Go Back Email Link
–+ servings
A slice of Danish Coffee Cake sits on it's side with the fluffy yeast interior visible surrounded by other pieces sitting upright and the poked holes and caramelized topping visible on a brown parchment paper surface.
Print

Danish Coffee Cake

With only a few basic ingredients, you can bake this soft and caramelized Danish Coffee Cake that will fill your house with the cozy and comforting scent of homebaked goods.
Course Dessert, Snack
Cuisine Danish
Keyword bread, breakfast, cake, caramel, fall dish
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 12
Calories 210kcal
Author Sylvie Taylor

Ingredients

Cake

  • 100 milliliters / ⅓ cup + 1 tablespoon milk lukewarm
  • 13 grams / 4 ½ teaspoons active dry yeast
  • 210 grams / 1 ¼ cups + 1 tablespoon plain flour
  • 55 grams / 1 large egg room temperature
  • 40 grams / 3 tablespoons butter softened
  • 8 grams / 2 teaspoons superfine/caster sugar
  • ¼ teaspoon sea salt

Filling

  • 100 grams / 3.5 ounces butter
  • 125 grams / ⅔ cup - 1 tablespoon brown sugar

Instructions

  • Line a baking tin with greaseproof paper and set aside.
  • Pour the lukewarm milk into a bowl and stir in the yeast.
  • Allow to sit for 5 minutes to ensure the yeast is active.
  • Add in the flour, egg, butter and sugar and mix until a dough is formed and no dry portions remain in the edges of your bowl.
  • On a low setting with your mixer, beat for a further 8 minutes until the dough looks smooth, slightly glossy and is pulling away at the sides of your bowl.
  • Invert the dough into your prepared tin and spread out evenly.
  • Cover and allow to rise for 1 hour.
  • Preheat your oven to 180C/350F.
  • For the filling, place the butter and sugar into a saucepan on low heat, stirring until melted and smooth.
  • Press indentations all over your dough and evenly spread the sugar mixture over the dough.
  • Bake in the oven until golden, approximately 20 minutes.
  • Remove and allow to cool.
  • Slice and serve warm with your favorite hot beverage.
  • Dig in!

Video

Notes

  • Yeast: The yeast is what helps this cake rise and gives it the light crumb within as it is half brioche loaf and half cake thanks to the quantity of flour and the manner in which the butter is added.
  • Sugar: Superfine or caster which helps dissolve into the dough. You could half and half the sugar with light brown sugar and caster sugar. The use of light brown sugar in the caramelized topping adds a warmth to the cake, though you could replace with a mixture of half light and dark brown sugar.
  • Baking tin: A 18x18 cm or 7x7 inch square baking tin works well here, though a rectangle tin would also work well.
Adapted from Arla.dk

Nutrition

Calories: 210kcal