They call them "Meltaways" because the rich, buttery flaky Danish dough simply melts in your mouth. They were popular in New York area bakeries long ago, and although a few shops continued to bake them over the years, they have now virtually disappeared. Until now. Just today at Susan Lawrence, I have revived this almost forgotten tradition. But the story gets better!

Since 1994, Dennis Zach has worked with me in the Susan Lawrence kitchens; in the early years, first as a chef and now, decades later as the company's General Manager & Business Director. These Meltaways are recreated from Dennis's own family recipe - his parents, Karl and Maria Zach owned Zach's Bakery in College Point Queens, where each day, they made thousands of Kaiser rolls, cakes, breads, cookies and of course their iconic creation; the Meltaway Danish. Karl Zach was from Gerersdorf, Austria, moved to America and opened his bakery which became very successful and popular in the 1960's. It was a huge operation, with the whole family; Karl, Marie, Aunt Lottie and many others making everything by hand just as they did back in Austria. Dennis remembers the bakery very well as a child - and the blur of activity with everything being made with such care and precision from scratch.

So today, we honor the Zach Bakery and its history by recreating their famous Meltaway Danish Coffee Cake. It's incredibly delicious - created just like Karl and family made them in their Queens bakery long ago - billowy soft, tender, buttery, flaky and irresistibly delicious. You will find this original 'Zach' version much less sweet than recent incarnations once found locally. And just like the Zach old timers, I use pure butter, real Madagascar vanilla and a lot of love in making these wonderful cakes. They were often made in a variety of flavors; cinnamon, cheese, chocolate - and just out of the oven now, I proudly present the popular fresh raspberry version. When you come to pick one up - say hello to Dennis and hear more stories about his family bakery and his Dad, the Austrian pastry chef.

Over the years, Karl would often stop in at Susan Lawrence and give me pointers from his decades of baking experience. I think today's revival of the 'Zach' Meltaway would make him very proud indeed...