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Loading...| 1/4 lb butter , softened | |
| 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 | |
| 1 cup flour | |
| 3/4 cup light brown sugar | |
| 1 teaspoon ground cinnamon | |
| 1/4 teaspoon ground nutmeg | |
| 1/4 lb butter , softened |
| 1. | Preheat the oven to 350°F. Grease and flour a 9x13 inch baking dish. |
| 2. | In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks. |
| 3. | In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture. |
| 4. | Stir in the milk, vanilla, lemon juice, and lemon zest. |
| 5. | Gently fold in the stiffly beaten egg whites. |
| 6. | In a small bowl, combine the remaining 1 cup flour, light brown sugar, cinnamon, nutmeg, and softened butter. Mix together until the mixture resembles coarse crumbs. |
| 7. | Pour half of the cake batter into the prepared pan. Sprinkle half of the crumb mixture over the top. Spoon the remaining cake batter over the crumb layer, then sprinkle the remaining crumb mixture over the top. |
| 8. | Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan before serving. |
This Swedish Coffee Cake is tender, moist, and buttery with a deliciously spiced crumb topping.
It’s great served warm with a cup of coffee or tea.
This cake is moderately high in sugar and fat, so it should be enjoyed in moderation as part of a balanced diet.
While this cake is not particularly healthy, it can be enjoyed as an occasional treat in moderation.
The cinnamon in the crumb mixture has been linked to helping regulate blood sugar and reducing inflammation.
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