I found this recipe last week on Facebook. Oddly enough, I was preparing a smorgasbord for my church, and I needed to make a dessert. I adapted the ingredients so that it would be more of a Swedish dessert. I think cardamom would work nicely in this recipe, however, did not have it. Feel free to add ¼ teaspoon to the recipe when you make it.
Cake:
Ingredients:
3 c. all purpose flour
¼ t. salt
1 c. sugar
4 t. baking powder
1½ c. milk
2 eggs, lightly beaten
2 t. vanilla
½ c. butter, melted
Place a mixing bowl in the mixer. In the mixing bowl, combine flour, salt, sugar and baking powder. Slowly combine with the mixer.
In a 2 cup measuring cup, add milk, eggs and vanilla. Stir to combine.
In a mixer, slowly add the milk/egg/vanilla mixture with the mixer running. Mix until incorporated. With the mixer continuing to run, slowly add the butter.
Grease a 9x13 baking dish with a non-stick coating and add the batter.
Topping:
Ingredients:
1 c. butter, softened
1 c. brown sugar
2 T. all purpose flour
1 T. cinnamon
In a separate bowl, mix all ingredients until well combined. Drop evenly with a spoon over the batter. Swirl with a knife.
Preheat oven to 350º. Bake for 28-32 minutes, or until cake tester comes out clean. (I had to bake an additional ten minutes - ovens may vary).
Remove from oven and allow to cool for 10 minutes.
Glaze:
Ingredients:
2 c. powdered sugar
6-7 t. milk
1 t. almond extract
1 t. butter, softened
Combine ingredients and drizzle over warm cake.
To garnish, drain nine maraschino cherries and cut in half. Chop ¼ c. pecans. Place cherries onto warm glaze, as shown in the photo. Sprinkle with pecans.
This recipe makes 18 servings and would be appropriate as a dessert or for a breakfast/brunch.
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