When I was collecting recipes for my family cookbook, the note I found next to this recipe was “Bruce’s Favorite” Bruce is my dad, and my grandma makes this every year for his birthday! I always knew this recipe as “Norwegian coffee cake” or just plain “coffee cake” but it is also called an Oslo Kringle. While the coffee cake title might be deceiving, this breakfast pastry is a delicious Norwegian dessert, and will not be on your counter for very long! A delicious Norwegian Coffee Cake has the flavor and texture of a cream puff but is easier to make and has dreamy icing.
This is a fairly simple recipe to make, it does take heating on the stove, but is fairly straightforward! And it leaves you with a delicious Scandinavian treat.
Ingredients you will need:
Recipe Tips & Tricks
- The base of this pastry is like a pie crust, with all pie crusts, do your best not to overwork the dough! Over-working the dough will cause gluten to form which creates a tough dough. A great way I have found to cut in the butter is to use a Danish dough whisk. It is made so that the dough does not get stuck like in a traditional whisk.
- Be sure to mix the eggs well into the topping! it should have a very smooth texture, almost like a thick frosting. I was afraid that the eggs would be scorched when I added them to the mixture, so I poured mine from my pan into a separate bowl and it worked wonderfully! Pyrex has my favorite bowls.
- When baking, the pastry should be golden, and the edges should start to almost look brown.
- Make sure you pat the base onto an ungreased cookie sheet. I love my nonstick cookie sheets, I was skeptical about not spraying them, but this pastry lifted off with ease. You could also lay down a silpat mat!
Tools I used for this Recipe
Food is Memories
Food is so much more than taste, it is about the moment, the occasion, and the company. The food we make shapes the memories we share, which is why I designed this lovely sweatshirt to remind myself of exactly that. Norwegian Coffee Cake was made each year for my dad’s birthday, and now that my grandma has passed, making this for his is even more special. You can buy a crewneck in my shop! It has “food is memories” embroidered around a stand mixer.
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Food is Memories Embroidered Crewneck$35.00 – $39.00
How to make Norwegian Coffee Cake
Check out the video below where I walk you through step-by-step how I made Norwegian Coffee Cake! This was also my first time ever making it, and I was pleasantly surprised with how simple and delicious it turned out!
Norwegian Coffee Cake
Ingredients
Base
- 1 cup Flour
- 1 Tbs Sugar
- ½ cup Butter or margarine
- 1 Tbs Water
Pastry
- 1 cup Water
- ½ cup Butter
- 1 cup Flour
- 1 Tbs Sugar
- ½ Tbs Almond Extract
- 3 Eggs
Glaze
- 1 cup Powdered sugar
- 2 Tbs Half and Half (or milk)
- 1 Tbs Butter (Melted)
- 2 tsp Almond extract
Instructions
- Preheat oven to 375 degrees
Base
- In a medium bowl, mix together the flour and butter. Using a fork, work the butter into the flour until the butter is the size of peas. Sprinkle the flour mixture with the water. It will be crumbly, but it should form together when you press with your hands.
- On an ungreased cookie sheet, press the dough into two logs. Aprox 14×3 inches, then set aside.
Pastry
- In a medium saucepan heat up the water and butter to a boil.
- Once boiling, remove from heat and add the flour. Mix thourougly, until it is smooth. Then add the sugar and almond extract and mix together.
- Add the eggs one at a time, mixing well after each egg.
- Spread the mixture over the base
- Bake for 30-35 minutes
Glaze
- Mix all the ingredients in a small bowl, pour over pastry once it has cooled slightly.
Notes
If you like Norwegian Coffee Cake, check out Norwegian Almond Bars!
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