Swedish Crumb Cake
A buttery Swedish crumb cake featuring a sweet crumb topping and moist cake base, perfect for dessert or coffee gatherings, combining classic flavors with a delightful texture.
Ingredients
Instructions
- Mix flour, sugar, and salt in a bowl.
- Add butter and crumble with your fingers until the mixture resembles fine crumbs.
- Set aside 1/2 cup of the crumbs for the topping.
- In the remaining crumbs, add baking powder, eggs, milk, vanilla, and lemon extract; mix well.
- Pour the batter into an 8-inch square pan.
- Sprinkle the reserved 1/2 cup of crumbs on top of the batter.
- Bake at 350°F (175°C) for 35 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider using salted butter instead of unsalted. If you need a dairy-free option, substitute the milk with almond milk or oat milk. You can also replace the lemon extract with orange extract for a different citrus note. Ensure the butter is at room temperature for easy crumbling. Remember, the texture of the crumbs is key to achieving that perfect crumb cake.
Serving Suggestions
This Swedish Crumb Cake is delightful on its own, but it pairs beautifully with a dollop of *Yogurt Chevre for a creamy contrast. Serve it alongside a cup of coffee or tea for a perfect afternoon treat. You could also add fresh berries or a dusting of powdered sugar for an elegant presentation.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, it can be refrigerated for up to a week or frozen for up to 3 months. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Crumb Cake contains roughly 214 calories, with 4g protein, 39g carbohydrates, and 3g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 561mg per serving (24% 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 all-purpose flour. However, the texture may be denser. To maintain a lighter crumb, you might want to use half whole wheat and half all-purpose flour. This will still provide a nice flavor while enhancing the nutritional value.
How do I know when the cake is done baking?
The cake is done when it turns golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking, as this can dry out the cake. Keep an eye on it during the last few minutes of baking to ensure perfect results.
Can I add fruits or nuts to the batter?
Absolutely! Chopped nuts, such as walnuts or pecans, can add a delightful crunch. You can also fold in fresh fruits like blueberries or raspberries for added flavor. Just be cautious not to add too much moisture, which could affect the texture of the cake.
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).