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Swedish Almond Coffeecake

Author: Updated by Susan Reid

Swedish Almond Coffeecake Recipe

This impressive coffeecake is swirled with a luscious almond filling. To balance the sweetness, it has a hint of nuttiness that's excellent with coffee or a cup of hot cocoa.

At a glance

one filled coffeecake
Nutrition information


Choose your measure:


Almond Filling

Egg Wash

  • 1 large egg yolk (from above) beaten with 1 tablespoon water


  • 1/2 cup confectioners' sugar, sifted
  • 1 tablespoon milk, water, rum, or brandy
  • 1 teaspoon lemon zest or 1/8 teaspoon almond extract
  • toasted almond slices, for garnish (optional)


  1. For the dough: Place the butter, sugar, and salt in a large mixing bowl. Bring the milk to a simmer on the stove or in the microwave and pour over the ingredients in the bowl. Stir briefly and allow to cool to lukewarm.
  2. When the mixture has cooled, stir in the yeast, egg, and vanilla. Add the flour and mix until a soft dough forms. Knead the dough for 6 minutes in a mixer or 8 minutes by hand. Cover and let rise until doubled, about 45 minutes to 1 hour.
  3. For the filling: In a medium bowl, whisk together the egg white, sugar, and salt. Stir in the toasted almond flour and all-purpose flour.
  4. Add the melted butter, almond extract, and 2 teaspoons of milk. The filling should be quite thick but spreadable, about the consistency of peanut butter. Add a little more milk if needed to achieve the desired consistency.
  5. To assemble: Roll out the dough on a greased surface to a rectangle 24"wide and 10" tall. Spread the filling over the dough in a thin layer, leaving 1" of both long edges uncovered. Roll up the dough from one long edge to the other, pinching it together to seal it.
  6. Transfer the dough to a piece of parchment, seam side down, and form into a circle, tucking one end inside the other. Pinch this seam together also. You should have a circle in the center roughly 4" in diameter.
  7. Slice the dough from the outside edge three-quarters of the way through, leaving the center intact. Repeat in 1 1/2" increments all the way around the dough (spin the piece of parchment with the dough on it to make this easier).
  8. Turn the slices on their sides, pulling every other one to the inside of the circle. Cover with greased plastic and let rise once more until puffy, about 45 minutes.
  9. Preheat the oven to 350°F.
  10. When the dough has risen, brush it all over with the egg wash and bake for 24 to 26 minutes, until golden brown and the center reads 190°F when measured with a digital thermometer. Remove from the oven and let cool on a rack.
  11. For the glaze: Combine all the ingredients except for the almond slices. Drizzle over the slightly warm coffeecake. Sprinkle with toasted almonds, if desired.
  12. Store, well-wrapped, for 3 days at room temperature, or freeze for up to 3 months.

Nutrition Information

  • Serving Size 1 slice, 42g
  • Servings Per Batch 20
Amount Per Serving:
  • Calories 119
  • Calories from Fat 27
  • Total Fat 3g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 56mg
  • Total Carbohydrate 20g
  • Dietary Fiber 1g
  • Sugars 6g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.