Norwegianlingonberrycakewithstreuseltopping Recipes

LINGONBERRY CAKE - NORWAY

Steps:

• Preheat the oven to 400 degrees F.
• Combine flour, sugar, and baking powder, then cut in the butter with pastry blender.
• Add the egg and mix well.
• Fold in the lingonberry preserves.
• Spread into a greased 8x12 inch pan.
• Combine the streusel ingredients, and
• spread it over the batter.
• Bake 25-30 minutes, until golden. Cool in the pan.
• Lift out a quarter or half of the cake, and cut into slices. Continue with portions in this way.

NORWEGIAN LINGONBERRY CAKE WITH STREUSEL TOPPING

Steps:

• Preheat oven to 400°F.
• Mix flour, sugar, cardamom and baking powder together well.
• Cut in butter with a pastry blender or with two knives.
• Beat the egg. Add into flour mixture and mix well.
• Spread the batter into a greased and floured 8x11 pan.
• Spread lingonberry preserves over batter.
• Sprinkle streusel topping over lingonberry preserves.
• Bake for 25-30 minutes or until golden.
• Cool in pan before serving.

BLUEBERRY SNACK CAKE WITH STREUSEL TOPPING

Steps:

• Place the dry streusel ingredients in a food processor bowl. Drop in butter and pulse until small crumbs form. This can be done in a bowl with a pastry blender too. Set aside.
• Preheat oven to 375 degrees. In a large mixing bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg, and beat well. Add the dry ingredients to the butter mixture alternating with the milk & vanilla. Mix well. Stir in the blueberries by hand. Spread the batter evenly in an oiled 8-inch square cake pan. Spoon the streusel topping evenly over the batter, and bake for 40-45 minutes. Let cake cool for 15 minutes and then cut into squares and serve warm.