Scandinavian Coffee Cake
Indulge in the warm, aromatic embrace of Scandinavian Coffee Cake, a delightful Nordic-inspired treat perfect for breakfast, brunch, or a cozy coffee break. This yeast-based coffee cake features a tender, lightly spiced dough infused with the enchanting flavor of ground cardamom, a hallmark of Scandinavian baking. Its irresistible filling of cinnamon, brown sugar, and optional chopped nuts adds a sweet, nutty crunch to every bite. Shaped into a stunning ring and delicately twisted to reveal the rich filling, this coffee cake comes to life with a golden-brown crust and a luscious drizzle of cardamom-vanilla glaze. Whether you're hosting guests or treating yourself, this baked masterpiece offers a show-stopping yet comforting addition to any table, highlighting the best of traditional European pastries.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 teaspoons Salt
- 2 teaspoons Ground cardamom
- 2.25 teaspoons Active dry yeast
- 1 cups Warm milk (110°F/43°C)
- 0.5 cups Unsalted butter, melted
- 2 Large eggs
- 0.75 cups Brown sugar, packed
- 2 teaspoons Ground cinnamon
- 0.5 cups Chopped pecans or almonds (optional)
- 1 cups Powdered sugar
- 2 tablespoons Milk (for glaze)
- 0.5 teaspoons Vanilla extract
Instructions
In a large mixing bowl, combine 2 cups of all-purpose flour, sugar, salt, cardamom, and yeast.
Heat the milk until warm (110°F/43°C), then add it to the dry ingredients along with the melted butter and eggs. Mix until smooth.
Gradually add the remaining 2 cups of flour to form a soft dough. Turn the dough out onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
In a small bowl, mix the brown sugar, cinnamon, and chopped nuts (if using) for the filling.
Once the dough has risen, punch it down and roll it out into a large rectangle (about 12x18 inches). Spread the filling mixture evenly over the dough, leaving a 1-inch border around the edges.
Roll the dough tightly into a log starting from the longer side. Pinch the seam to seal, then form the log into a circle and pinch the ends together.
Transfer the shaped dough to a parchment-lined baking sheet. Using a sharp knife or kitchen scissors, make cuts about 1 inch apart around the ring, cutting nearly all the way through the dough. Gently twist each section slightly outward to expose the filling.
Cover the coffee cake with a kitchen towel and let it rise for another 30 minutes while preheating the oven to 375°F (190°C).
Bake the coffee cake for 25-30 minutes, or until golden brown and cooked through. If the top browns too quickly, tent it with aluminum foil during the last 10 minutes of baking.
Let the coffee cake cool slightly on a wire rack.
To make the glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl. Drizzle the glaze over the cooled coffee cake before serving.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 36.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 131 mg | 3% | |
*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.
