Swedish Cardamon Coffee Cake
Swedish Cardamom Coffee Cake features a tender, slightly sweet dough infused with aromatic cardamom, perfect for breakfast or teatime with a warm cup of coffee.
Ingredients
Instructions
- Scald milk and add sugar, salt, and shortening; stir until dissolved.
- Cool the mixture to lukewarm temperature.
- Add enough flour to make a thick batter and beat until smooth.
- Incorporate the yeast mixture and beaten eggs; mix well.
- Add additional flour gradually until a soft dough forms.
Tips & Substitutions
For an enhanced flavor, consider adding a teaspoon of ground cardamom to the dough. If you don't have cake yeast, you can substitute with active dry yeast; just dissolve it in the warm water with the sugar. Ensure the milk cools sufficiently before adding to avoid killing the yeast. Using a stand mixer can make the mixing process easier.
Serving Suggestions
This Swedish Cardamon Coffee Cake pairs beautifully with a cup of freshly brewed coffee or tea, making it a delightful addition to brunch or a cozy afternoon snack. For an extra touch, serve it with a dollop of whipped cream or a dusting of powdered sugar. It also complements sweet dishes like Bread Pudding - Cuban Style when served at a gathering.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate, where it can last up to a week. To reheat, warm slices in the microwave for 10-15 seconds or in the oven at 350°F for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Cardamon Coffee Cake contains roughly 806 calories, with 5g protein, 54g carbohydrates, and 65g fat. It is a good source of vitamin C (17% of the Daily Value), calcium (15% of the Daily Value), and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 1911mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour for a nuttier flavor and added nutrition. However, keep in mind that this may alter the texture slightly, making it denser.
How can I tell if the yeast is active?
To check if your yeast is active, mix it with warm water (110°F) and a teaspoon of sugar. If it bubbles and froths within 5-10 minutes, it’s alive and ready to use. If there's no reaction, you may need to use new yeast.
Can I freeze the coffee cake?
Absolutely! Wrap the cooled coffee cake tightly in plastic wrap and then in aluminum foil before freezing. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).