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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (128g) Recipe makes 12 servings |
||
| Calories 444 | ||
| Calories from Fat 154 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.1g | 26% | |
| Saturated Fat 10.5g | 52% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 74mg | 24% | |
| Sodium 239mg | 9% | |
| Potassium 140mg | 4% | |
| Total Carbohydrate 68.1g | 22% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 38.5g | ||
| Protein 5.6g | 11% | |
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Swedish Coffee Cake
By: Engrossed
Dec 30, 2006
Editing per my Grandmother to get the story right: This cake recipe was passed down to my great Grandmother Helen from my Swedish great great Grandmother Maria. It is over 100 years old...possibly 150 or more! Some of my Swedish relatives started the famous Svenhards bakery here in California. They no longer own it but their original packages have my great great Aunt Tilda's (Maria's sister) photo on them! *My Grandmother also says to please beat the egg whites...they make the cake lighter and fluffier.
SERVES 12
Ingredients
Cake
- 1/4 lb butter, softened (1 stick)
- 1 1/2 cups sugar
- 2 egg yolks
- 2 1/2 cups flour
- 3 teaspoons baking powder
- 1 dash salt
- 1 cup milk
- 1 teaspoon vanilla
- 1 lemon, juice and zest of (My Grandmother says to only squeeze the juice out of half a lemon and only use a few pinches of zest)
- 2 egg whites, stiffly beaten
Crumb topping
- 1 cup flour
- 3/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 lb butter, softened (1 stick)
Directions
1
Cake:.2
Preheat oven to 350 degrees Fahrenheit.3
Cream together butter and sugar, add egg yolks gradually.4
Sift the flour, baking powder and salt into the batter. Stir.5
Add milk, vanilla, lemon juice and lemon rind. Stir.6
Beat egg whites until stiff. Fold into batter.7
Pour into 13x9 baking pan.8
Top with crumb topping and bake for 40 minutes or until tester comes out clean.9
Crumb topping:.10
Mix dry ingredients together.11
Cut in the butter with a pastry blender or the back of a fork until it resembles crumbs.12
Scatter crumbs over unbaked cake.
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Browse similar recipes by category
- Course > Breakfast
- Course > Desserts > Cakes
- Cuisine > European > Scandinavian > Swedish
- Preparation > Time to Make > < 60 mins
- Occasion > Holiday/Event
- Occasion > Brunch
- Occasion > To Go... > Potluck
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: razzintaz
On Jun 26, 2008
Ours didn't come out looking all lovely and wonderful like the picture. It was rather HEAVY. And we even beat the egg whites until they were stiff. It was really sweet, and the struesel topping sank to the middle of the cake. It was ok. Used orange as I didn't have lemon, and the flavor was great, but the texture was heavier than expected, especially after seeing Baby Kato's pic. Will try again with lemon.
From: Bev
On Jan 13, 2007
Exceptional! This is a wonderful coffee cake! I had a piece of it still warm out of the oven. The texture is light and it contains the perfect amount of sweetness and cinnamon to my taste. I used the zest of an entire lemon which I would estimate to be about 4 tsp. and all the juice I could squeeze from it (probably 3-4 tsp). I made it late in the afternoon, so I will look forward to having another piece in the morning with my coffee : ) Thank yo foru this lovely recipe, Engrossed!
From: Lainey6605
On Jan 17, 2007
This is a delicious cake! I haven't made a coffeecake for such a long time and this one was perfect. It came out so moist and I loved the topping. Many times there is never enough topping and I usually double it, but there is no need with this recipe. It is perfect to have for breakfast with a cup of coffee.
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