Danish Quick Coffee Cake with Fresh Fruit Galop Kaffekage
Experience the delight of Scandinavian baking with this Danish Quick Coffee Cake with Fresh Fruit, or Galop Kaffekage. This effortlessly moist and tender coffee cake is infused with warm cinnamon and vanilla, creating a lightly spiced base that perfectly complements the medley of fresh fruit layered on top. The batter, made with sour cream for added richness, comes together quickly, making it a wonderful treat for busy mornings or last-minute gatherings. With a prep time of just 15 minutes and a stunning presentation of colorful fruit, this cake is both simple and elegant enough to steal the show at any brunch. Serve it dusted with a sprinkling of powdered sugar for a rustic touch that will have everyone reaching for seconds. Perfect for coffee lovers, fruit enthusiasts, or anyone seeking a quick yet impressive baked treat, this Danish recipe is truly a taste of hygge-inspired comfort.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 150 grams granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 115 grams unsalted butter, softened
- 120 milliliters milk
- 120 grams sour cream
- 1 whole large egg
- 1 teaspoon vanilla extract
- 200 grams assorted fresh fruit (e.g., berries, sliced nectarines, or apples)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat the oven to 180°C (350°F) and grease a 9-inch (23 cm) round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder, and cinnamon until evenly combined.
Add the softened butter to the flour mixture, and use a hand mixer or pastry cutter to incorporate it until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, sour cream, egg, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Arrange the fresh fruit on top of the batter in an even layer, slightly pressing them into the surface.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optionally, dust the cooled cake with powdered sugar before serving for a decorative finish.
Nutrition Facts
Calories |
2865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 401.1 g | 146% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 199.3 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 447 mg | 34% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 815 mg | 17% | |
*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.
