Scandinavian Almond Coffee Cake: (if you're Swedish, it's "Swedish Almond Coffee Cake", " Norwegian ...."etc :-)

Spray pan with cooking spray (also dusting pan with flour helps with cake removal).

Beat well: 1 1/4 cup sugar, 1 egg,1 1/2 teaspoon pure almond extract, 2/3 cups milk

    Add: 1 1/4 cup flour, 1/2 teaspoon baking powder

    Add: 1 stick melted margarine

Mix well

            Bake at 350 for 40-50 minutes. Edges must be golden brown

            Cool in pan before removing; cake will break if removed too soon.

            Sprinkle with confectionary sugar

Variation: Before pouring batter into pan, sprinkle sliced almonds on the bottom.

Cool Raspberry Soup:

1 bag – 20oz frozen raspberries – thawed

1 ¼ cup water

¼ cup White Wine (optional)

1 cup cran-raspberry juice

½ cup sugar

1 ½ tsp ground cinnamon

3 whole cloves

1 tbsp lemon juice

1 carton (8oz) raspberry yogurt

Sour cream

 

In blender – puree raspberries, water & wine.

Transfer to large saucepan.

Add cran-raspberry, sugar, cinnamon & cloves.

Bring just to a boil over med. heat.

Remove from heat, strain & allow to cool.

Wisk in Lemon juice & yogurt then refrig.

To serve, pour into small desert bowls & top with a dollop of sour cream

 

Lemon Yogurt Bread:

1 ½ cups all-purpose flour

2 tsp baking powder

½ tsp kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 extra large eggs

2 tsp grated lemon zest (2 lemons)

½ tsp pure vanilla extract

½ cup vegetable oil

1/3 cup fresh squeezed lemon juice

 

Preheat oven to 350 degrees F. Grease the bottom of an 8 ½ by 4 ¼ by 2 ½ in loaf pan.

Line the bottom with parchment paper, grease & flour the pan.

 Sift together the flour, baking powder and salt into 1 bowl. In another bowl,

whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla.

Slowly whisk the dry ingredients into the wet ingredients.

With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes or until tester comes out clean.

 Meanwhile, cook 1/3 cup lemon juice and remaining 1/3 sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

 When the bread is done, allow to cool in the pan for 10 minutes.

Carefully place on a baking rack over a sheet pan. While the bread is still warm, pour the lemon-sugar mixture over the bread and allow to soak in. Cool.

 


140 Center St. East
Harmony, MN 55939
507-886-2200
E-mail to: selvigbb@harmonytel.net