Swedish Flop- A layered cake with a creamy filling and a crunchy streusel topping. A final dusting of powdered sugar makes this irresistible!
My Mom never made this growing up. She bought it from a local bakery during my childhood. I thought everyone got to enjoy this delicious dessert when I was a kid. But, as I got older, I realized it was something that was popular in the Chicagoland/Northern Illinois area, but not really anyplace else.
So, being the sweet lover I am, I decided to make my own version. Using a cake mix, of course ;) Don't pass this one up, it's really good.
Ingredients Needed
- Vanilla cake mix
- Eggs
- Milk
- Instant vanilla pudding
- Flour
- Butter
- Brown sugar
- Powdered sugar
📌 (click to) pin it for later!
Recipe Notes
- Cake Mix: Yes, you can use any brand of cake mix. Stick with a standard size and a vanilla or yellow flavor.
- Pans: You will be using two 9 x 13 baking pans. Yes, with just one cake mix. The batter will be split evenly between the two pans.
- Streusel Topping: Only top one of the cake batters with the streusel topping. This will be the top of your cake. The plain batter will be the bottom of your cake.
Raw Flour Note
→This recipe calls for the use of raw flour. If you have concerns about this, you can use a heat treated flour or do the process at home.
Oh wow! Brings back wonderful memories of my mom buying this at The Village Bakeshop in Chicago. Sooooo yummy! Up near Belmont and Narragansett Str. She grew up in a polish neighborhood near there but moved to Teutopolis, Illinois.
ReplyDeleteI found it once at a Jewel Osco in Springfield, Illinois and shared it with her
The cake looks delicious and will make it using regular flour. The crumb topping will make it like coffee cake
ReplyDeleteI love that you have a crumb topping on top for crunch
ReplyDeleteThank you so much for this recipe. I love Swedish flops, in fact one of my nieces brought one to me in TN when she visited.
ReplyDeleteI love cakes with filling and streusel topping is a bonus! Question: how do you get the streusel half out of the 9x13 and on to the other half (which sounds like it’s left in the pan). If you inverted the 9x 13 (which isn’t easy to do without it cracking), wouldn’t all the topping fall off? Would leftovers (if there were any) need to be refrigerated?
ReplyDeletePattyC I’m going to try lining my baking dish with aluminum foil or parchment paper for easy removal of the topped cake. Hope this helps
DeletePatty try lining the topped cake dish with parchment paper for easy removal
DeleteI also grew up in Chicago and had Swedish Flop from the Village Bake Shop. Their version had 3 times as much creamy filling as this recipe.
ReplyDeleteWhy the note about raw flour? I don't see it mentioned in the recipe.
There is raw flour in the filling.
DeleteAlso, you can double the filling , if you wish ;)
DeleteThis recipe looks delicious and easy, too! I cannot wait to try it out.
ReplyDeleteDon't forget to join us over at the Creatively Crafty Linky Party every Wednesday through Sunday
https://creativelybeth.com/creative-crafts-linky-party-2/
Pinned!
Creatively, Beth
Thanks Beth!
DeleteI'd like to get a copy of some of your recipes, but I can't do it because you don't allow copies to be sent from here. Best of luck.
ReplyDeleteI am confused what you mean? All recipes are printable, can be shared on social media, pinned or emailed. What else would you like to do with the recipe?
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