Norwegian Sour Cream Cake Recipes

NORWEGIAN CREAM CAKE (BLOTKAKE)

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 DATE COFFEE CAKE

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.

NORWEGIAN CARDAMOM CAKE

Steps:

• Pre-heat oven to 350 degrees.
• Grease a 9-inch bundt pan with butter; dust with cookie crumbs. Set aside.
• Combine flour and baking soda in small bowl; set aside.
• Place sugar and butter in bowl of electric mixer; beat until light and fluffy, 3 minutes. Add eggs, one at a time, beating after each addition, about 5 minutes total.
• Beat in cardamom and cinnamon.
• Add flour mixture; beat until just combined. Add sour cream; beat until smooth, about 1 minute.
• Pour batter into pan.
• Bake until toothpick inserted in center of cake comes out clean, about 50 minutes.
• Let stand 5 minutes; turn out on a wire rack. Cool completely.
• Dust with confectioners' sugar.