Ingrédients pour Norwegian Lingonberry Cake With Streusel Topping
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon ground cardamom
- 2 teaspoons baking powder
- Unsalted Butter
- 2 large eggs
- 1 cup lingonberry preserves (or raspberry preserves)
- Oatmeal
- 1 cup (2 sticks) cold unsalted butter
- Vanilla Extract
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Comment préparer Norwegian Lingonberry Cake With Streusel Topping
- Preheat oven to 400°F (200°C). Grease and flour an 8x11 inch baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 teaspoon ground cardamom, and 2 teaspoons baking powder.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- In a separate bowl, beat 2 large eggs.
- Add the beaten eggs to the flour mixture and mix until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Spread 1 cup lingonberry preserves (or raspberry preserves) over the batter.
- Sprinkle the streusel topping evenly over the preserves.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
- Let the cake cool completely in the pan before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
140g
Fat
34g
Carbs
21g
