Swedish Flop Coffee Cake Recipe
When it comes to coffee cakes, the Swedish Flop Coffee Cake is a fan favorite. It is the perfect cake to enjoy with a cup of coffee or tea. This easy to make coffee cake is a moist and delicious treat that will have your friends and family asking for seconds. The texture of this cake is like a cross between a light and fluffy sponge cake and a rich and creamy cheesecake. The flavor of this cake is slightly sweet and nutty.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/2 cup raisins
- 1/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons melted butter
Instructions
Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter, granulated sugar, and brown sugar. Beat in the eggs, one at a time, until well blended. Add the vanilla extract and beat until combined. Add the sour cream and mix until blended.
Add the flour mixture to the butter mixture and mix until just combined. Fold in the walnuts, pecans, and raisins. Pour the batter into the prepared pan and spread evenly.
In a small bowl, mix together the remaining 1/4 cup brown sugar, 2 tablespoons flour, and melted butter. Sprinkle the topping over the cake batter. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Nutrition
This recipe yields 12 servings. Each serving contains 498 calories, 24.8 grams of fat, 61.3 grams of carbohydrates, 3.2 grams of dietary fiber, and 6.3 grams of protein.
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