Grandma’s Swedish Bakery Cardamom Coffee Cake Recipe
Grandma’s Swedish Bakery Recipe
Often called “The Cape Cod of the Midwest,” Wisconsin’s Door Peninsula is a 75-mile point of land that extends out between Lake Michigan and the Bay of Green Bay. At about 18 miles wide at the widest point it narrows to less than 2 miles near the tip. With its over 300 miles of scenic shoreline, historic lighthouses, and over 10,000 acres of state and county parks, Door County has much to offer visitors in the way of its stunning natural beauty.
One of the many things that make Door County unique is the lack of chain stores. As you leave Sturgeon Bay and head out onto the peninsula, you won’t find a-one. Businesses, shops, galleries, eateries, and lodging are all independently owned establishments, each having its own charm and personality. The county is a haven for the arts where art galleries, pottery studios, jewelers, and more fill quaint little shops tucked here and there around the county.
Located in the heart of the lovely Door Peninsula you’ll find the Rowleys Bay Resort and Grandma’s Swedish Bakery. The resort and bakery will celebrate fifty years of family ownership in 2020. Owner and manager, Jewel Peterson Ouradnik, learned all she knows about Swedish baking from her mother Alice, the inspiration for the bakery. “I grew up having fun in the kitchen,” says Jewel with a big smile.
For almost fifty years, Grandma’s Swedish Bakery has been tantalizing the taste buds of Door County visitors and natives alike, with homemade pastries, decadent sweet rolls, and many other made-from-scratch bakery items, including from-scratch bagels. Family recipes have been handed down from generation to generation, ensuring each baked good comes out of the oven just like Grandma made it.
I asked Jewel if she would share her delicious Swedish Cardamom Coffee Cake recipe with BellaOnline readers and she was delighted to share. This is not an overly sweet bread but just enough sweetness to get your attention and the texture is lovely, almost like a donut. It’s a real crowd-pleaser when it’s used for French Toast. I hope you’ll enjoy this recipe.
Swedish Cardamom Coffee Cake
Grandma’s Swedish Bakery at Rowleys Bay Resort
Door County Wisconsin
Learning to bake at my mother Alice Peterson’s side was how the tradition of Grandma’s Swedish Bakery began. This cardamom coffee cake was her original recipe. If you’ve never tried to make yeast dough, it’s never too late to learn! Find a friend that may have some experience to enjoy making this recipe together.
Coffee Cake Dough
2 cups of milk
½ cup butter
2 teaspoons salt
½ cup of sugar
1 tablespoon active dry yeast
2 large eggs
5 cups flour, may need up to 1 cup more
Oil to cover the dough
1½ tablespoons ground cardamom
3 tablespoons heavy cream or half & half
Cardamom Sugar
¼ cup of sugar
½ tsp ground cardamom
Warm milk and butter together in a saucepan until butter is softened and not too hot. In mixing bowl combine milk/butter mixture, salt, sugar, and yeast; set aside until yeast is dissolved. Then add eggs, half the flour and beat well. Gradually add remaining flour and continue mixing dough for at least 10 minutes in the mixer or until dough is sticky and pulls away from the side of the bowl.
Knead dough on a floured surface until dough is smooth and not sticky. Place into oiled bowl and oil the top of the dough, so it doesn’t dry out. Cover with a towel and put in a warm place until dough doubles in size.
Turn dough onto a lightly floured board and press into a square shape. Sprinkle with ground cardamom and fold the top half over the bottom half so that cardamom is between the dough layers.
Roll dough back to a square. Cut in two; then cut each section vertically into 3 even strands but keep joined at the very top, start point of the braid. Gently stretch each strand and braid dough into an even braid. Scrunch to 10 inches on greased cookie sheet. Let dough rise until double in size. Baste with cream and sprinkle cardamom sugar across braid. Bake at 350 for 35-45 minutes until golden brown, and light touch leaves no indentation.
Yield: 2 loaves which freeze well. Defrost, slice, wrap in foil and put in the oven at 250 degrees for 15 minutes; serve warm. It’s as yummy as the day you made it!
For more on Door County visit the: “You should also read,” links below.
Note: Thanks to Jewel Peterson Ouradnik for sharing this family recipe.
For more information on Rowleys Bay Resort, visit www.rowleysbayresort.com, or call 1-800 999-2466.
For more information on Door County, visit www.doorcounty.com or call 1-800-53-RELAX (73529).
Haven’t tried this yet, but in my search for a good recipe with good directions, this one kept popping up in various places and look forward to trying it out this Christmas season. Loved the background origins/story of this recipe.