Cinnamon Bun Cake With Lingonberries

This cake tastes like Swedish cinnamon buns and reminds me of them. If you put the pearl sugar in the pan, the cake will become rather sweet, but it will impart a wonderful crunch to the cake that will make all the difference.

Cinnamon bun cake with lingonberries

Ingredients

CARDAMOM CAKE
  • 300 g (2 cups) all purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tsp whole cardamom seeds, finely ground
  • 100 g (1 scant stick) softened butter
  • 270 g (1 + 1/4 cup) granulated sugar
  • 1/4 tsp vanilla powder
  • 1 large egg
  • 100 mL (1/3 cup + 1 1/2 tbsp) sour cream
  • 150 mL (2/3 cup) milk
  • 60 g lingonberries (fresh or frozen)
  • Pearl sugar (can be omitted)
BROWN BUTTER FROSTING
  • 100 g unsalted butter
  • 1 1/2 tsp. ground cinnamon
  • 45 g (1/3 cup) powdered sugar
  • pinch of salt
  • 1-2 tbsp. milk
CREAM CHEESE GLAZE
  • 75 g cold cream cheese
  • 75 g (1/2 cup) powdered sugar
  • 1-2 tbsp. milk
DECORATION
  • Cinnamon
  • Pearl sugar
Cinnamon bun cake with lingonberries

Instructions

CARDAMOM CAKE

  1. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Two 6 inch (15 cm) cake pans should be greased. Using pearl sugar, “dust” the edges and bottoms of the pans. If you don’t have pearl sugar, bread crumbs or all-purpose flour would suffice, but the crunch will be lacking. I haven’t tried dusting the pan with granulated sugar, but it could work.
  2. Combine the flour, baking powder, salt, and powdered cardamom in a medium mixing basin. Remove from the equation.
  3. 2 minutes in a large mixing basin, beat butter, sugar, and vanilla until pale and creamy. Beat in the egg until it is completely smooth.
  4. In a large mixing bowl, combine the dry ingredients and fold them into the butter and egg mixture. Stir in the sour cream and milk until the mixture is completely smooth.
  5. Half of the batter (1/4 of the batter in each pan) should be divided between the prepared cake pans, and the tops should be smoothed with a spoon. Top with lingonberries, then divide the remaining batter between the pans, smoothing the tops with a spoon once more. More pearl sugar can be sprinkled on top.
  6. Bake the cakes for about 50 minutes on the lowest rack, or until a cake tester comes out clean. Allow 5 minutes for the cakes to cool in their pans before inverting onto a wire rack to cool entirely.

BROWN BUTTER FROSTING & ASSEMBLY

  1. In a small saucepan, melt unsalted butter over medium heat, stirring constantly. Cook, stirring often, for another 5-10 minutes, or until the milk solids have become brown and the butter has a nutty aroma.
  2. In a small bowl, scrape the melted butter and browned parts and refrigerate until almost firm but still soft enough to be whipped with an electric mixer (about 20-30 minutes in the freezer, an hour or so in the fridge).
  3. For about 2 minutes, beat the butter until pale and creamy. Add the cinnamon, powdered sugar, and salt and mix for 2-3 minutes, or until thoroughly smooth and fluffy. Add the milk and continue to beat until the frosting is smooth.
  4. Spread frosting on the first cake layer and place it on a dish. Place the second layer on top of the frosting.

CREAM CHEESE GLAZE & DECORATION

  1. Beat  together the cream cheese and powdered sugar until completely smooth. Add milk until it reaches the desired consistency.
  2. Using a spoon, drizzle the glaze over the cake. Cinnamon and pearl sugar are sprinkled on top.

Source: Call Me Cupcake

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