Brunsviger Coffee Cake
If there’s one thing the Danes are serious about, it’s baking—and this coffee cake is proof of that! This yeasted confection is like a cross between a cake and breakfast bread, and the sticky vanilla caramel topping makes it impossible to eat just one piece.
Prep: 1 hour
Cook: 12 mins
Total: 1 hour 12 min
- 1 cup milk, lukewarm
- 3 tbsp active dry yeast
- 4 tbsp sugar
- 6 tbsp butter
- 4 cups all-purpose flour
- ½ tsp salt
- 10 tbsp butter
- 1 ¼ cup brown sugar
- 4 tbsp heavy cream
- 3 tbsp vanilla sauce powder
- Preheat oven to 440℉.
- In a large mixing bowl, dissolve the yeast and sugar in lukewarm milk. Allow to sit for a few minutes until bubbles start to form.
- Melt the butter, allowing it to fully cool before adding it to the milk mixture.
- Add the flour and salt, then knead by hand or with a stand mixture’s hook attachment for about 10 minutes until the dough comes together into a smooth ball.
- Cover the bowl with a clean dish towel and let rise in a warm place for 30 minutes.
- Place the dough on a parchment-lined cookie sheet. Flatten into a 16″x16″ square, then let rise another 20 minutes.
- To make the caramel topping, melt the butter and brown sugar together in a small saucepan over medium-low heat.
- Add the heavy cream and vanilla sauce powder, mixing together until combined.
- Remove from heat and allow to cool. Be careful not to overcook or you’ll end up with hard chewy caramel!
- Using your thumb, make indents in the dough deep enough that you reach the bottom of the pan, but do not break the dough itself. Then form a moat along the edges so that the caramel cannot overflow.
- Carefully pour the caramel topping over the dough.
- Bake for 12 minutes. Make sure the cake is fully cooled before serving.