NORWEGIAN BUTTER CAKE
My mother-in-law’s parents are from Norway so celebrating Norwegian traditions at Christmas is extra special. This is her family recipe for Norwegian Butter Cake. It behaves a bit more like a blondie than an airy cake. It’s buttery and gooey and sooooo delicious! We are celebrating Christmas this year with a few more Norwegian traditions. For Christmas Eve, I’ll prepare a Julebord (or Yule Board), which is like a smorgasbord or buffet with meats, cheeses, cucumber salad, meatballs and rice pudding for dessert.
On Christmas Day, we will make Krumkake which sounds like a cake but is actually a thin delicate cookie you make with a waffle iron style press. You pour the batter inside the press and it embosses the cookies with a gorgeous pattern. You can eat them flat or rolled and fill them with whatever you like. My mother-in-law says her mom used to fill them with whipped cream and berries. I’m also thinking Nutella and banana! These Krumkake irons are a one-trick pony so if you’re up for trying some Norwegian Christmas sweets, I suggest you try this super simple recipe for butter cake. Top with a flurry of powdered sugar and serve.
Norwegian Butter Cake
Ingredients
- 1 1/2 sticks unsalted butter
- 1 1/2 cup sugar
- 2 eggs
- 1 1/2 cup all purpose flour
- 3 Tablespoons sliced raw almonds
- Pinch salt
- Powdered sugar for dusting after baking
Instructions
- Preheat oven to 350 degrees.
- Grease or line a 9 inch cast iron skillet, cake pan or pie pan with parchment
- In a stand mixer beat the sugar with the melted butter on medium for a few minutes until well combined.
- Beat in eggs, one at a time.
- Add salt & flour. Stir on low until just combined.
- Pour batter into pan. Top batter with sliced almonds.
- Bake for 40-50 minutes. Allow to cool. Sprinkle with powdered sugar. Should be soft but not runny, like the texture of a brownie or more firm if desired.