Violet Kozel’s Grandma’s Swedish Coffee Cake
Prep Time3 hours hrs
Cook Time35 minutes mins
Course: after church coffee hour, Dessert
- 1 large square yeast
- 1/2 cup water lukewarm
- 3 Tbsp butter
- 1/8 tsp salt
- 3/4 cup sugar
- 1 cup milk scalded
- 2 eggs beaten
- 15 cardamon seeds ground fine
- 4-4 1/2 cup flour sifted
- butter melted
- sugar
- Cinnamon
Dissolve yeast in water.
Set aside
Mix together butter, salt, sugar and scaled milk.
Let cool.
To the cool milk mixture add yeast, 2 beaten eggs, the cardamon seeds, & sifted flour.
Knead on floured board.
Let rise to top of bowl in warm place, about 2 hours.
Braid and shape into tearings or strips.
Place in greased baking tins for 25-30 minutes, on warm place, to allow to raise again.
Brush with melted butter, cinnamon, and sugar.
Bake 30-35 minutes at 350 degrees.
Makes two coffee cakes
An Unusual Pound Cake
Course after church coffee hour, Dessert
- 1 cup butter (soft) Or ½ cup soft butter and ½ cup heavy cream
- 2¾ cups sugar
- 6 eggs
- 3 cups all-purpose flour sifted 2-3 times
- ½ tsp salt
- ¼ tsp baking soda
- 1 cup sour cream
- ½ tsp vanilla extract
- ½ tsp almond extract
Preheat oven to 350°
Cream butter until light.
Gradually add sugar and beat (use a low mixture speed) until light and fluffy.
Add eggs (one at a time) and beat well after each addition.
Sift flour, salt, and baking soda together.
Add the sifted dry ingredients alternately with the sour cream, beginning with the flour mixture.
Add the flavoring and stir lightly.
Do not overbeat.
Pour into an ungreased 9" tube pan and bake for 1 hour 20 minutes or until a straw inserted in the center comes out dry and not sticky.
Cool on wire cake rack.
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