Swedish Coffee Cake (Family Recipe)
Recipe: #2398
November 12, 2011
Categories: Breakfast, Lemon, Authentic, Scandinavian, Brunch Mothers Day, Oven Bake, more
"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 Svenhard's Bakery in Oakland, California. Their original packages have my great great Aunt Tilda's (Maria's sister) photo on them! *My Grandmother says to please beat the egg whites...they make the cake lighter and fluffier."
Ingredients
Nutritional
- Serving Size: 1 (141.1 g)
- Calories 413
- Total Fat - 18 g
- Saturated Fat - 3.5 g
- Cholesterol - 4.7 mg
- Sodium - 184.2 mg
- Total Carbohydrate - 53.2 g
- Dietary Fiber - 4.6 g
- Sugars - 36.8 g
- Protein - 12.1 g
- Calcium - 148.9 mg
- Iron - 2.6 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees Fahrenheit. Grease a 13x9 baking pan.
Step 2
Cream together butter and sugar, add egg yolks gradually.
Step 3
Sift the flour, baking powder and salt into the batter. Stir.
Step 4
Add milk, vanilla, lemon juice and lemon rind. Stir.
Step 5
Beat egg whites until stiff. Fold into batter.
Step 6
Pour into 13x9 baking pan. Top with crumb topping and bake for 30-40 minutes or until tester comes out clean.
Step 7
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.
Tips
No special items needed.