork, or crumble together by hand. Sprinkle crumbs thickly on top of cake batter. Bake cake for approx. 20 mins. Cool cake (in pan) for 10 mins., then sift a bit (about 1/4 cup) of confectioners sugar (powdered sugar) over the top, cut into squares and serve.

As to what constitutes "firm yogurt" I can only conjecture. "The Enchanted Broccoli Forest" cookbook came out in 1982, pre-dating today's Greek yogurt craze. When I bake with yogurt I use regular old Dannon plain yogurt. I think the author used the word "firm" to describe the yogurt to contrast it with the "French" pudding style yogurt which was the yogurt craze at that time. But honestly I don't know how much difference it makes. I'm one of those folks who subs yogurt, buttermilk and light sour cream interchangabley and never notices the difference. It's cake, it's all good to me! I might tend to use vanilla yogurt in this cake. It's been a while since I made it, so I don't remember if I used yogurt or buttermilk. As for cake gravy, it's basically any sweet sauce you like. Here's one I found online that would be good with this cake: 2 cups apple cider 1/4 cup brown sugar 1 TBLSP cornstarch 1 TBLSP butter 1 tsp. vanilla (I'd probably throw in some cinnamon and some apple slices) Whisk cider, sugar, and cornstarch (and apples and cinnamon) together in a medium saucepan until well blended. Put over medium high heat and bring to a boil. Boil for one minute or until thickened. Add butter and vanilla at the end and combine until butter melts. Cool to warm before serving over cake. I wouldn't do streusel AND sauce, but who knows, it might be good. Yes, jam topping is swirled on top of batter. You can top THAT with streusel if you like to guild the lily.

Me, too....Easter brunch great idea! I had this at an after funeral celebration of life gathering. When my friends mom died, she wanted her daughter to have a big elegant party in her honor and she did. It was lovely and I thought the cheesecake pastries were wonderful. Somebody told me they were made with crescent rolls but that's as far as I got with looking for a recipe so I was glad to see this thread. Thanks all for the recipe. Think I'll try your version, Joanne.

Ginger, it isn't that pastry cream, but I appreciate you sending me a link. Roselin32, the filling for the Bee Sting Cake might be the right one. I'm going to try a batch tomorrow. The coffee cake was more like a giant yeast danish rather than a cake. Thank you for suggesting I check the Bee Sting Cake. This afternoon my kid sister said she remembered the name of the bakery, Tom's Pastry, and I then I remembered that was the owner's name. Who would have thought a German with a thick accent named Tom. Anyway, she remembered the cream puffs had a cream filling that wasn't whipped cream, but not a custard or a pudding. She said she had a recipe similar at one time, but can't find it. Eeesh!