0 (0)


Sunday Morning Coffee Cake (Kaffe-Kage)

For me, Easter doesn't bring to mind the sweet richness of chocolate bunnies or the searing burn of vinegar from egg-dyeing. Easter means the haunting scent of cardamom wafting up from my grandmother's freshly baked Swedish buns. My grandparents, Gunda ... Read more

Total time: 1 hour 10 minutes | Serves 12


  • 3/4 cup pecans
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons butter, melted

Step 1Heat the oven to 325 degrees. Spread the pecans on a dry baking sheet and toast them until lightly browned, 5 to 7 minutes. Coarsely chop, then combine them with the sugar, cinnamon and butter in a small bowl. Set aside.


  • 1 cup sugar
  • 1/4 cup (1/2 stick) butter, room temperature
  • 2 eggs, separated
  • 1/2 cup milk
  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon freshly ground cardamom, optional

Step 1Increase the oven temperature to 350 degrees. Grease an 8-inch square baking pan and set aside.

Step 2In the bowl of an electric mixer, cream the sugar and butter until it looks like wet sand.

Step 3In another bowl, stir together the 2 egg yolks and the milk. Set aside.

Step 4Sift the flour with the salt and baking powder and, if using, add the cardamom; set aside.

Step 5On medium speed, alternately add half of the egg mixture and half of the flour to the butter mixture. Scrape down the sides of the bowl and add the rest of the egg mixture and the flour mixture. Beat on medium speed for 2 minutes.

Step 6Whisk the egg whites until they're frothy and form very soft peaks, about 2 minutes. Gently fold them into the batter.

Step 7Pour the batter into the baking pan and smoothe the top. Sprinkle the cake with the topping. Bake until a toothpick inserted in center comes out clean, 30 minutes. Cool in the pan, then cut into pieces and serve.

Note: Covered with plastic, this will keep for 2 days at room temperature. May be wrapped in plastic, placed in resealable plastic bag and frozen. If you use a glass baking dish, bake the cake at 325 degrees.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts

Kismet's kuku
Camp frittata
Cinnamon rolls
High protein muffin