This is a recipe I had in my file for years. I can’t remember where I got it but it is yummy I will say that. Okay, first let me explain about recipes and me. I don’t normally cook in my house because everyone else loves to cook whereas I love to craft and do art but sometimes I will try my hand at something edible. I was always in charge of the sweet treats growing up so I know how to make a handful of cookies which I always recreated or repurpose into the way I wanted. Maybe that’s the artist in me. I can’t just leave things be I suppose.
There have been many times I have not had an ingredient in our home and threw in another ingredient that I thought was similar to that ingredient. Don’t ask where I get my logic. When I was short a wet ingredient (an egg for some fruit bread) I just substituted it with a can of pie filling. I had no idea what would happen but it actually came out really good, like a giant donut but a little too sweet. Should have cut back a little on the sugar with that one.
When I am cooking in the kitchen it looks like a bomb went off. Everyone thinks this is always so funny. Then right in the middle of all this mess is my creation. I can’t just cook something, I have to make it look pretty. In fact, the presentation of my baked creation is always the star on the top. Plating as my husband calls it, being that cooking is his thing, has always been where I have the most fun in feeding anyone. I love decorating food to look pretty.
When ever I cook it seems I always substitute one thing for another and the creation that comes out is so delicious (happy mistakes are the best) my family wants me to make it again, or being that they are the true cooks in our home, will ask me for the ingredients and I will look at them surprised and say…
“Who knows, I didn’t have one ingredient so I tried another, it’s a mixture of sweetness.”
I also am a firm believer in a dash of this and a pinch of that. This is probably why the kitchen looks like a bomb went off after I am finished cooking. What fun is cooking without clouds of flour everywhere. Now when ever my family sees me cooking something they remind me to write it all down.
So here it is, a Swedish coffee cake recipe I have had stored away for years in a butter and sugar stained cookbook overstuffed with scraps of handwritten food treasures. And being that I am American after all, I had to add a tad more sugar to this recipe. This time I am including all those extra touches that were not in the original recipe when I got it. This reminds me a little of the Swedish omelet my family taught all us kids growing up. When we left home we all knew how to make a mean Swedish omelet. Which is all the left overs thrown in a pot with a bunch of meat, several eggs and topped with cheddar cheese…makes for an interesting Christmas breakfast.
Swedish coffee cake…the American version.
1/4 lb of butter (1 stick)
11/2 cups of sugar
21/2 cups of flour
3 teaspoons baking powder
1 dash of salt
1 cup of milk
1 teaspoon vanilla
1 lemon juice and zest (squeeze juice out of half a lemon and a few pinches of zest)
2 egg whites-stiffly beaten
Crumb topping- 1 cup flour, 3/4 cup Lt. Brown sugar, 1/4 lb. Butter (1 stick)
Crumb topping- mix dry ingredients together/ cut in the butter with the back of a fork until it resembles crumbs.
Preheat oven to 350F degrees
Cream together butter and sugar, egg yolks. Sift flour, baking powder( aluminium free baking powder) and salt into batter and stir. Add milk, vanilla, lemon, and stir all together. Beat egg whites until stiff. Fold into batter. Pour into 13×9 baking pan. Top with crumb topping and bake for 40 minutes or until skewer comes out clean. I added some icing to mine which wasn’t in the original recipe.
Icing- 1/2 cup powdered sugar, tablespoon of milk, few drops of vanilla extract.