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.
HEAVENLY SWEDISH CHRISTMAS ALMOND COFFEECAKE
A festive almond coffeecake for the holidays, that can be made ahead of time!
Provided by King Arthur Flour
Categories Breakfast/Brunch
Time 1h15m
Yield 12
Number Of Ingredients 25
Steps:
- For the dough: Place the butter, sugar, and salt in a large mixing bowl. Bring the milk to a simmer on the stove or in the microwave and pour over the ingredients in the bowl. Stir briefly and allow to cool to lukewarm.
- When the mixture has cooled, stir in the yeast, egg, and vanilla. Add the flour and mix until a soft dough forms. Knead the dough for 6 minutes in a mixer or 8 minutes by hand. Cover and let rise until doubled, about 45 minutes to 1 hour.
- For the filling: In a medium bowl, whisk together the egg white, sugar, and salt. Stir in the toasted almond flour and all-purpose flour.
- Add the melted butter, almond extract, and 2 teaspoons of milk. The filling should be quite thick but spreadable, about the consistency of peanut butter. Add a little more milk if needed to achieve the desired consistency.
- To assemble: Roll out the dough on a greased surface to a rectangle 24"wide and 10" tall. Spread the filling over the dough in a thin layer, leaving 1" of both long edges uncovered. Roll up the dough from one long edge to the other, pinching it together to seal it.
- Transfer the dough to a piece of parchment, seam side down, and form into a circle, tucking one end inside the other. Pinch this seam together also. You should have a circle in the center roughly 4" in diameter.
- Slice the dough from the outside edge three-quarters of the way through, leaving the center intact. Repeat in 1½" increments all the way around the dough (spin the piece of parchment with the dough on it to make this easier).
- Turn the slices on their sides, pulling every other one to the inside of the circle. Cover with greased plastic and let rise once more until puffy, about 45 minutes.
- Preheat the oven to 350°F.
- When the dough has risen, brush it all over with the egg wash and bake for 24 to 26 minutes, until golden brown and the center reads 190°F when measured with a digital thermometer. Do not over bake the cake or it will dry out. Remove from the oven and let cool on a rack.
- For the glaze: Combine all the ingredients except for the almond slices. Drizzle over the slightly warm coffeecake. Sprinkle with toasted almonds, if desired.
SWEDISH COFFEE CAKE RING
This recipe originally came from a bakery I worked in over 30 years ago. I did change the recipe to my liking. I Know the bakery doesn't exist any longer. The owners were Swedish. This is definitely a European coffee cake. Almond paste is used in it. Almond paste is used a lot in European baking. This is delicious. I also...
Provided by Nor Mac
Categories Other Breakfast
Time 55m
Number Of Ingredients 28
Steps:
- 1. Dissolve yeast in warm water in a large bowl. Stir in milk,sugar,butter,egg,nutmeg,cinnamon,salt,and 2 cups of flour. Beat until smooth.Stir in more remaining flour until dough is easy to handle.
- 2. NOTE; This recipe in designed to go with the almond paste recipe I have here. Do not use Solo Almond pastry filling. This Almond paste is not very sweet. If you are using a pastry filling with this recipe. rather than using my almond paste recipe.You have to adjust the butter and sugar in my recipe. Canned Almond filling is very sweet and syrupy. My recipe for almond paste is not.
- 3. Put dough on lightly floured surface.Knead dough until smooth and elastic.Put dough in a greased bowl. Cover and let rise until dough is doubled in size.about 1-2 hours.
- 4. Mean while make the almond filling.Just combine all ingredients for filling. stir really well.
- 5. punch down dough. Roll dough on floured surface in to a rectangle about 15 x 9 inches.Spread the filling over the dough.
- 6. Roll up tight rolling the 15 inch side.When you get to the end after rolling. Pinch the edge to seal it.With sealed edge down.Take the dough and stretch to make a circle on greased cookie sheet.
- 7. With scissors make cuts 2/3 of the way in to the ring about one inch apart.All the way around the ring.Take each section and turn it on it's side.It should look overlapped.
- 8. leave it to rise for about an hour. Heat oven to 350 degree's. Cover loosely with foil if it browns to fast. Bake for about 25-30 minutes until golden brown.
- 9. Make icing by mixing all ingredients together for icing. Drizzle icing on ring. Sprinkle with chopped walnuts, or sliced almonds, chopped Maraschino cherries, or pecans if desired.Not necessary, but yummy this way.
- 10. HOME MADE ALMOND PASTE: Blanche 1 1/2 cups of unsalted almonds. Boil some water in the microwave. Add almonds. wait about 5-10 minutes. Remove with slotted spoon. The skin should peel right off.Take the blanched almonds and put in a food processor with a 1/2 cup of the powdered sugar. Pulse until it is well mixed stopping the process now and then to incorporate.When the Almonds are nicely ground.Add the rest of the powdered sugar. Pulse until completely mixed. Add the beaten egg white,2 tbs butter,and almond extract. Pulse again until you have paste.If it is to sticky add more sugar a tablespoon at a time.Blend until smooth. Put in an air tight container and store in fridge up to 3 months.
SWEDISH ALMOND CAKE
Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I'd serve at my own first fika. This cake, so much easier to make than you'd guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden's famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It's a perfect cake for fika, and great for brunch.
Provided by Dorie Greenspan
Categories breakfast, brunch, snack, cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
- Slide the cake into the oven, and set your timer for 30 minutes.
- As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
- Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
- Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it's a delicate job because the sticky topping isn't yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you're ready to serve, lift the cake off the springform base and onto a platter.
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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- In a medium bowl add the almond paste, softened cream cheese, and sugar. Beat with a handheld mixer on medium speed until smooth. Cover the bowl with plastic wrap and refrigerate until ready to use.
- In a large measuring cup whisk together the milk, melted butter, honey, egg yolks, and vanilla, and set aside.
- Line 2 baking sheets with parchment paper, and set aside. On a large lightly floured piece of parchment paper, divide the dough into 2 equal pieces. Working with one piece of dough at a time, roll it out into an 18 x 9-inch rectangle. Spread half of the filling in a 1-inch wide strip just above the bottom edge of the dough.
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375ºF.
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