Danish Brovst Dream Coffee Cake
Indulge in the luxurious decadence of Danish Brovst Dream Coffee Cake—a classic Scandinavian treat that strikes the perfect balance between simplicity and indulgence. This delightful cake features a tender, buttery crumb enriched with vanilla and a luscious brown sugar-coconut topping that caramelizes beautifully in the oven. In just under an hour, including prep and baking time, you can create a dessert that's both rustic and elegant, ideal for coffee breaks, brunches, or special gatherings. Its golden, bubbling topping provides a sweet, nutty crunch that pairs wonderfully with a hot cup of coffee or tea. With minimal ingredients and straightforward steps, this moist and flavorful cake brings a taste of Denmark to your kitchen, making it a dream to bake and savor! Perfect for those seeking authentic Scandinavian recipes or coconut-based desserts, this cake's nostalgic flavors will quickly become a household favorite.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Granulated sugar
- 100 grams Unsalted butter
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 teaspoons Baking powder
- 100 milliliters Whole milk
- 150 grams Brown sugar
- 100 milliliters Heavy cream
- 75 grams Shredded coconut
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch (23 cm) square baking dish or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredient mixture to the butter mixture, alternating with the whole milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared baking dish and smooth out the surface with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the topping: In a small saucepan over medium heat, combine the brown sugar, heavy cream, and shredded coconut. Stir until the brown sugar dissolves and the mixture thickens slightly, about 3-5 minutes.
Once the cake is done baking, remove it from the oven and carefully spread the warm coconut-brown sugar mixture evenly over the top of the cake.
Return the cake to the oven and bake for an additional 8-10 minutes, or until the topping is bubbling and golden brown.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before slicing and serving. Enjoy your Danish Brovst Dream Coffee Cake with a fresh cup of coffee!
Nutrition Facts
Calories |
3719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.3 g | 240% | |
| Saturated Fat | 119.8 g | 599% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 1861 mg | 81% | |
| Total Carbohydrate | 478.2 g | 174% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 307.5 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 404 mg | 31% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1213 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
