Swedish Almond Coffee Cake

Posted on by llbalanced
Swedish Almond Coffee Cake
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    [ID] => 14549
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    [post_date] => 2019-08-24 11:34:07
    [post_date_gmt] => 2019-08-24 17:34:07
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    [post_title] => Swedish Almond Coffee Cake
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    [post_modified] => 2020-11-22 21:45:59
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08.24

I've been obsessed with true, strong almond flavoring as long as I can remember. My mom loves it too, so I watched her stirring it into oatmeal or yogurt or baked goods as a kiddo, instead of vanilla extract.

I love vanilla too, but there's something so incredibly delectable and addicting about the concentrated ESSENCE of almond. I'll take an almond croissant over chocolate any day, and the Ritter Sport Marzipan is one of my all-time favorite treat (marzipan is almond paste).

I think I took quite a bit of creative license in my version. But while mine might be a departure from the classic recipe, it's still really dang delicious and I'm so excited to share!

Thus, I really don't know if mine falls remotely in a "Swedish Coffee Cake" category, but we're just to appropriate it with a respectful nod to the true definition, whatever that may be (I did some research but there was quite a wide array claiming to be "SCC").

Here we have a dense, M-O-I-S-T almost pound-cake-like texture, that is indulgent and rich, but sits lightly on your stomach (thanks to half-applesauce, half-butter). I almost prefer this cake after it has sat around for a full day, but of course, I don't hate it warm from the oven with an extra smear of butter and a drizzle of honey!

If you don't love almond like I do, you could sub vanilla extract (just don't tell me!). This is a forgiving and customizable cake, so you can also add chocolate chips, coconut flakes, dried fruit...you name it! Just stick to about 1 cup fillings per cake. You can also frost it and turn it into a birthday cake. The peach cream cheese frosting described in the instructions above is a really lovely combination with the tender, sweet cake.

I cannot wait to hear from my almond/cake lovers out there! I hope this does justice, even as a distant relative, to tradition Swedish Coffee Cake...whatever that may be!

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TOTAL TIME :37minutes15 minutes40minutes
12servings
INGREDIENTS
  • SWEDISH COFFEE CAKE
  • 1 1/2 cups blanched & fine ground almond flour (brand linked below)
  • 1 cup gluten-free all-purpose flour (sub regular AP, WW pastry or AP einkorn; brands linked below)
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt *do NOT use table salt
  • 1 cup heavy cream (sub canned full-fat coconut milk)
  • 1 1/2 teaspoons almond extract (brand linked below)
  • 2 teaspoons fresh lemon juice
  • 1 stick unsalted, softened/room temperature butter (sub 1/2 cup semi-solid coconut oil; brand linked below)
  • 1 cup room-temperature unsweetened applesauce (I use 2 4-ounce single-serving cups)
  • 1 cup ground monkfruit sweetener (brand linked below; can sub coconut sugar but the cake will be darker in color))
  • 1/4 cup coconut sugar
  • 2 large room temperature eggs
  • 2 large room temperature egg yolks (TIP: compost leftover whites or save to cook with!)
  • 2/3 cup toasted slivered almonds for garnish (optional)
  • PEACH CREAM CHEESE FROSTING
  • 4 ounces plain full-fat cream cheese, room temperature
  • 1/2 cup peach jam of choice (brand linked below; can sub another jam you prefer!)
  • 2 tablespoons monkfruit sweetener
DIRECTIONS
  1. Preheat oven to 350 degrees and line a 13x9 baking dish with nonstick parchment paper, leaving an inch or so overhanging the sides. TIP: use binder clips to hold parchment to the sides; you can bake with them on.
  2. In a large mixing bowl, whisk together almond flour, GF AP flour, baking powder and salt. In a medium-sized mixing bowl, whisk together cream, extract and lemon juice.
  3. Add butter, applesauce, monkfruit and coconut sugar to a standing mixer or a medium-sized mixing bowl, if using a hand mixer. Turn to low speed and begin mixing, then increase to medium speed after monkfruit is mostly incorporated. Mix for another 1530 seconds, until butter is broken down into small pieces. It will look weird and chunky--don’t worry! Turn speed down to lowest setting and add eggs & egg yolks, then turn to medium-low speed and mix just until egg yolks are incorporated, another 10-15 seconds.
  4. Carefully add half of your flour mixture and mix on medium-low until almost completely incorporated, then add half of your liquid mixture and mix again until incorporated. Repeat with remaining flour and liquid mixtures, scraping down the sides as necessary. It’s STILL ok if the batter looks like it has some little butter “chunks” in it. *TIP: coconut milk is thick and will stick to the bowl; make sure to scrape it all out! Pour batter into baking dish and spread in an even layer. Sprinkle cake evenly with almonds, if using.
  5. Add cake to the oven, and bake 37 minutes, until puffy and golden brown around the edges. Allow cake to cool 20 minutes in the baking dish, then remove using overhanging parchment and allow to rest for another 20 minutes on a cooling rack before slicing with a very sharp knife.
  6. WHILE CAKE IS COOLING, MAKE FROSTING: Add all ingredients to a stand mixer or a medium-sized mixing bowl, if using a hand mixer. Mix on medium-high speed until combined into a creamy "whipped" consistency; this can take a few minutes. Refrigerate frosting for 30 minutes before spreading on your COOLED cake.
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