Norwegian Lingonberry Cake with Streusel Topping
Indulge in the irresistible charm of this Norwegian Lingonberry Cake with Streusel Topping, a delightful blend of tart lingonberry jam and buttery layers crowned with a cinnamon-scented crumble. Perfect for breakfast, dessert, or a cozy coffee break, this cake features a moist, tender crumb complemented by the sweet crunch of a golden streusel. With its simple preparation and balanced flavors, this Nordic-inspired treat is a true showstopper, offering a taste of Scandinavian comfort with every bite. Whether you're serving it during a special gathering or enjoying it as a daily indulgence, this lingonberry cake is sure to transport your taste buds to the heart of Norway.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsalted butter (softened)
- 2 large eggs
- 0.5 cup whole milk
- 1.5 teaspoons vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup lingonberry jam
- 0.5 cup brown sugar (packed)
- 0.5 cup all-purpose flour (for streusel)
- 0.25 cup unsalted butter (for streusel, cold and cubed)
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
In a medium bowl, whisk together 2.5 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoon of salt. Set aside.
In a large mixing bowl, cream 0.75 cup of softened unsalted butter and 1 cup of granulated sugar using a hand or stand mixer until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Mix in 1.5 teaspoons of vanilla extract.
On low speed, alternately add the dry flour mixture and 0.5 cup of whole milk to the batter in three additions, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Spread half of the batter evenly into the prepared cake pan. Use a spatula to smooth the surface.
Evenly spread 0.75 cup of lingonberry jam over the batter, leaving a small border around the edges to prevent spilling during baking.
Top with the remaining batter and smooth it out carefully with a spatula, making sure to fully cover the lingonberry layer.
For the streusel topping, combine 0.5 cup of all-purpose flour, 0.5 cup of brown sugar, and 1 teaspoon of ground cinnamon in a small bowl. Add 0.25 cup of cold, cubed butter and use your fingers or a pastry cutter to work the butter into the mixture until crumbly.
Sprinkle the streusel topping evenly over the cake batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Slice and enjoy your Norwegian Lingonberry Cake with Streusel Topping alongside coffee or tea.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 64.1 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
