Coffee cakes are something I am particularly fond of, and have been for as long as I can remember. My long affection for this type of treat goes back to my childhood. I think it all began with my dad’s mother, my Grandmother Ingaborg.
Inga came to this country from Sweden in the early 1900’s. At the age of sixteen, traveling by steamship, she brought with her a trunk containing everything she could fit, her clothes, and a few family treasures to remind her of her heritage By the time she left home, her mother had taught her some amazing skills, and baking was one of them.
Inga learned the language, and after becoming a U.S. citizen, seldom spoke her native tongue. She was very proud to have become an American, and put aside many of her Swedish ways, fortunately Inga hung on to her baking and cooking traditions. Grandmother would spend entire days producing all kinds of breads and other delicious treats, and quite often there would be coffee cake. She would make a European style cake, not too sweet, with subtle flavors like cream cheese, cardamom, or almond.
There was one Swedish tradition that she did keep alive. Each day, as long as she was able Inga would serve afternoon coffee and cake. Whenever the weather would permit, she would even set a table with some of her linen from the old country in her back yard beside her flower gardens. To this day I am reminded of this anytime I hear mention of a coffee cake. This probably explains my fondness for this treat.
- 2 8 ounce packages cream cheese softened (light or regular)
- ½ cup sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter softened
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream light or regular
- ¼ cup sugar
- ¼ cup flour
- 3 Tablespoons butter chilled and cubed
- ¼ cup confectioners’ sugar
- 1 ½ teaspoons milk
- 2 - 3 drops drops almond flavor oil
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Heat oven to 350°F. Grease & flour a 9 x 13 cake pan and set aside.
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In a medium bowl, mix together the cream cheese, sugar, egg and vanilla using a hand held mixer on medium-low speed until creamy.
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Set aside.
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In medium bowl, sift together flour, baking powder, baking soda and salt until well combined. Set aside.
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In the bowl of an electric mixer fitted with the paddle, cream together the butter and sugar on medium-low speed.
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Add eggs one at a time.
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Add the vanilla extract.
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Slowly pour in the flour mixture alternating with the sour cream until it is all combined. Batter will be thick.
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Spread half of the batter into the prepared cake pan with a spatula.
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Spread the cream cheese filling evenly on top.
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Top with remaining cake batter and smooth with a spatula.
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Using a butter knife, gently swirl in the batter.
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Add the sugar, flour and chilled butter in a small bowl.
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Stir using a fork or pastry blender until the mixture is crumbly.
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Sprinkle the streusel on top of cake batter.
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40-45 minutes until a cake tester inserted in the center comes out clean.
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Cool on a wire rack.
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In a small bowl, combine ingredients. Stir until smooth and creamy.
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Drizzle over cake.
There are four parts to making this coffee cake, I recommend making them in the order listed. I made and added the glaze after the cake was cool.
This coffee cake needs to be made soon! YUM YUM…My mother was an Austrian pastry chef and I too remember all the afternoon coffee and cake treats. Of course…all were made with love…and that was the best part. Thanks for sharing your memory…it resurfaced my own memories. 🙂 Later.
Wow, my two favorites – coffee cake and cream cheese filling. This one’s going on the short list! 🙂
Love the family history! Without that where would we be? Looking forward to making the cake.
Wonderful story about your grandma.
Your cake sounds and looks just wonderful!
Great cooks and amazing looking cake.
Love the table full of treats baked by your Grandma Inga. Glad she hung on to that part of her heritage.
Delicious coffee cake and great family memories!!
What a lovely story for this delicious sounding recipe! I’m sure your Grandma would be proud! I have the same memories of my Grandma and my Mom…both were fantastic cooks! I miss them both everyday, but I keep their food traditions alive by making many of their recipes! Thank you for sharing your family history!