Crumb Coffee Cake A La Swedish Chef

The first time I made my mom’s traditional crumb coffeecake, my husband did an impersonation of the Swedish chef and called it “Ka Hoo Fee Cake.” We don’t drink coffee, so the name stuck, and our kids can’t say it any other way. When I was growing up, this cake was a special birthday breakfast cake we often ordered from Mom’s kitchen. Whatever we call it—mom’s coffee cake, breakfast cake, crumb cake or “Ka Hoo Fee Cake”, it’s worth it whenever we get to indulge in this food memory on Saturday mornings. We can never wait long enough for it to cool.

Cinnamon Crumb Coffeecake

½ cup shortening
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
3 tablespoons cornstarch
1 cup milk

Topping:

8 tablespoons sugar
8 tablespoons flour
2 tablespoons cinnamon
6 tablespoons butter or margarine

Preheat oven to 350 degrees. Grease a large jelly-roll pan with shortening or non-stick spray. Make the topping first by combining the sugar, flour and cinnamon in a small bowl. Cut the butter or margarine into large chunks and cut into the cinnamon mixture with a pastry cutter until it resembles coarse crumbs. Set aside.

Cream shortening and sugar in an electric mixer. Add eggs and beat. Measure dry ingredients in a separate bowl and whisk to combine. Add dry ingredients to creamed mixture, alternating with the milk, until all has been combined. Beat well. Evenly spread batter in the pan. Sprinkle the topping over the batter.

Bake for 15-20 minutes. Cool slightly and serve.

2 Comments

  1. Sarah
    Aug 22, 2008

    That looks wonderful. I will have to try it. Thanks for sharing!

  2. Rebecca
    Aug 22, 2008

    Oh my goodness. That picture literally made my mouth water. I MUST make this right now!

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