1/1 Photo of 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.
My Private Note
Units: US | Metric
- 1/4 lb butter, softened (1 stick)
- 1 1/2 cups sugar
- 2 egg yolks
- 2 1/2 cups flour
- 3 teaspoons baking powder
- 1 dash salt
- 1 cup milk
- 1 teaspoon vanilla
- 1 lemon, juice and zest of (My Grandmother says to only squeeze the juice out of half a lemon and only use a few pinches of zest)
- 2 egg whites, stiffly beaten
- 2Preheat oven to 350 degrees Fahrenheit.
- 3Cream together butter and sugar, add egg yolks gradually.
- 4Sift the flour, baking powder and salt into the batter. Stir.
- 5Add milk, vanilla, lemon juice and lemon rind. Stir.
- 6Beat egg whites until stiff. Fold into batter.
- 7Pour into 13x9 baking pan.
- 8Top with crumb topping and bake for 40 minutes or until tester comes out clean.
- 9Crumb topping:.
- 10Mix dry ingredients together.
- 11Cut in the butter with a pastry blender or the back of a fork until it resembles crumbs.
- 12Scatter crumbs over unbaked cake.
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Nutritional Facts for Swedish Coffee Cake
Serving Size: 1 (128 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 444.3
- Calories from Fat 154
- Total Fat 17.1 g
- Saturated Fat 10.4 g
- Cholesterol 74.9 mg
- Sodium 239.1 mg
- Total Carbohydrate 68.1 g
- Dietary Fiber 1.1 g
- Sugars 38.5 g
- Protein 5.6 g