Authentic Grandma Betty’s Swedish Coffee Cake

Made with love, Grandma Betty’s Swedish Coffee Cake is a unique and comforting treat. A tender almond-flavored base is topped with a light pâte à choux crust that puffs slightly in the oven, creating a delicate, airy texture. Hints of butter and almond make this cake perfect alongside a hot cup of coffee or tea.

I remember eating this all the time growing up. My grandmother loved to bake and this coffee cake was one of her favorites to serve for family gatherings. She would always say the secret was patience and a lot of love. After she passed away, my cousins and I spent years reconstructing her recipe from a single handwritten note and our memories of the flavors and textures. The result is this version of her Swedish coffee cake — a recipe that honors those family moments while being easy enough to make today.

We hope this recipe becomes a new tradition in your home, whether you serve it at a leisurely weekend brunch or offer it to friends with afternoon coffee.

Top Ingredients You’ll Need

• All-purpose flour: The base of the dough that provides structure.
• Water: Used in both the dough and the pâte à choux topping.
• Salted butter: Softened butter adds richness and flavor. Use room-temperature butter for easy mixing.
• Eggs: Eggs are essential for the pâte à choux, giving the topping its light, airy texture.
• Almond extract: A small amount gives the cake its classic Scandinavian almond aroma.
• Powdered sugar: For the glaze; it creates a smooth, lightly sweet finish.
• Sliced almonds (optional): For a crunchy, decorative topping.
• Electric mixer: Helpful for blending the base dough; a stand mixer or hand mixer works well.

How Is Scandinavian Coffee Cake Different Than Regular?

In the United States a coffee cake often means a sweet cake with a streusel topping. Scandinavian coffee cake leans more on almond flavor and sometimes uses a pâte à choux topping instead of a crumbly streusel. That tender almond base combined with the slightly puffy choux creates a distinctive texture and flavor profile that feels both light and satisfying.

What is Pâte à Choux?

Pâte à choux (choux pastry) is a cooked dough made from water, butter, flour, and eggs. It doesn’t rely on baking powder or yeast; instead, the high moisture content turns to steam during baking, which puffs the pastry and creates a light interior. For this coffee cake the choux is spread over the almond dough so the finished loaf has a delicate, slightly airy crust.

Add More Flavor with Toppings & Fillings

If you like to experiment, this cake takes toppings and simple fillings very well. Some favorite options:

• Toppings: cinnamon sugar, streusel (a crumbly mix of flour, butter and sugar), or fresh berries like blueberries or raspberries.
• Fillings: A thin layer of almond paste or marzipan can be added under the pâte à choux for extra almond intensity. A light smear of jam also pairs nicely.

Top Tips for This Scandinavian Coffee Cake

1. Shape the loaves long and thin (about 10″ × 2″ and 1/2″ thick) so they bake evenly and avoid lumps in the crust.
2. Be patient when making the pâte à choux. Stir the cooked dough over heat until it thickens and then beat until it forms a firm ball — this can take several minutes depending on your stove. Proper cooking and beating are key to the right texture.
3. Let the cake cool completely before glazing so the glaze sets on the surface without melting into the cake.

Storage

Store the cooled coffee cake in an airtight container at room temperature for up to three days. For longer storage, wrap well and freeze for up to one month; thaw at room temperature before serving.

Grandma Betty’s Swedish Coffee Cake

Prep: 15 mins • Cook: 40 mins • Total: 55 mins • Servings: about 15 pieces

Ingredients

• 2 cups all-purpose flour, divided
• 1 cup + 1 tablespoon water (divided)
• 1 cup salted butter, softened (divided into 1/2 cup portions)
• 3 large eggs
• 1/2 teaspoon almond extract

Frosting

• 1 1/2 cups powdered sugar
• 2 tablespoons salted butter
• 1/2 tablespoon almond extract
• 2 tablespoons warm water (adjust for desired consistency)

Optional topping: sliced almonds for sprinkling before baking or after glazing.

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine 1 cup of flour, 1 tablespoon of water, and 1/2 cup of softened butter. Use an electric mixer to blend until the mixture resembles wet sand. Press the mixture together with your hands to form a dough ball.
3. Divide the dough into two equal portions and shape each into a long, flat loaf about 10×2 inches and 1/2 inch thick. Place the loaves on the prepared baking sheet and set aside.
4. For the pâte à choux topping: in a saucepan combine 1 cup water, 1 cup flour, 3 eggs, 1/2 teaspoon almond extract, and 1/2 cup butter. Stir over medium-high heat until the mixture comes to a boil. Remove from heat and beat vigorously with a wooden spoon until it forms a firm, cohesive ball. This may take several minutes; the mixture should thicken and pull away from the sides of the pan.
5. Spread the pâte à choux evenly over the two loaf-shaped dough pieces on the baking sheet. If using, sprinkle sliced almonds on top before baking.
6. Bake for 30–40 minutes, or until the tops are golden brown and the loaves feel set. Baking times vary by oven, so watch for a consistent golden color.
7. While the loaves bake, make the glaze by whisking together powdered sugar, 2 tablespoons softened butter, 1/2 tablespoon almond extract, and warm water until smooth. The glaze should be pourable but not too thin.
8. Allow the cakes to cool completely on a rack. Once cool, drizzle or spread the glaze over the loaves. Let the glaze set before slicing.
9. Serve immediately or store cooled slices in an airtight container for up to three days.

Tips & Notes

• Make sure the thawed choux dough is well-cooked and beaten into a firm ball — undercooked choux will not form the proper crust.
• For a more pronounced almond flavor, add a touch more almond extract in the glaze, but be careful: a little goes a long way.
• If you prefer a streusel topping, you can substitute a classic crumb streusel in place of the pâte à choux for a different but equally delicious version.

This recipe is part of our family series—simple, honest recipes passed down and adapted so they’re easy to recreate in modern kitchens. If you try it, enjoy the memories it sparks and the warm aroma that fills your home.