SCANDINAVIAN COFFEE CAKE
The Scandinavians love the taste of almond. This easy coffee cake incorporates it and is a nice, easy pastry to enjoy with that first cup of coffee (or the one afterwards ;-) ).
Provided by evelynathens
Categories Breads
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees F. Place 1 1/2 cups flour in large bowl; cut in 3/4 cup butter until mixture resembles coarse crumbs. Stir in 3 tablespoons water with fork until flour mixture is just moistened. Press dough into a ball. Pat dough into 10-inch circle onto ungreased baking sheet. Spread preserves to within 1/2 inch of edge. Set aside.
- Combine 1 1/4 cups water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a boil and butter is melted (careful milk does not overflow). Remove from heat; stir in 1 cup flour, almond meal, sugar and 1 teaspoon almond extract. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat. Add eggs, one at a time, beating with wire whisk or wooden spoon until smooth and glossy.
- Spread egg mixture over pastry and preserves. Bake for 50 to 55 minutes or until surface is crisp and golden. Cool completely (topping rises during baking and shrinks during cooling, forming custard-like layer).
- Stir powdered sugar, 2 tablespoons butter and 1/2 teaspoon almond extract in small bowl until well mixed. Add enough milk or cream for desired glazing consistency. Drizzle glaze over puff; sprinkle with sliced, toasted almonds.
Nutrition Facts : Calories 661.6, Fat 37.3, SaturatedFat 20.2, Cholesterol 150.1, Sodium 378.3, Carbohydrate 74.1, Fiber 2.6, Sugar 36.1, Protein 8.9
KRINGLA (SCANDINAVIAN COFFEE CAKE)
Make and share this Kringla (Scandinavian Coffee Cake) recipe from Food.com.
Provided by Molly53
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs and sugar until very light.
- Add butter, raisins and citron.
- Sift flour, baking powder, salt and cardomom together three times and add to first mixture.
- Blend thoroughly.
- Divide dough in half.
- Shape into rings.
- Place on a buttered cookie sheet.
- Brush the tops with beaten eggs and sprinkle with sugar and finely chopped nuts.
- Bake at 350F until a golden brown, about 30 minutes.
- When cool, slice about 1 inch wide, as though slicing bread.
Nutrition Facts : Calories 406.3, Fat 18.7, SaturatedFat 8.7, Cholesterol 123.5, Sodium 349.4, Carbohydrate 53.6, Fiber 2.4, Sugar 23.4, Protein 8.6
SWEDISH CARDAMOM COFFEE CAKE
Another lovely cardamom recipe, this one is adapted from the fantastic 'The Great Scandinavian Baking Book' by Beatrice Ojakangas. You can buy cardamom already ground but I prefer grinding it myself in a mortar and pestle, it's much tastier.
Provided by Hey Jude
Categories Breads
Time 1h15m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Grease a 9-inch tube or bundt pan with butter; dust with cookie crumbs, set aside.
- Combine flour and baking soda in a small bowl; set aside.
- Mix sugar and butter with an electric mixer until light and fluffy, about 3 minutes; add eggs, one at a time, beating after each addition, about 5 minutes total.
- Beat in cardamom and cinnamon; add flour mixture; beat until just combined; add sour cream, beat until smooth, about 1 minute.
- Pour batter into pan.
- Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
- Let stand 5 minutes; turn out on a wire rack; cool completely.
- Dust with confectioners' sugar.
SWEDISH PUFF COFFEE CAKE
Some of my most treasured childhood memories involve waking to the heavenly scent of this almond-glazed coffee cake baking in the oven. - Mary Shenk, DeKalb, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Place flour in a small bowl; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. On an ungreased baking sheet, press dough into a 10-in. circle. , For topping, in a large saucepan, bring water and butter to a rolling boil. Remove from heat; stir in extract. Add flour all at once and beat until blended. Cook over medium heat until mixture pulls away from sides of pan and forms a ball, stirring vigorously. Remove from heat; let stand 5 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny; spread over pastry., Bake 30-35 minutes or until lightly browned. Cover loosely with foil during the last 5 minutes if needed to prevent overbrowning. Remove from pan to a wire rack to cool completely., For glaze, in a small bowl, beat confectioners' sugar, butter, milk and extract until smooth. Spread over top; sprinkle with coconut.
Nutrition Facts : Calories 326 calories, Fat 21g fat (14g saturated fat), Cholesterol 98mg cholesterol, Sodium 160mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
SWEDISH COFFEE BREAD
One day, I discovered a recipe for these tasty loaves. My wife, Sharon, challenged me to make them. It took a bit of time, but she said they were delicious.-Wade Harmon, Orange, Massachusetts
Provided by Taste of Home
Time 1h
Yield 3 loaves.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in milk, butter, sugar, eggs, cardamom and salt; beat until smooth. Gradually add 8 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into nine equal portions. Shape each portion into a 14-in. rope. For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal. Cover and let rise for 30 minutes. , In a small bowl, combine flour and sugar; cut in butter until mixture is crumbly. Sprinkle over braids. Bake at 325° for 25 minutes or until golden brown. Combine glaze ingredients until smooth; brush some over loaves. Bake for 5 minutes. Brush with remaining glaze; bake 5-10 minutes more. Remove from pans to cool on wire racks.
Nutrition Facts :
DANISH COFFEE CAKE
My mother gave me this recipe when I was a teenager - it's something I treasure as a childhood memory. She made this tender, flaky pastry as part of a special breakfast on Sundays or holidays. I often bring these easy-to-fix pastries to ladies' meetings. They can't believe how good they taste with relatively few ingredients. -Lee Deneau, Lansing, Michigan
Provided by Taste of Home
Time 1h
Yield 3 coffee cakes (6 servings each).
Number Of Ingredients 11
Steps:
- Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside. , In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks., For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator.
Nutrition Facts : Calories 224 calories, Fat 14g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 159mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
SWEDISH COFFEE CAKE
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.
Provided by Engrossed
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Preheat oven to 350 degrees Fahrenheit.
- Cream together butter and sugar, add egg yolks gradually.
- Sift the flour, baking powder and salt into the batter. Stir.
- Add milk, vanilla, lemon juice and lemon rind. Stir.
- Beat egg whites until stiff. Fold into batter.
- Pour into 13x9 baking pan.
- Top with crumb topping and bake for 40 minutes or until tester comes out clean.
- Crumb topping:.
- Mix dry ingredients together.
- Cut in the butter with a pastry blender or the back of a fork until it resembles crumbs.
- Scatter crumbs over unbaked cake.
Nutrition Facts : Calories 444.3, Fat 17.1, SaturatedFat 10.5, Cholesterol 75, Sodium 239.2, Carbohydrate 68.1, Fiber 1.1, Sugar 38.5, Protein 5.6
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