Swedish Coffee Cake

 

Swedish Coffee Cake is a hearty cake topped with delectable streusel that goes perfectly with a cup of coffee or tea. It's an easy baking recipe that even a novice baker can master.

My husband talked often of an apple cake his Swedish grandmother made and how delicious it was. He remembered the smell and the taste and particularly in the Fall when apples are being harvested he would speak of that cake and how he wished he could find the recipe. So many years ago in our marriage I searched the internet and could not find a recipe.

Lo and behold as I was going through our combined collection of cookbooks to organize, I found a cookbook titled "Cakes, Cookies & Bread from Sweden". I don't think he knew or remembered he had it from his first marriage. As I went through each page I found the recipe! Swedish Cinnamon Apple Cake (Kanelappelkaka). He was thrilled and has been making it ever since (his specialty). I blogged the recipe for the Apple Cake and you can find it by following the link.

Every time he made it I kept thinking the base cake would make a great coffee cake, hence this Swedish Coffee Cake recipe was born.

FOR THE CAKE:

• 4 eggs
• 1 cup sugar
• 2 sticks butter melted
• 1 tbsp. softened butter for greasing the cake pan
• plain bread crumbs
• 1 1/2 cups sifted all purpose flour
• 1 tsp. baking powder

Start out by greasing a 9" pie plate - the sides and bottom. 

Next, line the sides and bottom with plain bread crumbs, shaking off excess. Then preheat your oven to 350°.

In a bowl combine the sifted flour and baking powder. Mix well.

In another larger bowl beat the eggs and sugar until thick and pale. They will look like this:

Add the melted butter to the egg and sugar mixture and mix well.

Last, add in the flour to the egg, sugar and butter mixture. Mix with a hand mixer until combined.

Pour the batter into your greased and crumbed pie plate. 

FOR THE STREUSEL TOPPING:

This streusel recipe comes from my dear blogging friend Mary over at Bunny's Warm Oven.

• 1/4 cup white sugar
• 1/3 cup light brown sugar
• 1 tsp. cinnamon
• 1 stick melted butter
• 1 1/3 cups all purpose flour

1. Place the white and light brown sugar and cinnamon in a medium bowl. Stir to combine.
2. Add the melted butter to the bowl, stirring to incorporate, then add the flour and mix well.
3. Break apart the streusel and distribute on the top of the cake
4. Bake in a preheated 350° oven for about 45-55 minutes or until a toothpick inserted in the center comes out clean.

I doubled the streusel because it's the best part right? I used about half or so and the rest put in a zip lock freezer bag for a later date when I make this again. As long as the zip lock bag has the air let out and sealed well it will last for up to 3 months. Beyond that you could get ice crystals building up which will make your streusel slightly less crisp on your next baking project.

Also, I used my hands to mix the streusel and combine it after I added the flour - it was just easier.

It comes out all together like this photo and you just break it up as you put it on your unbaked cake.

 

I loaded mine with streusel!

Swedish Coffee Cake is hearty, buttery, sweet and ever so delicious! And just look at all that streusel goodness on top!

This recipe for Swedish Coffee Cake is one you'll want to make over and over. So set yourself to baking, hunker down on the weekend with a good book and your favorite coffee while enjoying this absolutely scrumptious coffee cake.

Many thanks to all the grandma's out there cooking and baking traditional recipes that can be handed down from generation to generation.