Swedish coffee cake Ring

Nor Mac


This recipe originally came from a bakery I worked in over 30 years ago. I did change the recipe to my liking. I Know the bakery doesn't exist any longer. The owners were Swedish. This is definitely a European coffee cake. Almond paste is used in it. Almond paste is used a lot in European baking. This is delicious. I also included a home made almond paste with this recipe if you prefer fresh almond paste.


★★★★★ 6 votes

25 Min
30 Min


  • 1 pkg
    dry yeast
  • 1/4 c
    warm water
  • 3/4 c
    scald milk then cool until lukewarm milk
  • 1/4 c
    sugar granulated
  • 1/4 c
  • 1
  • 1/4 tsp
  • 1/4 tsp
  • 1/2 tsp
  • 3 1/4 c
    all purpose flour if you need more flour just use a 1/4 cup more to get the right dough consistancy

  • 1/2 c
    almond paste( store bought,or home made. homemade almond paste directions in this recipe.)
  • 1/3 c
    packed brown sugar
  • 1/3 c
    butter softened
  • 1 tsp
  • 1/2 tsp
  • Note
    note on filling: if you want add some chopped nuts and raisins to filling.
  • Note
    note: you can make your own almond paste and keep up to 3 months in fridge. you can make other wonderful baked desserts with it. a lot of italian cookies etc. call for almond paste.

  • 1 c
    powdered sugar
  • 1/2 tsp
    vanilla extract
  • 1-6 Tbsp
    water a 1/2 tablespon at a time until smooth. you may add a couple tablespoons of butter for a richer icing also you can sub the water for milk. go crazy with it.

  • 1 1/2 c
    blanched almonds
  • 1 1/2 c
    powdered sugar
  • 1
    large egg white
  • 1/2 or 1 tsp
    almond extract
  • 2 Tbsp
    butter optional. it helps the paste spread better.

How to Make Swedish coffee cake Ring


  1. Dissolve yeast in warm water in a large bowl. Stir in milk,sugar,butter,egg,nutmeg,cinnamon,salt,and 2 cups of flour. Beat until smooth.Stir in more remaining flour until dough is easy to handle.
  2. NOTE; This recipe in designed to go with the almond paste recipe I have here. Do not use Solo Almond pastry filling. This Almond paste is not very sweet. If you are using a pastry filling with this recipe. rather than using my almond paste recipe.You have to adjust the butter and sugar in my recipe. Canned Almond filling is very sweet and syrupy. My recipe for almond paste is not.
  3. Put dough on lightly floured surface.Knead dough until smooth and elastic.Put dough in a greased bowl. Cover and let rise until dough is doubled in size.about 1-2 hours.
  4. Mean while make the almond filling.Just combine all ingredients for filling. stir really well.
  5. punch down dough. Roll dough on floured surface in to a rectangle about 15 x 9 inches.Spread the filling over the dough.
  6. Roll up tight rolling the 15 inch side.When you get to the end after rolling. Pinch the edge to seal it.With sealed edge down.Take the dough and stretch to make a circle on greased cookie sheet.
  7. With scissors make cuts 2/3 of the way in to the ring about one inch apart.All the way around the ring.Take each section and turn it on it's side.It should look overlapped.
  8. leave it to rise for about an hour. Heat oven to 350 degree's.
    Cover loosely with foil if it browns to fast. Bake for about 25-30 minutes until golden brown.
  9. Make icing by mixing all ingredients together for icing. Drizzle icing on ring. Sprinkle with chopped walnuts, or sliced almonds, chopped Maraschino cherries, or pecans if desired.Not necessary, but yummy this way.
  10. HOME MADE ALMOND PASTE: Blanche 1 1/2 cups of unsalted almonds. Boil some water in the microwave. Add almonds. wait about 5-10 minutes. Remove with slotted spoon. The skin should peel right off.Take the blanched almonds and put in a food processor with a 1/2 cup of the powdered sugar.
    Pulse until it is well mixed stopping the process now and then to incorporate.When the Almonds are nicely ground.Add the rest of the powdered sugar. Pulse until completely mixed. Add the beaten egg white,2 tbs butter,and almond extract. Pulse again until you have paste.If it is to sticky add more sugar a tablespoon at a time.Blend until smooth. Put in an air tight container and store in fridge up to 3 months.

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