Swedish Coffee Cake
Ready In: 55 mins
Serves: 12
Ingredients
Cake
- 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
Crumb topping
- 1 cup flour
- 3⁄4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 lb butter, softened (1 stick)
Directions
- 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.
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