ALMOND COFFEE CAKE
Kaffekaka med mandel
Almond, cinnamon and sugar were very important ingredients when you baked in earlier days in Sweden (well, they still are). This cake is a fine example of old-fashioned Swedish baking, but it's just as good nowadays, juicy and lovely in taste.
1 cake in a pan holding 6 cups
7 oz butter or margarine
1 cup sugar
3 eggs
1.6 cups flour
1 teaspoon baking powder
3 tablespoons coarsely chopped almonds
2 teaspoons cinnamon
0.4 cup crème fraîche or soured cream
2 tablespoons flaked almonds
1 tablespoon sugar
1 teaspoon cinnamon
Grease and bread a rectangular or round baking pan, holding approx 6 cups. Heat the oven to 320F.
Stir fat and sugar until light and fluffy. Add the eggs, one by one. Mix flour and baking powder well and stir this in together with Almonds and cinnamon. Last, stir in crème fraîche or soured cream. Pour the batter in the cake pan and sprinkle with flaked almonds, sugar and cinnamon. Bake for about 30 minutes.
Increase the heat to 350F and bake for another 30 minutes or so or until puffed up, nicely colored and done - try with a tester.
Gently loosen the cake from the sides of the pan but leave it in the pan for a few minutes. Unmould and let get cold under the pan, which keeps it moist.
Enjoy!
Bella
Kaffekaka med mandel
Almond, cinnamon and sugar were very important ingredients when you baked in earlier days in Sweden (well, they still are). This cake is a fine example of old-fashioned Swedish baking, but it's just as good nowadays, juicy and lovely in taste.
1 cake in a pan holding 6 cups
7 oz butter or margarine
1 cup sugar
3 eggs
1.6 cups flour
1 teaspoon baking powder
3 tablespoons coarsely chopped almonds
2 teaspoons cinnamon
0.4 cup crème fraîche or soured cream
2 tablespoons flaked almonds
1 tablespoon sugar
1 teaspoon cinnamon
Grease and bread a rectangular or round baking pan, holding approx 6 cups. Heat the oven to 320F.
Stir fat and sugar until light and fluffy. Add the eggs, one by one. Mix flour and baking powder well and stir this in together with Almonds and cinnamon. Last, stir in crème fraîche or soured cream. Pour the batter in the cake pan and sprinkle with flaked almonds, sugar and cinnamon. Bake for about 30 minutes.
Increase the heat to 350F and bake for another 30 minutes or so or until puffed up, nicely colored and done - try with a tester.
Gently loosen the cake from the sides of the pan but leave it in the pan for a few minutes. Unmould and let get cold under the pan, which keeps it moist.
Enjoy!
Bella
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