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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.


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  • Carbohydrates: 444.3
  • Fats: 26.0
  • Dietary Fiber: 154.0
  • Minerals: 9.0
  • Proteins: 11.0
  • Vitamins: 52.0
  • Water: 22.0


  1. Cake:
  2. Preheat oven to 350 degrees fahrenheit
  3. Cream together butter and sugar
  4. Add egg yolks gradually
  5. Sift the flour
  6. Baking powder and salt into the batter
  7. Stir
  8. Add milk
  9. Vanilla
  10. Lemon juice and lemon rind
  11. Stir
  12. Beat egg whites until stiff
  13. Fold into batter
  14. Pour into 13x9 baking pan
  15. Top with crumb topping and bake for 40 minutes or until tester comes out clean
  16. Crumb topping:
  17. Mix dry ingredients together
  18. Cut in the butter with a pastry blender or the back of a fork until it resembles crumbs
  19. Scatter crumbs over unbaked cake

Step 15

Total Time in Minute 55

Ingredients Count 13

cooking swedish coffee cake

See More Relate Photo




Egg yolks


Baking powder





Juice and zest of

Egg whites

Light brown sugar

Ground cinnamon

Ground nutmeg

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