Swedish Cardamom Coffee Cake

This cardamom coffee cake was her original recipe.  If you’ve never tried to make yeast dough, it's never too late to learn!

Swedish Cardamom Coffee Cake

Prep Time


Cook Time




A recipe shared by Grandma’s Swedish Bakery at Rowleys Bay Resort in Door County, Wisconsin. Recipe used with permission.

“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.”

 Jewel Peterson Ouradnik, Owner/Manager, Rowleys Bay Resort/Grandma’s Swedish Bakery


Coffee Cake Dough

  • 2 cups milk
  • ½ cup butter
  • 2 teaspoons salt
  • ½ cup sugar
  • 1 tablespoon active dry yeast
  • 2 large eggs
  • 5 cups flour, may need up to 1 cup more
  • Enough to cover dough oil
  • 1-½ tablespoons ground cardamom
  • 3 tablespoons heavy cream or half & half

Cardamom Sugar

  • ¼ cup sugar
  • ½ teaspoon ground cardamom


  • 1 Warm milk and butter together in saucepan until butter is softened and not too hot.
  • 2 In mixing bowl combine milk/butter mixture, salt, sugar and yeast; set aside until yeast is dissolved.
  • 3 Add eggs, half the flour and beat well.
  • 4 Gradually add remaining flour and continue mixing dough for at least 10 minutes in mixer or until dough is sticky and pulls away from side of the bowl.
  • 5 Knead dough on floured surface until dough is smooth and not sticky.
  • 6 Place into oiled bowl and oil the top of the dough so it doesn’t dry out.  Cover with a towel and put in warm place until dough doubles in size.
  • 7 Turn dough onto lightly floured board and press into a square shape.
  • 8 Sprinkle with ground cardamom and fold top half over bottom half so that cardamom is between the dough layers.
  • 9 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.
  • 10 Gently stretch each strand and braid dough into an even braid.  Scrunch to 10 inches on greased cookie sheet.
  • 11 Dough should rise until double in size.
  • 12 Baste with cream and sprinkle cardamom sugar across braid.
  • 13 Bake at 350 for 35-45 minutes until golden brown and light touch leaves no indentation.
  • 14 Note: Loaves freeze well. If frozen, defrost, slice, wrap in foil and put in oven at 250 degrees F for 15 minutes; serve warm. It’s as yummy as the day you made it!


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