Norwegian Lingonberry Cake With Streusel Topping Recipes

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.

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.

Steps:

• Preheat oven to 350°. Sprinkle 1/2 cup almonds onto bottom of a greased 10-in. springform pan. In a large bowl, combine cake mix and cardamom; cut in margarine until crumbly. Reserve 1 cup mixture for topping. To remaining mixture, beat in sour cream, 1 egg and 1 teaspoon almond extract. Spread over almonds., In another large bowl, beat cream cheese, sugar substitute and remaining 1 teaspoon almond extract until smooth. Gently beat in remaining egg. Alternately drop cream cheese mixture and jam over cake mix. Sprinkle with reserved topping. Bake for 40 minutes., Sprinkle with remaining 1/2 cup almonds. Bake until edges are golden brown and center is almost set, 30-40 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerated until chilled, at least 4 hours, covering when completely cooled. Remove rim from pan. Serve with whipped cream, if desired. Refrigerate leftovers.

Steps:

• Place the dry streusel ingredients in the bowl of a food processor. Drop in the butter, and pulse until small crumbs form. (This can also be done in a bowl with a pastry blender.) Set aside.
• Preheat the oven to 375 degrees. Oil an 8-inch square pan.
• To prepare the cake batter, cream the softened butter in a large mixing bowl. Add the sugar a little at a time, and beat until the mixture is light and fluffy. Add the egg, and beat well.
• Sift together the flour, cornstarch, baking powder and salt. Add the vanilla extract to the milk. With the mixer on low speed, add the sifted dry ingredients to the butter mixture, alternating with the milk and vanilla mixture. Next, turn off the mixer, add the blueberries, and stir in by hand.
• Spread the batter evenly in the oiled cake pan. Spoon the streusel topping evenly over the batter, place in the oven, and bake for 40 to 45 minutes, or until a toothpick comes out clean from the center of the cake. Let the cake cool for 15 minutes, then cut into squares, and serve warm.

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease the bottom of one 10 inch springform pan.
• Reserve 8 whole nuts for garnish.
• Pulse the remaining nuts in a food processor until ground, and reserve 1 tablespoon of ground nuts for garnish.
• Melt margarine or butter in a small saucepan over low heat, cool.
• In a large bowl beat eggs, sugar, and 1 teaspoon vanilla extract until thick and lemon colored (about 2 to 3 minutes).
• Add flour, baking powder, salt, and ground nuts, mix well.
• Continue to beat mixture while slowly adding the cooled melted butter or margarine until blended (mixture will be thick).
• Spread batter into prepared pan.
• Bake at 350 degrees F.
• for 35 to 40 minutes or until a toothpick inserted in center comes out clean.
• Cool in pan for 15 minutes then remove sides of pan.
• Remove pan bottom and invert onto a serving plate.
• Cover with a cloth towel and cool for another 30 minutes before glazing.
• To Make Glaze: In a medium saucepan bring whipping cream just to a boil, take off heat and stir in the semi-sweet chocolate chips (or milk chocolate) until melted and smooth.
• Stir in 1/2 teaspoon vanilla extract.
• Spread glaze over top of cooled cake, allowing it to run down the sides.
• Sprinkle reserved ground nuts around top edge and arrange whole nuts over ground nuts.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix 2 tablespoons white sugar and 2 teaspoons cinnamon together and sprinkle 1/2 of the mixture into the bottom of the greased baking pan. Save remaining 1/2 and set aside for sprinkling over cake batter.
• Cream together sugar, butter, and vanilla extract with an electric mixer in a large bowl. Add eggs; mix to combine.
• Sift together all-purpose flour, cinnamon, baking powder, and salt in a separate bowl. Stir into the egg mixture in batches, alternating with milk.
• Pour batter into the prepared baking pan. Sprinkle with reserved cinnamon and sugar mixture. Set aside.
• Mix brown sugar and cake flour together in a bowl until well combined. Cut in butter using a pastry blender; work mixture until crumbly to create streusel. Sprinkle streusel on top of cake.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before serving.

Steps:

• Heat oven to 325.
• Grease a 9X9 baking pan.
• In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt until blended.
• With a mixer, beat butter, sugar, and vanilla on medium speed until well blended.
• Reduce speed to low and add eggs one at a time, mixing until just incorporated.
• Then alternately fold in flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture.
• Then fold in the 1/2 cup of cranberries.
• Scape batter into the prepared pan.
• Bake for 40 minutes.
• STREUSEL TOPPING DIRECTIONS:.
• While the cake is baking, mix the brown sugar, flour, cinnamon, and cold butter together with a fork and form small crumbs.
• Stir in walnuts and cranberries.
• After the cake has baked for 40 minutes, sprinkle with the topping.
• Continue baking for about 10 minutes.
• Cool to room temperature. Cut into squares and serve.

Steps:

• Preheat the oven to 200°C.
• If using frozen lingonberries, let them thaw slowly in refrigerator. Bring the quark and the butter to room temperature.
• Prepare the dough for the bottom crust. Stir the quark until smooth, add the soft butter. Mix thoroughly. Finally add the flour mixing it in gently by hand. Stir just until combined, do not overmix.
• Cut a disk of parchment paper and place on the bottom of a small springform cake pan (Ø 20 cm). Using your hands, lightly press the soft dough onto the bottom and the sides (about 3 cm up) of the pan.
• Although the amount of dough may seem inadequate, just keep spreading it patiently. The crust will be fairly thin. Place the pan in refrigerator.
• For the filling, mix the quark until smooth. Mix in the sugar and the vanilla sugar, then the flour, the cream and the egg. Mix until smooth.
• Gently mix the lingonberries with the brown sugar. Spread the mixture on the bottom crust. Pour the quark mixture evenly on top. Bake for about 30-40 minutes
• Bake the cake in the lower part of the oven, preferably using the bottom heat. Otherwise the bottom crust may easily remain half-baked and soggy. Using a glass pie dish will also help to determine when the bottom crust is cooked enough. The centre of the filling will remain slightly wobbly.
• In room temperature, let the cake cool thoroughly in the pan.
• When the centre of the cake is firm enough, remove the cake from the pan, cut in slices and serve. The cake may also be served chilled.