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Swedish Flop

Swedish flop was one of my Gramma Esther's favorites. Found mainly in the Chicago area, this combination of fluffy yeasted cake and buttercream is, like Esther herself, a showstopper. —Shauna Sever, Oak Park, Illinois
  • Total Time
    Prep: 45 min. + rising Bake: 30 min. + cooling
  • Makes
    12 servings


  • 1 package (1/4 ounce) quick-rise yeast
  • 2/3 cup warm whole milk (110° to 115°)
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup sugar
  • 2 large eggs, room temperature
  • 2 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 3/4 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/8 teaspoon fine sea salt
  • 5 tablespoons unsalted butter, room temperature
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 cup sugar
  • 1/4 teaspoon fine sea salt
  • 1 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup rhubarb or raspberry jam
  • 1/4 cup confectioners' sugar


  • In the bowl of a stand mixer, combine yeast and milk; let stand 5 minutes. Whisk in butter, sugar, eggs, zest and vanilla. With the paddle attachment, beat in flour and salt until shiny, 3-4 minutes (batter will be very loose and sticky). Place in a greased bowl; lightly sprinkle surface with additional flour. Cover and let rise in a warm place until doubled, about 1 hour.
  • Lightly grease a 13x9-in. baking pan; line pan with parchment, letting ends extend up sides. Transfer dough to prepared pan; cover and let rise until doubled, about 45 minutes.
  • Preheat oven to 350°. Meanwhile, for streusel, in a bowl, combine flour, brown sugar and salt. Add butter and rub together until coarse crumbs form; refrigerate while dough rises.
  • Sprinkle streusel evenly over dough. Bake on the center rack until edges start to brown, about 30 minutes. Cool in pan on a wire rack.
  • For frosting, whisk flour, milk, sugar, and salt in a large saucepan. Cook, whisking constantly, over medium heat until mixture thickens, about 1 minute. Remove and let cool completely. Whisk butter and extracts on high speed until fluffy, about 2 minutes. Add cooled flour mixture; beat until fluffy and mousselike, about 5 minutes.
  • Remove cake from pan. Using a serrated knife, cut 1/4 in. off outside edges; slice cake horizontally into 2 layers. Spread frosting evenly over bottom layer; top with jam. Replace top of cake; dust with confectioners' sugar.
Nutrition Facts
1 piece: 510 calories, 26g fat (16g saturated fat), 98mg cholesterol, 173mg sodium, 64g carbohydrate (39g sugars, 1g fiber), 6g protein.
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  • Stephen
    Nov 21, 2020

    Definetely a sweet treat! It takes some time to make but well worth it.

  • Barbara
    Nov 16, 2020

    Born and raised on the North Side of Chicago, My Swedish Grandma, Mom and Aunt would buy flop from our Swedish bakery on Clark Street for special occasions so long ago. Guess I will have to make it myself - no bakeries here in Vegas (Swedish). Thank you so much for the recipe.

  • Cheryl
    Nov 15, 2020

    Thank you for sharing this recipe. I, too, have not heard of this before but will be trying it very soon. On a side note, my Grandma's name was Esther, born in Sweden and immigrated to Chicago! They lived on the Northside a block or two from Wrigley Field! I miss the Swedish section of Chicago when we visit - the Swedish gift stores and bakeries are all gone. You can still buy Swedish meats from Palina Market if you are ever interested.

  • Micky
    Nov 14, 2020

    I am from Chicago, Northside, and never heard of this. Looking forward to trying it.

  • Sarah
    Nov 14, 2020

    Delicious, reminds me of bienenstich! Will let sit overnight to let the flavors meld!