| Jayne's Swedish Coffee Cake |
Author: Nicole
Ingredients
- 1-1/2 cups whole wheat flour (see Notes)
- 1 cup granulated or cane sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 8 tablespoons (1 stick) unsalted butter, cut into small cubes
- ½ cup chopped walnuts (see Notes)
- 1 cup buttermilk (see Notes)
- 1 teaspoon baking soda
- ¼ teaspoon Kosher salt
- 1 egg, beaten
Instructions
- Preheat the oven to 350°F. Spray an 8-inch square pan with canola oil.
- In a large bowl, stir flour, sugar, cinnamon and nutmeg.
- Using a pastry cutter or two forks, cut butter into the flour mixture until the mixture is crumbly and butter pieces are quite small (between the size of a pea and a grain of rice).
- In a small bowl, set aside ¼ cup of the butter mixture. Stir in the chopped walnuts.
- Add buttermilk, baking soda, and salt to the remaining butter mixture in the large bowl and stir to incorporate. Don’t worry if your mixture is lumpy – that’s the butter.
- Stir in beaten egg.
- Pour the batter into the prepared pan.
- Sprinkle topping all over.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the pan on a rack.
- Once cooled, cut into 16 pieces.
- Store in an airtight container at room temperature for up to two days. Coffee Cake can be frozen for 3 months.
Notes
* I recommend King Arthur 100% Whole Wheat Flour which is non-GMO.
* I purchased chopped walnuts (rather than whole). I measure out ½ cup of walnuts and if they’re not chopped finely enough, then I chop them. Since the walnuts are in the topping, I prefer them to be smaller.
* I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* Recipe can be doubled and baked in a 9” x 13” pan for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
* I purchased chopped walnuts (rather than whole). I measure out ½ cup of walnuts and if they’re not chopped finely enough, then I chop them. Since the walnuts are in the topping, I prefer them to be smaller.
* I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* Recipe can be doubled and baked in a 9” x 13” pan for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Recipe by Riegl Palate at https://www.rieglpalate.com/jaynes-swedish-coffee-cake/