Swedish Coffee Cake is a classic sweet treat known for its tender, buttery crumb and rich topping. Popular in Scandinavian-American homes, this cake is often served at coffee gatherings, a tradition known as fika in Sweden, where friends and family gather for coffee and pastries. The topping of brown sugar, coconut, and butter gives the cake a caramelized crunch that contrasts beautifully with the soft cake beneath. This recipe is baked in large pans, making it a perfect choice for gatherings, potlucks, or holiday brunches. Its balance of sweetness and texture makes it a comforting and nostalgic dessert enjoyed year-round.
Ingredients
Cake:
- ½ lb butter (softened)
- 2 cups sugar
- 3 eggs (large )
- 3 tsp baking powder
- 3 cups sifted flour
- 12 oz evaporated milk
Topping:
- ¾ cup brown sugar
- ¾ cup shredded coconut
- 4 tbsp flour
- 4 tbsp butter (melted )
Instructions
Step 1: Prepare Pans
- Grease two baking pans: one 9×13-inch and one 9×9-inch. Preheat oven to 350°F (175°C).
Step 2: Cream Butter & Sugar
- In a large bowl, cream together butter and sugar until light and fluffy.
Step 3: Add Eggs
- Beat in the eggs, one at a time, mixing well after each addition.
Step 4: Sift & Combine Dry Ingredients
- In a separate bowl, sift together flour and baking powder.
Step 5: Alternate Mixing
- Add the sifted flour mixture alternately with the evaporated milk to the creamed mixture, beginning and ending with flour. Mix until smooth.
Step 6: Prepare Topping
- In a medium bowl, combine brown sugar, coconut, flour, and melted butter. Stir until crumbly.
Step 7: Assemble Cake
- Pour batter evenly into prepared pans. Sprinkle topping mixture generously over the batter.
Step 8: Bake
- Bake in preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool & Serve
- Allow cakes to cool slightly before cutting into squares. Serve warm or at room temperature with coffee or tea.
Tips
- Substitute walnuts or pecans for coconut in the topping for a nutty crunch.
- Add 1 tsp vanilla extract to the batter for enhanced flavor.
- Use half-and-half in place of evaporated milk for a richer cake.
- Bake in one large 9×13 pan if smaller pan is not available.
- Serve with whipped cream or vanilla ice cream for a dessert version.
Nutrition
Calories: 345kcalCarbohydrates: 48gProtein: 5gFat: 16gSaturated Fat: 10gCholesterol: 65mgSodium: 160mgPotassium: 185mgFiber: 1gSugar: 30gVitamin A: 450IUCalcium: 60mgIron: 1.8mg
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