|Swedish Almond Coffee Cake|
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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