Serves: 5
Total Calories: 971
Cream butter with sugar; add eggs and beat well. Combine baking powder with flour; sift. Add milk alternately with the sifted flour mixture. Pour batter into 2 greased pans—1 (9x13-inch) pan and 1 (9x9-inch) pan. (Or use an 8x8-inch pan for the small cake; it makes it a little higher.) Mix Topping and sprinkle over batter. Bake 30–35 minutes at 350°. This coffee cake freezes well.
This Mrs. Rockne’s Swedish Coffee Cake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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