Swedish Coffee Cake is a buttery pie crust topped with a Pâte à Choux mixture, a sweet glaze, and toasted coconut.
I’m doing the Friday happy-dance! Happy about-to-be-the weekend, everyone!
Because this week? Ridiculous!
Please take this Swedish Coffee Cake as a token of my love, affection, and (in)sanity. It is the perfect weekend-recipe.
A Volvo commercial came on the tube and it reminded me to finally post about this amazing coffee cake. For those scratching their heads, Volvo is Swedish. If you’re wondering about the other word(s) up there, it’s Pâte à Choux (paht ah shoo) and it is French for cream puff pastry. I’m getting all edumacational on you today.
By the way, WHO thought of spreading Pâte à Choux on top of a buttery pie crust? That was GENIUS!
The very first time I made this, I remember talking to myself out loud, questioning the recipe. I just couldn’t see how, a) this was a “coffee cake” and b) there’s cream puffs on top of a pie crust! Noone else sees this as kinda odd? That’s okay. What’s important is that this actually works. So much so that every time I make it, my treadmill and I chill for 2 hours. Truth be told, the treadmill chills while I sweat like a pig.
Apart from paht ah shoo and pie crust, here’s what we’re dealing with; sweet vanilla glaze that’s supposed to be an almond glaze, but I personally can’t stand almond extract. It’s almost up there with my hatred for watermelon. I love almonds, but you can keep the extract.
Also, and to finish it off, we sprinkle it with a generous amount of toasted coconut, grab our coffee cup and indulge.
Make it, you won’t regret it.