Kärleksmums: Irresistibly Moist Swedish Coffee Cake Delight

Experience Kärleksmums, a moist Swedish coffee cake that's perfect for any occasion.

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Prep Time 20

Cook Time 25

Cooling Time 30

Total Time 1 15

Servings: 12 squares

Course: Dessert

Cuisine: Swedish

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

3 large eggs Use room temperature for better texture and volume.
1.25 cup granulated sugar Essential for sweetness and moisture retention; no direct substitute recommended.
10 tablespoons unsalted butter Adds richness and tenderness; margarine can be a good alternative if needed.
2/3 cup whole milk Keeps the cake moist; almond milk works as a dairy-free substitute.
2 cups all-purpose flour Provides structure; you can use a gluten-free flour blend if desired.
4 tablespoons unsweetened cocoa powder Enhances chocolate flavor; feel free to increase by 1-2 tablespoons for a richer palette.
2 teaspoons baking powder Helps the cake rise perfectly.
2 teaspoons vanilla sugar Or 1 teaspoon vanilla extract; imparts lovely flavor.
1/2 teaspoon salt Balances sweetness and heightens flavors.

For the Topping/Frosting

6 tablespoons unsalted butter Gives the frosting a creamy texture.
2 tablespoons strong coffee Must be at room temperature.
2 tablespoons unsweetened cocoa powder For a rich chocolate taste and color.
2 teaspoons vanilla sugar Or 1 teaspoon vanilla extract; sweetens and enriches frosting flavor.
2 cups powdered sugar Essential for sweetness and structure in the frosting.
1/2 cup dried, finely shredded unsweetened coconut Can be omitted if desired.

Equipment

9x13 inch baking pan
mixing bowl
Hand Mixer
spatula
whisk

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking pan or line it with parchment paper.
In a large mixing bowl, crack 3 large eggs and add 1 1/4 cup granulated sugar. Beat until light and fluffy, about 3-5 minutes.
Melt 10 tablespoons of unsalted butter and let it cool slightly. Pour the melted butter and 2/3 cup of whole milk into the egg-sugar mixture and mix thoroughly.
In a separate bowl, whisk together 2 cups of all-purpose flour, 4 tablespoons of cocoa powder, 2 teaspoons of baking powder, 2 teaspoons of vanilla sugar, and 1/2 teaspoon of salt. Fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into the prepared baking pan and bake for 25 minutes or until springy to the touch and a toothpick comes out clean.
While the cake cools, whisk together 6 tablespoons melted unsalted butter, 2 tablespoons strong coffee, 2 tablespoons cocoa powder, 2 teaspoons vanilla sugar, and 2 cups powdered sugar until smooth.
Once cooled, spread the frosting evenly over the cake and sprinkle with 1/2 cup shredded coconut.
Slice into squares for serving and enjoy with coffee or tea.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure eggs are at room temperature for better volume. Do not overmix after adding dry ingredients. Let the cake cool completely before frosting to avoid melting.

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