Swedish Coffee Cake Recipes

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.

Steps:

• Melt butter in saucepan. Add milk and remove from heat. Crumble yeast into a large mixing bowl. In a small bowl, mix together sugar and cardamom. Add sugar cardamom mixture to the yeast and add milk mixture. Stir in the flour a little at a time and work dough until smooth and shiny. Cover and let rise for 10 minutes.
• To make the filling, combine butter, sugar, cinnamon and nuts.
• Preheat the oven to 400 degrees F.
• Turn dough out onto a board and knead well. Divide into 4 parts. Roll each piece into a 14 by 8-inch rectangle. Spread with filling. Roll up from the long side and place on a baking sheet. Clip each at 1-inch intervals with a scissors held perpendicular to the top. Pull each cut out to the sides, alternately, to make a pattern exposing the filling. Brush with beaten egg and sprinkle with pearl sugar and chopped almonds.
• Bake for 15 to 20 minutes. Do not overbrown

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.

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.

Steps:

• In the bowl of a stand mixer, combine yeast and milk; let stand 5 minutes. Whisk in butter, sugar, eggs, zest and vanilla. With the paddle attachment, beat in flour and salt until shiny, 3-4 minutes (batter will be very loose and sticky). Place in a greased bowl; lightly sprinkle surface with additional flour. Cover and let rise in a warm place until doubled, about 1 hour., Lightly grease a 13x9-in. baking pan; line pan with parchment, letting ends extend up sides. Transfer dough to prepared pan; cover and let rise until doubled, about 45 minutes. , Preheat oven to 350°. Meanwhile, for streusel, in a bowl, combine flour, brown sugar and salt. Add butter and rub together until coarse crumbs form; refrigerate while dough rises. , Sprinkle streusel evenly over dough. Bake on the center rack until edges start to brown, about 30 minutes. Cool in pan on a wire rack. , For frosting, whisk flour, milk, sugar, and salt in a large saucepan. Cook, whisking constantly, over medium heat until mixture thickens, about 1 minute. Remove and let cool completely. Whisk butter and extracts on high speed until fluffy, about 2 minutes. Add cooled flour mixture; beat until fluffy and mousselike, about 5 minutes. , Remove cake from pan. Using a serrated knife, cut 1/4 in. off outside edges; slice cake horizontally into 2 layers. Spread frosting evenly over bottom layer; top with jam. Replace top of cake; dust with confectioners' sugar.

Steps:

• Preheat oven to 375.
• Place flour in 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 inch circle.
• TOPPING:.
• In 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, stirring vigorously until mixture pulls away from sides of pan and forms a ball.
• 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 wire rack to cool completely.
• GLAZE:.
• In small bowl beat confectioners sugar, butter, milk and extract until smooth.
• Spread over top, sprinkle with coconut.

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.

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.

Steps:

• Preheat oven to 350°F.
• Beat eggs until very light and fluffy. Add sugar gradually while beating.
• Sift together flour, spices and baking powder. Fold this into the egg mixture gently, so as not to deflate eggs.
• In a small saucepan, heat butter and water over low heat until butter has melted. Once butter melts, bring to a boil and add while still boiling hot to the batter (first mixture). Combine thoroughly.
• Butter a 7 3/4 inch tube pan and sprinkle evenly with the bread crumbs. Pour cake batter into pan.
• Bake in preheated 350°F oven 45-50 minutes or until cake tests done.
• Serve unfrosted or dusted with icing sugar.