Light & Airy Swedish Coffee Cake
A cloud-like Swedish Coffee Cake with a subtle whisper of lemon and a sweet, spiced crackly crumb topping. The secret to its lightness is folding in stiffly beaten egg whites.
Ingredients
Cake Batter
- 1/4 lb Butter 1 stick, softened to room temperature
- 1 1/2 cups Granulated white sugar
- 2 large Egg Yolks Separate carefully
- 2 1/2 cups All-purpose flour
- 3 teaspoons Baking Powder
- 1 dash Salt
- 1 cup Whole milk
- 1 teaspoon Vanilla Alcohol-free flavoring preferred
- 1/2 lemon Lemon Juice Freshly squeezed
- a few pinches Lemon Zest
- 2 large Egg Whites Stiffly beaten
Crumb Topping
- 1 cup Flour
- 3/4 cup Light Brown Sugar Packed slightly
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
Instructions
- Preheat oven to 350°F. Lightly grease a 13x9 inch baking pan.
- Cream the softened butter and sugar in a large bowl for 3-4 minutes until pale and fluffy.
- Add egg yolks one at a time, beating well after each addition until smooth.
- Sift the flour, baking powder, and salt into the butter mixture. Stir gently.
- Add milk, vanilla, lemon juice, and lemon zest. Stir until just combined.
- In a clean bowl, beat egg whites until stiff peaks form. Gently fold them into the batter using a rubber spatula.
- Pour batter into the prepared pan and spread evenly.
- Mix crumb topping ingredients in a small bowl and scatter evenly over the raw batter.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Notes
Ensure your egg white bowl is completely grease-free for proper volume. For measuring flour, fluff it first then spoon into the cup to avoid a dense cake.