Scandinaviancoffeecake Recipes
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 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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