Norwegian Coffee Cake Recipes

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NORWEGIAN COFFEE CAKE



Norwegian Coffee Cake image

Make and share this Norwegian Coffee Cake recipe from Food.com.

Provided by littleturtle

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

1 cup hot water
1/2 cup shortening
1/2 cup butter, plus
1 tablespoon butter
2 cups flour
1/2 teaspoon salt
3 eggs
2 tablespoons cold water
3/4 cup powdered sugar
1 -2 tablespoon cream
1/2 teaspoon almond extract

Steps:

  • Bring hot water, 1/4 cup shortening and 1/4 cup butter to a boil and add 1 cup flour and 1/4 tsp salt.
  • Let cool.
  • Add eggs one at a time, beating for 1 minute after each egg, and set aside.
  • Mix like a pie crust 1/4 cup shortening, 1/4 cup butter, 1/4 tsp salt, 1 cup flour and cold water.
  • Roll on cookie sheet.
  • Spread first mixture on top.
  • Bake 10 minutes at 400F, then 30 minutes at 375°F.
  • While hot spread with frosting made by mixing remaining ingredients.

NORWEGIAN CREAM CAKE (BLOTKAKE)



Norwegian Cream Cake (Blotkake) image

Bløtkake is a celebratory Norwegian layer cake that's decorated with whipped cream and fresh berries. I first had it at a Syttende Mai (Norwegian Constitution Day) party and have also had it at my husband's family's Christmas parties. This recipe is based on his family's recipe and was transcribed from a scribbley old notecard.

Provided by Molly Yeh

Categories     dessert

Time 1h45m

Yield One 9-inch cake

Number Of Ingredients 14

5 large eggs
2 cups (400 grams) sugar
1/2 cup (120 grams) water, at room temperature
2 1/2 cups (325 grams) all-purpose flour
2 heaping teaspoons baking powder
1 teaspoon kosher salt
Whipped Cream (see recipe below)
Sugared Cranberries, for decorating (see recipe below)
Rosemary sprigs, for decorating
3 cups (720 grams) cold heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
2 1/2 cups fresh (or frozen and thawed) cranberries
1/4 cup granulated sugar

Steps:

  • Set an oven rack in the middle position. Preheat the oven to 325 degrees F.
  • Grease a 9-inch springform pan and line the bottom with parchment paper.
  • To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan.
  • To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary.
  • In a large mixing bowl with a hand-mixer, or in the bowl of stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla to medium-stiff peaks.
  • Just before assembling the cake, combine cranberries and sugar in a bowl and toss to coat.

NORWEGIAN APPLE CAKE



Norwegian Apple Cake image

Lucia Johnson of Massena, New York bakes this nutty apple cake that's pleasantly topped with a simple cinnamon-sugar mixture. It's sweetly priced at just 19¢ a slice. "Serve it with a dollop of whipped topping," she suggests.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 9

3/4 cup sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, beaten
1/2 teaspoon vanilla extract
1 medium tart apple, peeled and chopped
1/2 cup chopped walnuts
1 tablespoon cinnamon-sugar, optional

Steps:

  • In a bowl, combine the sugar, flour, baking powder and salt. Add eggs and vanilla; mix well. Stir in apple and walnuts. Spread into an ungreased 9-in. pie plate. Sprinkle with cinnamon-sugar if desired. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 175 calories, Fat 6g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 140mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

NORWEGIAN CREAM CAKE



Norwegian cream cake image

Good Food reader Per Kind shares his recipe for a huge fruit-filled cake, perfect for a big Easter buffet

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dessert, Treat

Time 1h15m

Number Of Ingredients 10

10 eggs
300g golden caster sugar
300g plain flour
2 tsp baking powder
2 tbsp blueberry or strawberry jam
1l double cream
1 tsp vanilla extract
1 tbsp icing sugar
100ml milk
3 x packs of blueberry

Steps:

  • Heat oven to 190C/170C fan/gas 5. Grease and line a 20cm x 30cm baking tin - the lining paper should come up at least 2.5cm above the edge of the tin. In your biggest bowl, whisk the eggs and sugar for 8-10 mins until the mixture is pale and thickened.
  • Sift the flour and baking powder onto the egg mixture, then use a metal spoon to gently fold in. Pour this into the baking tin and bake for 35 mins until a skewer inserted into the centre comes out clean - the cake should be golden and spring back when touched. Remove from the oven and allow to stand for 5 mins before turning out onto a wire rack to cool.
  • Once cool, take a sharp knife and divide into 3. Mix the jam with 1 tbsp warm water and whip the cream with the vanilla essence and icing sugar until it holds its shape. Transfer one layer to a serving plate then drizzle with ¹/³ of the milk. Spread with a thin layer of jam, then cream, then scatter over 1 pack of blueberries. Cover with the second layer of sponge and then repeat with ¹/³ of the milk, a layer of jam, the cream and 2nd pack of blueberries. Put the third layer of sponge on top, drizzle over the remaining milk, then cover with cream and dot the remaining pack of blueberries on top.

Nutrition Facts : Calories 478 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium

NORWEGIAN DATE COFFEE CAKE



Norwegian Date Coffee Cake image

My suggestion if you need to bring a SUCCESS CAKE, or a Sunday dinner dessert. We love this one, and make it over and over again.

Provided by Scandigirl

Categories     Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 20

1/2 cup chopped dates
3 tablespoons cream sherry
1/2 cup finely chopped pecans
1/3 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon butter, softened
1 cup granulated sugar
1/4 cup butter, softened
1 egg
1 (8 ounce) carton sour cream
1 tablespoon cream sherry
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons butter
2 tablespoons water
1/4 cup sugar
2 tablespoons sherry wine

Steps:

  • In a small bowl combine dates and the 3 tablespoons of sherry.
  • Cover and let stand for 10 minutes.
  • In another small bowl combine pecans, brown sugar, the 1/4 cup granulated sugar, cinnamon, and the 1 tablespoon butter.
  • Stir in date mixture.
  • Set aside.
  • In a bowl beat the 1 cup granulated sugar, the 1/4 cup butter, and egg with an electric mixer till smooth.
  • Beat in sour cream and the 1 tablespoon sherry.
  • Combine flour, baking soda, baking powder, and salt; add to sour cream mixture.
  • Beat till well combined.
  • In a greased 8x8x2-inch baking pan spread half the sour cream batter.
  • Top with half the date mixture.
  • Top with remaining batter, then date mixture.
  • Bake in a 375 degree F oven for 40 to 45 minutes or till toothpick inserted near center comes out clean.
  • To prevent overbrowning, cover cake with foil for last 15 minutes of baking.
  • Cool slightly.
  • Sherry Glaze: In a saucepan combine 2 tablespoons butter, 2 tablespoons water, and 1/4 cup sugar.
  • Cook and stir till bubbly.
  • Reduce heat; simmer for 5 minutes.
  • Remove from heat; stir in 2 tablespoons sherry.
  • Drizzle glaze over coffee cake.

Nutrition Facts : Calories 375, Fat 14.8, SaturatedFat 7.3, Cholesterol 44.2, Sodium 397.1, Carbohydrate 55.2, Fiber 1.7, Sugar 36.3, Protein 4

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