Fika

Brown Butter Swedish Oat Crisps (Havreflarn)

March 21, 2020 by Kristi 4 Comments

Most oatmeal cookies are a hearty affair, craggy and thick, chock full of extras such as dried fruit, chocolate or butterscotch chips. While there is nothing wrong with your standard oatmeal cookie, let me introduce you to something entirely different….the Swedish Oat Crisp. It is like no other oatmeal cookie you’ve had before. Light and crispy and nearly see-through thin, these Brown Butter Swedish Oat Crisps are a very Scandinavian take on the oatmeal cookie. And thankfully, they are also an incredibly easy afternoon baking project that comes together in less than an hour and makes an ideal accompaniment to your afternoon cup of coffee.

Brown Butter for Rich, Nutty Flavor

My recipe for Swedish Oat Crisps is pretty straightforward but with one little extra step: browning the butter. Brown butter is quite simply butter that is melted in a skillet on the stove until it smells nutty and turns golden brown in color. It is easy to make and adds toasty, caramel notes to baked goods. If you’ve never baked with brown butter before you are in for a treat. If you enjoy the rich, nutty flavor it brings to these Swedish Oat Crisps, try it in my recipe for Krumkake or this delicious Simple Brown Butter Carrot Cake).

The Best Way to Melt and Drizzle Chocolate

I tried several methods for both melting the chocolate and drizzling it over the cookies. I achieved the best results with microwaving semi-sweet chocolate chips at 50% power for one minute at a time, stirring between each interval. In my microwave, it took about three minutes to melt one cup of chocolate.

As far as drizzling goes, I tried using a fork (not very easy to control), but found that it was much easier to place the warm melted chocolate in a quart-sized ziploc freezer bag and snip a tiny hole in the corner. This creates a makeshift pastry bag that produces a nice, even zig zag drizzle every time. Better Homes and Gardens magazine has a great article about melting, dipping and drizzling chocolate here if you are interested in learning more.

I hope you give these Swedish Oat Crisps a try! They are a perfect afternoon fika treat…light, crispy and a little bit chocolate-y. Just right for coffee. Let me know how it goes in the comments below!

Brown Butter Swedish Oat Crisps (Havreflarn)

★★★★★

5 from 1 reviews

A light and crispy oatmeal cookie drizzled with chocolate. Perfect to go with that afternoon cup of coffee!

Author: Kristi
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 24 cookies 1x
Category: fika
Method: baking
Cuisine: Swedish, Nordic

Scale

Ingredients

5 tablespoons unsalted butter

1 ¼ cups quick rolled oats (or old-fashioned oats pulsed briefly in a food processor)

1 tablespoon flour

1 teaspoon baking powder

¼ teaspoon fine salt

1 large egg

½ cup sugar

½ teaspoon vanilla extract

1 cup semi-sweet chocolate chips, melted

Instructions

Preheat oven to 350 degrees and line two rimmed baking sheets with parchment paper. Set aside.
Place butter in a medium skillet (preferably not nonstick or cast iron so that you can more easily see the color change) and heat over medium low heat, swirling the pan frequently. Once the butter has melted, continue to cook, swirling the pan frequently, until the butter has a nutty aroma and is golden brown in color. Don’t walk away from the stove! Brown butter can go from perfect to burnt in a matter of seconds. Immediately transfer brown butter to a bowl to cool.
Whisk oats, flour, baking powder and salt together in a medium bowl. Set aside.
Combine egg, sugar and vanilla in a large bowl and whisk until sugar is dissoved and mixture is frothy. Add brown butter and whisk until everything has just come together. Add dry mixture and stir to combine.
Drop heaping teaspoonfuls of batter onto prepared cookie sheet, leaving at least 2 inches between each cookie (they will spread considerably). Bake 10-12 minutes, or until the cookies are set and the edges are golden brown. Cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely. Repeat with remaining batter.
Drizzle cookies attractively with warm melted chocolate. Allow to dry before serving.

Keywords: oatmeal, cookie, crisps, havreflarn, chocolate, fika

Scandinavian Almond Tartlets (Sandbakkels in Norwegian or Mandelmusslor in Swedish)

March 6, 2020 by Kristi Leave a Comment

Scandinavian Almond Tarts (Sandbakkels in Norwegian or Madelmusslor in Swedish)

If you are of Scandinavian heritage, perhaps someone in your family owns a box of these cute little tart pans.

Many Scandinavian Americans use them to make these sweet almond tartlets known as Mandelmusslor in Swedish or Sandbakkels in Norwegian, usually during the Christmas season. I also have a friend who claims that she made these into Christmas ornaments! To each her own.

Scandinavian Almond Tartlets (Sandbakkels in Norwegian or Madelmusslor in Swedish)

These almond tartlets are one of those cookies that really deserves a more year-round presence. Easy to make with just the right amount of almond flavor, these almond tartlets not only delicious, they are exceptionally versatile. You can serve them plain, perhaps with a cup of coffee. Or fill them with a myriad of sweet things such as jam, fruit compote (strawberry rhubarb is heavenly!), fresh fruit, lemon curd, pastry cream, whipped cream…..you get the idea.

I know they look kind of fussy and complicated, but the process for making these little Scandinavian Almond Tartlets is really simple. Just press the dough evenly into each tart pan and bake. Done! And for your efforts you are rewarded with these intricate, stunning little cookies that double as mini pastry tarts. And did I mention that they freeze nicely? Whether they are served plain on the afternoon fika tray or filled and served for dessert, it’s great to have a batch of these tartlets ready and waiting in the freezer.

I’ve got a few thoughts for ensuring Scandinavian Almond Tartlet success each and every time:

Chill the dough for at least 30 minutes or up to 24 hours prior to working with it. Not only does this make the dough easier to press into the tart pans, it also gives the final product a more uniform surface.
Don’t bother greasing the tart pans. I used to do this and it was a big extra step that I didn’t enjoy. When I was developing this recipe for the blog, I tried buttering the pans, using a baking spray (like Pam for Baking) and leaving them alone. All the tarts came out of the pan with the same relative ease. Don’t waste time on this extra step.
Press the dough into the tart pans thinly and evenly. That said, don’t drive yourself crazy trying to get them REALLY thin. I promise they will be tasty whether they are thin or a little on the thicker side. My kids, in fact, prefer them a little thicker. And another bonus…they don’t break as easily.

Once you are done pressing, Finish off the top edge of the tart with your fingers. Just make sure the edge is even with the top of the tart pan for an attractive final product.
Once the tarts are baked and have cooled slightly, gently release them from the tart pans. This might take a little practice, but they should release pretty easily with a little wiggling and help from your fingers.

I hope you give these Scandinavian Almond Tartlets a try, and don’t wait for Christmas! They are a year-round cookie if there ever was one. Let me know how they turn out in the comments below. I love hearing from you!

Scandinavian Almond Tartlets (Sandbakkels in Norwegian or Mandelmusslor in Swedish)

A crisp, buttery, almond flavored tartlet that is delicious plain or filled with something sweet!

Author: Kristi
Prep Time: 1 hour 15 minutes
Cook Time: 12-15 minutes
Total Time: 2 Hours
Yield: 25-30 tartlets
Category: baking, fika
Cuisine: Nordic, Scandinavian, Swedish, Norwegian

Ingredients

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

1 large egg

1 cup blanched, slivered almonds, finely ground in a food processor

1/2 teaspoon fine sea salt

1 teaspoon almond extract

2 cups all-purpose flour

Special Equipment Needed:

Scandinavian tart pans

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.

2. Add the egg, followed by the ground almonds, salt and almond extract. Mix until incorporated.

3. Add the flour and mix on low until just combined.

4. Remove the bowl from the mixer and knead the dough gently with your hands inside the bowl for a minute or two until it all comes together into a cohesive whole. Remove the dough from the bowl and place on a large sheet of plastic wrap. Wrap tightly and chill dough for at least 30 minutes.

5. Preheat oven to 375 degrees. Line a rimmed baking sheet with a piece of parchment paper and have 25 or so tart pans at the ready. Remove chilled dough from the refrigerator and tear off a piece that is approximately the size of a walnut. Pat the small piece of dough into the tart pan using your thumbs and fingers. The dough should be uniformly 1/16th inch to an 1/8th inch thick across the surface of the tart pan. Create a nice even edge at the top of the pan.

6. Place 8-10 filled tart pans on a rimmed baking sheet lined with a piece of parchment paper and slide them in the oven for 12-15 minutes or until they are light golden brown in color.

7. Remove the baking sheet from the oven and allow tart shells to cool before handling. Once they are cool enough to touch, tip them upside down and remove the tart shell from the pan. This may require a little help from your fingers or by tapping and/or wiggling the pan a little to loosen the tart shell from the sides. This may take a little practice. Let the tart shells cool upside down on a wire baking rack. Repeat with remaining tart pans, baking 8-10 on a baking sheet at a time. Fill (or don’t fill) as desired.

Notes

These tart shells freeze beautifully. Put any tart shells that you are not immediately eating or filling in a freezer bag and consume at your leisure.

Keywords: almond, tart, cookies, fika, Christmas, holiday

Nordic Lemon Wafers

February 29, 2020 by Kristi Leave a Comment

This time of year calls for lemon. Not only is citrus in season, lemons have a way of bringing a little sunshine to these late winter days and letting our tastebuds know that spring is just around the corner.

Buttery and bursting with lemon flavor, these cheerful Nordic Lemon Wafers are the perfect fika treat to brighten any afternoon. I love a good lemon treat now and then (especially as February gives way to March) and thought it was time to include one here on the blog. I wasn’t sure if they were particularly Nordic, but I found a recipe for Lemon Wafers in Beatrice Ojakangas’s brilliant The Great Scandinavian Baking Book which was proof enough to me that lemon cookies are indeed a Scandinavian thing.

These Nordic Lemon Wafers are a delight. Not only are they easy to make, they are everything a lemon cookie should be…buttery and tender with just the right amount of lemon flavor and covered in a light cream cheese glaze to finish things off just right.

Lemon Cookie Tips and Tricks

I have just a few thoughts for ensuring lemon cookie success every time:

Use a high-quality, all-natural lemon extract for big lemon flavor. It can be difficult to coax enough lemon flavor from juice and lemon zest alone. Lemon extract packs a serious lemon punch which is just what this cookie calls for.
Chill the dough prior to shaping. The dough will be much easier to work with if it’s been in the refrigerator for an hour or so prior to working with it.
Roll and flatten each cookie with the bottom of a glass covered in parchment paper. Several of the recipes I tried called for rolling the dough out and then using a cookie cutter to create circles. This method requires dusting your rolling surface, pin and the dough with a good amount of flour to prevent the dough from sticking. When I tried this, I ended up with many misshapen circles after attempting to pry them off of my kitchen counter with a thin spatula. Rolling the dough between your hands into a ball and then flattening the ball with the bottom of a parchment covered glass is the way to go. Not only does this method require no additional flour (resulting in a more tender cookie), it also creates perfect circles every time.

Don’t overbake. There is something about lemon cookies and browning that that just doesn’t go together. Keep them light in color for the best flavor.

I hope you bake a batch of these sunshine-y Nordic Lemon Wafers sometime soon. They are likely to become a new fika favorite!

Nordic Lemon Wafers

The perfect lemon cookie for afternoon fika…buttery and tender with just the right amount of lemon flavor and covered in a light cream cheese glaze to finish things off just right.

Author: Kristi
Prep Time: 1 hour + 1 hour chilling time
Cook Time: 12 minutes
Total Time: 2 hours, 15 minutes
Yield: 40 cookies
Category: fika
Method: baking
Cuisine: Nordic, Scandinavian

Ingredients

1 ½ cups all purpose flour

2 tablespoons cornstarch

½ teaspoon fine salt

¼ teaspoon baking powder

⅛ teaspoon baking soda

10 tablespoons unsalted butter, room temperature

½ cup granulated sugar

2 tablespoons freshly sqeezed lemon juice

1 large egg yolk

1 ½ teaspoons lemon extract

Glaze:

1 cup powdered sugar

1 tablespoon softened cream cheese

2 tablespoons freshly squeezed lemon juice

Pinch of salt

Instructions

Whisk flour, cornstarch, salt, baking powder and baking soda together in a medium bowl. Set aside.
Combine butter and sugar together in the bowl of a stand mixer. Mix on medium speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. Add lemon juice, egg yolk and lemon extract and mix until fully combined. Reduce speed to low and slowly add dry ingredients until dough just comes together.
Wrap the dough with plastic wrap and press into a 6 inch disk. Refrigerate until firm, at least 1 hour.
Preheat oven to 325 degrees and line a baking sheet with parchment paper. Remove dough round from the fridge. Working with about a teaspoon of dough at a time, roll dough into a ball between your hands and transfer to the baking sheet, leaving an inch and a half between each cookie. Flatten each ball with the back of a glass covered in parchment paper (to prevent sticking) until you have a disk that is about ¼ inch thick. Bake for 12-14 minutes or until cookies are firm and just beginning to brown on the edges. Cool slightly on the baking sheet and then transfer to a wire baking rack to cool completely. Repeat with remaining dough.
Once cookies have cooled to room temperature, whisk glaze ingredients together. Top each cookie with a small dollop of glaze. Allow glaze to dry before serving, about 15 minutes.

Notes

These cookies freeze nicely, especially if you hold off on glazing until right before you eat them.

Adapted from The Perfect Cookie by America’s Test Kitchen

Keywords: lemon, cookie, Nordic, Scandinavian, fika

Raspberry Hazelnut Hearts

February 6, 2020 by Kristi Leave a Comment

Will you be making sweets for the sweeties in your life this Valentine’s Day? If so, I invite you to consider baking a batch of these easy and festive Raspberry Hazelnut Hearts. Crispy, hazelnut-y and filled with raspberry jam, this tasty little butter cookie has the potential to become a year round fika favorite.

To give credit where credit is due, a variation of heart-shaped thumbprint cookies grace the cover of the January/February 2020 issue of Martha Stewart Living magazine. I’ve been meaning to add a jam thumbprint cookie to the blog for awhile (they are a traditional Scandinavian fika treat after all) and this seemed like the perfect opportunity to develop my own recipe but with sweet heart-shaped vibes that would be perfect for a February fika treat.

I began by doing my research on Swedish jam thumbprint cookies. According to the charming book Fika by Anna Brones and Johanna Kindvall, jam thumbprints in Sweden are known as syltgrottor which literally translates to “jam caves”. They are softer and lighter than their American counterparts and are baked in a small paper liner. In her book, Scandinavian Classic Baking, Pat Sinclair has a recipe for hazelnut thumbprints baked in a more traditional American style. I decided to use that as my model but with those sweet little heart shapes in the middle rather than the traditional thumbprint.

The recipe itself is largely adapted from The Perfect Cookie by America’s Test Kitchen and is incredibly simple and straightforward. Toasted hazelnuts are ground together with flour and salt and added to creamed butter and sugar and an egg yolk. This creates an exceptionally fragrant, crispy hazelnut butter cookie that is the perfect home for a dollop of raspberry jam.

As fancy as those heart shapes in the center of the cookie look, they are deceptively simple to create. Simply use an eating utensil with a flat end or the inside end of a rubber spatula (see photo below) to create a deep “V” in the center of each cookie. The V will open up during baking to create a heart shape. It’s as easy as can be!

This recipe is so fun and easy to make and hits all the right Valentine’s Day notes. Of course you could choose to make a round divot in the center of each cookie for a traditional thumbprint if you would rather. If you decide to go that route, you can use your thumb to make a spot for the jam (obviously) or the back of a rounded teaspoon works well, too. But if it’s February, why not make hearts, right?

I really hope you give these easy Raspberry Hazelnut Hearts a try. They come together in a snap and are a sweet and creative way to let those cookie-loving people in your life know how much you care about them. Happy Valentine’s Day!

Raspberry Hazelnut Hearts

Crispy, hazelnut-y and filled wit raspberry jam, this easy and festive take on the thumbprint cookie is sure to become a year round fika favorite.

Author: Kristi
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 50 minutes
Yield: 24-26 cookies
Category: fika, dessert
Method: baking
Cuisine: Nordic, Scandinavian, Swedish

Ingredients

¾ cup hazelnuts

1 cup all purpose flour

¼ teaspoon fine salt

8 tablespoons unsalted butter, room temperature

⅓ cup granulated sugar

1 large egg yolk

½ teaspoon vanilla extract

¼ teaspoon almond extract

¾ cup raspberry jam or preserves

Powdered sugar for sprinkling, optional

Instructions

Adjust oven racks to upper and lower middle positions and preheat oven to 350 degrees. Place hazelnuts on a rimmed baking sheet lined with parchment paper. Toast in the oven until golden and fragrant, about 10 minutes. Transfer nuts to a clean kitchen towel and wrap them inside allowing the nuts to steam for a minute or so. Rub the nuts between the kitchen towel to remove the skins (don’t worry if all the skins don’t come off).
Transfer toasted hazelnuts to a food processor along with flour and salt. Process until mixture is finely ground.
Place butter and sugar in the work bowl of a stand mixer. Mix on medium until light and fluffy, about 3 minutes. Add egg yolk and extracts and mix until fully combined. Slowly add flour and hazelnut mixture and mix on low until just combined.
Line two rimmed baking sheets with parchment paper. Drop 12 tablespoons of dough onto each baking sheet and roll each tablespoon of dough into a ball leaving at least an inch and a half of space between each cookie. Using the flat edge of an eating utensil or rubber spatula, create a deep V shape in the center of each cookie (for heart-shaped thumbprints) or press the back of a rounded teaspoon in the center of each cookie (for traditional thumbprints).
Bake cookies for 16-18 minutes or until golden brown, rotating baking sheets halfway through. Cool cookies on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
Meanwhile, make the raspberry filling. Heat jam in a saucepan over medium low heat until bubbling. Pour through a fine mesh strainer and discard seeds. Spoon jam into the center of cooled cookies (or use a squeeze bottle or piping bag for more precision). Allow jam to set slightly before serving. Sprinkle with powdered sugar if desired.

Notes

Inspired and adapted from Scandinavian Classic Baking by Pat Sinclair, The Perfect Cookie by America’s Test Kitchen and the January/February 2020 issue of Martha Stewart Living Magazine.

Keywords: raspberry, hazelnut, cookies, thumbprint, fika, Valentine’s Day, heart

Almond Tiger Cake

January 17, 2020 by Kristi Leave a Comment

I think you would be hard pressed to find someone who, when asked what their favorite type of cake is, says “marble cake, of course!” Generally something one comes across at a graduation or birthday party, the marble cake seems to be the choice of the indecisive. Hmmm…do I want chocolate or vanilla…how about both? But as we all know, marble cake is not usually the coming together of two delicious flavors into something greater than the sum of its parts. It does have a pretty swirl, though, and does its job of making us feel like we are making everyone happy.

Introducing the Tiger Cake

In the Nordic countries, a marble cake is known as a Tiger Cake. Isn’t that charming? Perhaps the poor marble cake just needs a name change and a good recipe to go along with it. I recently set out to make my own version of Tiger Cake, one that was not only beautiful but delicious in its own right. I also wanted my Tiger Cake to be a fika-style cake…..something unfussy and simple enough to make on a lazy weekend morning and pair with an afternoon cup of coffee or tea.

The recipes I found in my research were all quite similar. There was one, however, from an issue of King Arthur Flour’s Sift magazine (such a beautiful publication if you haven’t seen it), that included almond flour in addition to all-purpose along with a bit of almond extract. I knew I wanted both in my recipe as that touch of almond flavor brings a delightful Scandinavian vibe to any baked good. The almond flour and a bit of sour cream in the batter added much needed tenderness and a moist texture in the final product that is something between a butter cake and a pound cake.

The Bundt Pan Wins

After trying a recipe or two that called for a loaf pan, I quickly decided I wanted to bake my cake in a bundt pan. It adds visual interest and has a way of turning a very simple cake into something special just because of the pan you chose to bake it in.

As far as achieving a “tiger look” with batter, I read a few different theories on the best way to create that marbled appearance In the end I chose to simply alternate spoonfuls of batter in the bundt pan and than swirl a a skewer through it a few times in a figure-8 motion. This did the trick and wasn’t overly fussy or time consuming.

Tips and Tricks for Great Almond Tiger Cake

I’ve got just a few thoughts for making your Almond Tiger Cake the best it can be:

Use a baking spray rather than greasing and flouring your bundt pan. I’ve done both, and the appearance of the cake baked in a pan sprayed with baking spray is far superior to that of a greased and floured pan. It can be difficult to prevent flour from settling in the grooves of your bundt pan, and this can lead to unsightly lines of flour in your baked cake. In order to achieve the best appearance possible, go with the baking spray.
Use a bit of almond flour in the batter. There is a wonderful article here at the King Arthur Flour website which discusses the virtues of including a bit of almond flour in your baked goods. It does, indeed, create a tender and moist final product. You will find it in many of the cakes I bake and for good reason.

Create a paste with the cocoa powder, espresso powder and hot water prior to folding it in to half of the batter. This helps it come together more quickly and easily than if you simply add the cocoa powder straight to the batter and mix from there. Overmixing is never a good idea as it can toughen the texture of your cake. The more gently and efficiently you can fold the chocolate mixture into the batter, the happier you will be with your final product. And the espresso powder? It will deepen the chocolate flavor without adding any coffee flavor. It really makes a big difference.
Don’t overthink the pattern as you alternate spoonfuls of batter in the cake pan. This isn’t meant to be perfect, just a charming, haphazard mix of chocolate and vanilla swirled together.

Tap the pan on the counter a few times to help the batter settle and resist the urge to smooth out the top of the batter. This will help create that tiger appearance in the baked cake.

Run a skewer through the batter in a figure-eight motion a few times until swirls begin to appear. Not only will this create the look you are after, it will also help the batter settle without you having to smooth out the top.

Go forth and make this easy and delicious Tiger Cake! This one is worth it, I promise. Who knows? Maybe it will become your new favorite.

Almond Tiger Cake

A deliciously moist and tender marble cake made with a bit of almond flour and almond extract.

Author: Kristi
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes + cooling time
Yield: 1 9-inch bundt cake 1x
Category: desserts, fika
Method: baking
Cuisine: Nordic, Scandinavian, Swedish

Scale

Ingredients

3 cups all purpose flour

¾ cup almond flour

2 teaspoons baking powder

1 ¼ teaspoons fine salt

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

2 large eggs

½ cup sour cream

2 teaspoons vanilla extract

1 teaspoon almond extract

1 cup whole milk

¼ cup cocoa powder

¼ teaspoon espresso powder

3 tablespoons hot water

Instructions

Preheat oven to 350 degrees. Spray a 10 cup capacity bundt pan with baking spray (such as Pam for Baking) or, alternatively, grease and flour the pan. Set aside.
Combine flour, almond flour, baking powder and salt in a medium bowl and whisk together. Set aside.
Combine butter and sugar in the work bowl of a stand mixer. Cream together at medium speed until light and fluffy, 2-3 minutes. Add eggs one at a time, thoroughly mixing between each addition and scraping down the sides of the bowl as necessary. Add the sour cream and extracts and mix until smooth. Reduce mixer speed to low and add ⅓ of the milk followed by ⅓ of the flour mixture and mix until just combined. Repeat this process two more times ending with the final ⅓ of the flour mixture.
Transfer about half of the batter to a separate bowl. Whisk cocoa powder and espresso powder with hot water in a small bowl until a thick paste forms. Fold cocoa mixture into this batch of batter until consistent in color.
Alternate dropping heaping spoonfuls of the white and brown batters into the prepared pan, creating a checkerboard effect. Tap the pan on the counter a few times to help the batter settle.
Stick a skewer into the batter and swirl it back and forth in a figure eight motion as you make your way around the pan a few times creating a marbled effect.
Transfer pan to the oven and bake until a skewer inserted in the center of the cake comes out clean, about 55-60 minutes. Transfer pan to a wire rack and cool for 20 minutes. Invert cake onto a serving plate and cool completely before serving.

St. Lucia Buns (Lussekatter)

December 9, 2019 by Kristi Leave a Comment

The Story of Saint Lucia

Before the adoption of the Gregorian calendar we use today, Scandinavians recognized December 13th as the longest night of the year. When Christianity found its way to northern shores, monks brought with them the story of Saint Lucia, a young Italian girl who worked to help persecuted Christians who were hiding in the catacombs of Rome under the reign of Diocletian in 285 AD. In order to keep her hands free so that she could carry as many supplies as possible, Saint Lucia attached candles to a wreath on her head to provide her with much-needed light in the dark catacombs.

Celebrating St. Lucia Day

In modern Scandinavia, December 13th or St. Lucia Day is a celebration of light in the midst of the darkest time of the year and serves as a kickoff to the Christmas season in Sweden. Festivals of light are held in towns and schools all over the country on December 13th, with one girl chosen to portray Saint Lucia wearing a white dress, red sash and a crown of candles on her head.

St. Lucia Buns

It is customary to serve these bright, sunny saffron buns on St. Lucia Day in Sweden, either for breakfast with coffee or for an afternoon fika treat paired with a steaming cup of glögg. Soft, slightly sweet and studded with golden raisins, cheerful St. Lucia Buns are a reminder that longer days and sunlight are just around the corner.

Use the Tangzhong Method

For this St. Lucia Bun recipe, I revisited the sweet bun dough I developed for my beloved Swedish Cinnamon Buns. I used the same simple bread-making technique called tangzhong which helps yeasted baked goods stay soft and tender. Basically, a small amount of the flour and liquid (water, milk or a combination of the two) is cooked on the stove for a very short period of time creating a roux-like mixture. This process gelatinizes the starches in the flour allowing them to absorb more liquid and results in a higher rise and a more tender, moist bun that stays that way for a longer period of time. It’s a quick and easy step that makes a big difference in texture.

A Little Saffron Goes a Long Way

St. Lucia Buns customarily contain saffron which adds an exotic flavor and a bright yellow hue to the final product. In my testing, however, I discovered that too much saffron could be overpowering to these delicate buns. I found a recipe for St. Lucia Buns in the book Bread Illustrated by America’s Test Kitchen that called for a mere 1/4 teaspoon of saffron threads AND a bit of turmeric to bring additional yellow color without more saffron flavor. This was my favorite combination by far….a beautiful yellow dough and just a hint of saffron flavor.

Give these delicious St. Lucia Buns a try, either on December 13th in celebration of St. Lucia Day or anytime during the holiday season. They are a bright and cheerful reminder that these dark days won’t last forever.

St. Lucia Buns (Lussekatter)

A soft, slightly sweet Scandinavian saffron bun that is traditionally served on St. Lucia Day (December 13th).

Author: Kristi
Prep Time: 50 minutes + 1 1/2 hours rising time
Cook Time: 20 minutes
Total Time: 2 hours and 45 mintues
Yield: 16 buns
Category: baking
Cuisine: Nordic, Scandinavian, Swedish

Ingredients

For the Tangzhong:

5 tablespoons water

⅛-¼ teaspoon saffron threads, crumbled

⅛ teaspoon ground turmeric

5 tablespoons whole milk

3 tablespoons all-purpose flour

For the dough:

5 tablespoons melted unsalted butter, cooled

½ cup whole milk, slightly warm

2 teaspoons instant yeast

1 teaspoon fine salt

¼ cup granulated sugar

3 cups + 2 tablespoons all-purpose flour

1 large egg

All of the Tangzhong, cooled

⅓ cup golden raisins, chopped

For the Egg Wash and Topping:

1 large egg

1 tablespoon water

Pinch of salt

Pearl sugar for topping

Instructions

Make the tangzhong: Bring water to a boil in a medium saucepan. Remove from heat and add saffrom and turmeric. Steep for 15 minutes. Add milk and flour. Whisk until combined and no lumps remain. Place saucepan over medium heat and cook mixture, whisking constantly, until it thickens, about 1-2 minutes. Set aside to cool.
Make the dough: While the tangzhong is cooling, begin preparing the rest of the ingredients for the dough. Combine yeast, salt, sugar and flour in the bowl of a stand mixer. Whisk briefly by hand to combine.
Attach the dough hook to the mixer. Add melted and cooled butter, slightly warm milk, egg and the cooled Tangzhong (it can be slightly warm to the touch) to the dry ingredients. Mix on medium low until fully combined.
Increase mixer speed to medium and knead mixture for 3-4 minutes or until dough is slightly tacky but not sticky and clears the side of the bowl. Add raisins and continue to knead until they are evenly distributed throughout the dough. You can also mix and knead the dough by hand but it will take longer, more like 8-10 minutes.
Cover bowl with plastic wrap and allow the dough to rise for an hour or until 1 ½ or 2 times its original size. The time will largely depend on the temperature of your kitchen.
Once the dough has risen, preheat oven to 350 degrees and adjust oven racks so that they are in the upper and lower middle positions. Line two baking sheets with parchment paper. Remove the dough from the bowl and place it onto a clean countertop. Roll out with a rolling pin until it is in the shape of a rectangle that is about 16 by 6 inches in size. The dough should be smooth enough that you do not need to add flour during the rolling process. If yours is sticking the rolling pin, however, sprinkle a little flour over the dough as necessary to prevent this from happening.
Using a pizza wheel, cut the folded dough lengthwise into 16 one inch strips. Cover with plastic wrap.
Working with one piece of dough at a time and keeping the rest of the dough covered, roll and stretch the strip of dough between the palms of your hands and the countertop into a 16 inch rope. Coil the ends of the rope in opposite directions creating an “S” shape. Place bun onto prepared baking pan. Repeat with remaining dough, spacing buns about 2 ½ inches apart with 8 buns on each baking pan. Cover with plastic wrap and let rise for 30-45 minutes.
Meanwhile, make the egg wash. Whisk egg, water and salt together in a small bowl. Once the buns have risen and are ready to go into the oven, remove plastic wrap and gently brush the surface of each bun with the egg wash Sprinkle pearl sugar over the top of each bun.
Bake buns for 15-20 minutes or until golden brown, switching and rotating the pans halfway through the baking time. Cool slightly on a wire rack and serve warm. Buns are best when eaten the day they are made.

Keywords: saffron, buns, St. Lucia, raisins, Christmas, Advent, holiday, yeast bread

Pear Cardamom Bundt Cake

November 16, 2019 by Kristi Leave a Comment

Looking for an easy, delicious cake to serve for your next afternoon fika gathering? Look no further. This Pear Cardamom Bundt Cake is just the thing. Made with homemade Roasted Pear Compote with Cardamom, Vanilla and Fresh Ginger (or substitute a chunky applesauce from the store in a pinch), this spiced bundt cake is incredibly moist and bursting with pear flavor. And if you’ve got some of the pear compote on hand, it only takes about 20 minutes to get this baby ready for the oven. That’s my kind of cake!

*The beautiful bundt pan*…a work of art in and of itself

The History of the Bundt Pan

Chances are that you already own a bundt pan. Millions of Americans do. But have you ever wondered how this unusually shaped pan with a hole in the center came to be? It was originally designed by the Nordic Ware company of Minneapolis in 1950 at the specific request of a group of Jewish women who were looking to recreate traditional Eastern European cakes that had a hole in the center. But the popularity of the bundt pan didn’t really take off until 1966 when the Tunnel of Fudge bundt cake won second place in the annual Pillsbury Bake-Off. Demand for these unique pans suddenly skyrocketed as women all across America wanted to bake their own versions of this gooey chocolate cake.

Today, there are as many bundt cake variations as there are bakers, and the Nordic Ware company continues to manufacture the beautifully-shaped pans that bake them. If you haven’t visited their website, please do. You’ll be amazed by the stunning array of baking pan options they have available.

Pear Cardamom Bundt Cake

This Pear Cardamom Bundt Cake is a rustic, cozy and simple variation of the bundt. It is the kind of cake that is very much at home with a mid-morning or afternoon cup of coffee. I opted for no glaze or frosting here, just a simple dusting of powdered sugar. It honestly doesn’t need anything more. Of course if you want to dress it up for dessert, a drizzle of warm caramel sauce and a scoop of vanilla ice cream wouldn’t hurt.

I’ve used my tried and true Roasted Pear Compote with Cardamom, Vanilla and Fresh Ginger in this recipe, and I highly recommend it. Starting with such a flavorful base naturally leads to a delicious cake. If you follow my blog, you know that I have strong feelings about making your own seasonal fruit compotes at home. They are so simple and versatile, and this cake is just another example of that. As I mentioned above, if you are in a pinch you can substitute a chunky, unsweetened store-bought applesauce. But the homemade pear compote really makes this cake something special.

Please give this Pear Cardamom Bundt Cake a try and let me know what you think in the comments below. I always love hearing about your Nordic cooking and baking adventures!

Pear Cardamom Bundt Cake

A deliciously moist and simple bundt cake featuring homemade pear compote and warm spices. The perfect afternoon treat with a cup of coffee!

Author: Kristi
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour and 20 minutes plus cooling time
Yield: 1 9-inch cake
Category: fika, desserts
Method: baking
Cuisine: Nordic, Scandinavian

Ingredients

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon fine salt

1 teaspoon cardamom seeds, ground in a spice grinder or mortar and pestle (or 1 teaspoon ground cardamom)

1 ½ teaspoons ground cinnamon

1 cup unsalted butter, room temperature

2 cups packed light brown sugar

2 large eggs

½ teaspoon vanilla extract

2 cups Roasted Pear Compote with Cardamom, Vanilla and Fresh Ginger

Powdered sugar for dusting

Instructions

Preheat oven to 350 degrees. Grease and flour a 10-cup capacity bundt pan. Set aside.
In a large bowl, whisk together flour, baking soda, salt, cardamom, and cinnamon. Set aside.
Combine butter and brown sugar in the work bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy, about 3 minutes. Reduce speed and add eggs one at a time. Add flour mixture and mix on low until just combined. Mix in pear compote.
Spoon cake batter into prepared pan and smooth the top. Bake until a skewer inserted into the middle comes out clean, about 55-60 minutes.
Cool on a wire rack for 20 minutes. Invert onto a serving plate and allow to cool completely. Dust with powdered sugar. Serve.

Notes

You can substitute 2 cups of chunky, unsweetened store-bought applesauce for the pear compote.

Keywords: pear, cardamom, bundt cake, fika, simple

Nordic Apple Strips

October 7, 2019 by Kristi Leave a Comment

I love it when I can use one dough in multiple ways. It’s like having a little black dress in your closet that pairs with heels and a necklace one day, tall boots and your favorite scarf the next. The dough I use for my Swedish Cinnamon Buns offers just that kind of versatility. These Nordic Apple Strips are made with the very same dough (sans the cardamom) and filling but in the form of a long strip filled with thin slices of fresh apple. You’ve got to love something that offers such delicious flexibility!

If you have never made my Swedish Cinnamon Buns before, know that there is a teeny-tiny extra step at the beginning of the process that makes a HUGE difference in creating the soft and tender texture of the final product. It is a technique borrowed from the process of baking Japanese milk bread. Basically, a small amount of flour and liquid (water, milk or a combination of the two) is cooked on the stove for a very short period of time creating a roux-like mixture. This process gelatinizes the starches in the flour allowing them to absorb more liquid and results in a higher rise and a more tender and moist final product that stays that way for a longer period of time. Science aside, it takes five minutes and yields amazing results. WELL worth the effort.

These Nordic Apple Strips are a really easy and delightful fall fika treat, basically a long buttery cinnamon bun with tender apple slices tucked inside. All you need is a crisp fall day, a cup of coffee and someone to share them with.

When you are ready for a little change from the afternoon cinnamon bun, give these Nordic Apple Strips a try! I know you won’t be disappointed.

Nordic Apple Strips

Author: Kristi
Prep Time: 45 minutes + 1 hour 30 minutes rising time
Cook Time: 20 minutes
Total Time: 2 hours 35 minutes
Yield: 2 apple strips
Category: fika
Method: baking
Cuisine: Nordic Scandinavian, Swedish, Danish

Ingredients

For the Tangzhong:

5 tablespoons water

5 tablespoons whole milk

3 tablespoons all-purpose flour

For the dough:

5 tablespoons melted unsalted butter, cooled

½ cup whole milk, slightly warm

2 teaspoons instant yeast

1 teaspoon fine salt

¼ cup granulated sugar

3 cups + 2 tablespoons all-purpose flour

1 large egg

All of the Tangzhong, cooled

For the Filling:

5 tablespoons soft unsalted butter

Pinch of fine salt

3 tablespoons packed light brown sugar

2 teaspoons ground cinnamon

2 apples, peeled, cored and sliced thin

2 teaspoons all purpose flour

For the Egg Wash and Topping:

1 large egg

1 tablespoon water

Pearl sugar and sliced almonds for sprinkling

Instructions

Make the Tangzhong: Combine water, milk and flour in a medium saucepan. Whisk until combined and no lumps remain. Place saucepan over medium heat and cook mixture, whisking constantly, until it thickens, about 1-2 minutes. Set aside to cool.
Make the dough: While the Tangzhong is cooling, begin preparing the rest of the ingredients for the dough. Combine yeast, salt, sugar and flour in the bowl of a stand mixer. Whisk briefly by hand to combine.
Attach the dough hook to the mixer. Add melted and cooled butter, slightly warm milk, egg and the cooled Tangzhong (it can be slightly warm to the touch) to the dry ingredients. Mix on medium low until fully combined.
Increase mixer speed to medium and knead mixture for 3-4 minutes or until dough is slightly tacky but not sticky and clears the side of the bowl. It’s okay if it’s sticking to the bottom of the bowl slightly. If it seems too sticky, add another tablespoon of flour and mix for another 1-2 minutes. You can also mix and knead the dough by hand but it will take longer, more like 8-10 minutes.
Cover bowl with plastic wrap and allow the dough to rise for an hour or until 1 ½ or 2 times its original size. The time will largely depend on the temperature of your kitchen.
In the meantime, make the filling. Combine butter, salt, brown sugar and cinnamon in a medium bowl. Using a fork, mix ingredients together until a smooth, spreadable paste forms. In a small bowl, toss apples with flour. Set aside.
Once the dough has risen, preheat oven to 425 degrees. Line two baking sheets with parchment paper. Remove the dough from the bowl and place it onto a clean countertop. Divide into two pieces. Cover one piece of dough with plastic wrap. Roll other piece out with a rolling pin until it is in the shape of a rectangle that is about 8 x 15 inches in size. The dough should be smooth enough that you do not need to add flour during the rolling process. If yours is sticking the rolling pin, however, sprinkle a little flour over the dough as necessary to prevent this from happening.
Using an off-set spatula, spread half of the filling in a thin layer over the center third of the dough. Shingle a thin layer of apples on top of the filling (see photo).
Cover the filling by bringing each side of the dough to the center, overlapping slightly. You may need a metal dough scraper to help coax your dough from the counter top if it is sticking. Seal at the seams and the ends. Carefully transfer the strip to a prepared baking sheet (again, a metal dough scaper may be helpful here). Cover with plastic wrap and let rise for an additional 30-45 minutes. Repeat process with remaining dough.
Meanwhile, make the egg wash. Whisk egg and water together in a small bowl. Once the first strip is ready to go into the oven, remove plastic wrap and brush the surface of with the egg wash Sprinkle pearl sugar and almonds over the top.
Bake for 18-20 minutes or until golden brown. Repeat process with remaining strip. If the seam down the middle gives way and the strip open up while they are baking, not to worry. As they are cooling, gently coax them back together again. Cool slightly and serve warm or at room temperature.

Notes

These strips slice best with a sharp serrated knife (bread knife).

Swedish Ginger Snaps (Pepparkakor)

October 1, 2019 by Kristi 2 Comments

This recipe was brought over from Sweden by my great-grandmother, Emma, when she immigrated to the United States in the late 1800s. Emma was known for hosting legendary afternoon fika gatherings, and these ginger snaps were one of the signature cookies she would serve.

I know there are a lot of ginger snap recipes out there but I’m telling you, these cookies are really something special. They are thin, REALLY thin, as many Swedish style ginger snaps are. But instead of being hard and crispy all the way through, these are slightly chewy on the inside with just the right amount of crispness around the edges. These ginger snaps are melt-in-your-mouth buttery and have just the right amount of spice…perfect for an afternoon fika treat.

Secret Weapon: Pastry Flour

The unique texture of these gingersnaps is thanks to the inclusion of pastry flour in the dough. Pastry flour is a very soft, low-protein flour that produces exceptionally tender baked goods (pastry flour has approximately 9 percent protein while all-purpose flour has closer to 11 percent). While pastry flour is not something you might normally stock in your pantry, these cookies are reason enough to pick some up.

In an effort to make your life easier, I tried making these gingersnaps over the weekend with a combination of all-purpose flour and cornstarch, a common substitute for pastry flour. I was really hoping to avoid asking you to buy a specialty flour just for these ginger snaps. While this batch was indeed soft and tender, they did not have that thin, crispy-chewy quality of the original. If you are dying to make these and don’t want to pick up a bag of pastry flour, go ahead and use the all-purpose flour/cornstarch combination. They are still delicious, but they will be slightly thicker and have a more chewy texture throughout than the pastry flour version.

Tips for Ginger Snap Success

Use pastry flour. The texture of these cookies when made with pastry flour is sublime. It is well worth the investment.
Chill the dough thoroughly and keep it cold as you roll the cookies. Because pastry flour is so soft, this dough can be sticky and a bit difficult to work with. Make sure your dough is good and cold before you begin rolling it. I like to take just a portion of it from the fridge for rolling, leaving the rest in the refrigerator until I need it. If you find that the dough is becoming too soft to work with, put it back into the fridge or freezer and let if firm up before working with it again.
Roll small balls of dough, no more than 1/2 to 3/4 inch in diameter and leave plenty of room between ginger snaps. These cookies spread as they bake and if you don’t start with a small portion of dough, the ginger snaps will run together as they bake. I am usually able to get 5 rows of 4 cookies on each sheet.
Dip the bottom of your glass in sugar before flattening each cookie. As I said, this dough is sticky and if you don’t have a protective layer of sugar on the bottom of your glass, it will stick to the ginger snap. Also, that outer layer of sugar helps contribute to the delightful texture of the finished product.
Don’t over bake. The cookies will rise slightly in the oven and then fall becoming flat. This is when they are done. In my oven that takes about 8 minutes per batch.
Cool the cookies completely before removing them from the pan. This helps them release cleanly without any sticking. If you try to remove them too soon, the ginger snaps have a tendency to stick to the parchment paper.

I really hope you try these ginger snaps. They are truly one of a kind. Please let me know if you do in the comments below!

Swedish Ginger Snaps (Pepparkakor)

★★★★

4 from 1 reviews

A truly special Swedish ginger snap with a crispy outer edge and a pleasantly chewy center. The perfect fika treat!

Author: Kristi
Prep Time: 1 hour + chill time
Cook Time: 8-10 minutes
Total Time: 3 hours
Yield: 80–90 cookies 1x
Category: fika
Method: baking
Cuisine: Swedish, Scandinavian, Nordic

Scale

Ingredients

For the Dough:

2 cups pastry flour OR 1 ¾ cups all-purpose flour and ¼ cup cornstarch

1 1/2 teaspoons baking soda

1/2 teaspoon fine sea salt

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 cup butter

3/4 cup sugar

1/4 cup molasses

1 egg

To Roll Out the Cookies:

1/2 cup granulated sugar (more if needed)

Instructions

Whisk pastry flour (or all-purpose flour and cornstarch), baking soda, salt, ginger, cinnamon and cloves together in a medium bowl. Set aside.
Combine butter, sugar and molasses in the bowl of a stand mixer. Mix on medium speed until mixture is light and fluffy, about 3 minutes. This will take longer if you are mixing by hand. Reduce speed to low and add the egg. Mix until fully combined.
Add flour mixture to butter mixture. Mix on low speed until just combined. Using a spatula, transfer dough to a large piece of plastic wrap. Wrap tightly and place in the refrigerator for at least 2 hours or up to one day or, alternatively, place dough in the freezer for 20 to 30 minutes. The dough will be easier to work with if it is well-chilled.
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place 1/2 cup of sugar in a small bowl and find a drinking glass with a flat bottom.
Remove a portion of the dough from the refrigerator. Tearing off one small piece at a time, roll dough between your palms into a small ball about 1/2 -3/4 inch in diameter. Dough will be sticky. Place dough ball in the bowl of sugar and roll it around until it is completely coated. Place ball on prepared baking sheet.
Continue with remaining dough until baking sheet is filled, leaving at least 1 inch of space between each dough ball on the baking sheet. Dip the bottom of the drinking glass into the bowl of sugar and press down on each ball flattening it into a disc approximately 1/4 inch thick. Be sure to dip the glass in the sugar before flattening each cookie.
Place baking sheet in the oven and bake cookies for 8-10 minutes or until cookies are just set. Do not over bake if you want the center of the cooke to remain slightly chewy. Let cool completely on the baking sheet before transferring to a wire rack. Repeat with remaining dough, rechilling the dough as necessary if it becomes difficult to work with.

Swedish Apple Cake

September 9, 2019 by Kristi 2 Comments

The fact that it is time to bake with apples again brings me great joy. We’ve made some wonderful treats over the summer with berries, rhubarb and peaches, but there is something so homey and cozy about apple desserts, cake in particular. There are many, MANY delicious recipes for apple cake out there in the world, but today we will be focusing on the Swedish Apple Cake.

Nearly all of the recipes I found for Swedish Apple Cake were comprised of a very basic cake (which may or may not include cardamom) topped with circles of cinnamon and sugar-coated apple wedges. I tried a few of these and they were good, but I wanted to take the apple topping to the next level. I LOVE caramelized apples so I figured why not cook the apples on the stove in butter, brown sugar and cinnamon before they go on top of the cake? That way they would have a chance to get golden and caramel-y, something that wasn’t happening when they went into the oven raw.

This worked to some extent. I had delicious, caramelized apples to put on top of my cake, BUT the first time I went to bake it, the center of the cake collapsed. Definitely not what I was going for. I retooled the batter slightly and dialed back the amount of apples I was using. Much better! Now I had a sturdy, moist cake that was capable of holding the apples aloft as it baked.

I was almost ready to declare the recipe ready to go when out of the corner of my eye I spotted the leftover apple/butter/brown sugar mixture in the pan. What if I made a quick syrup out of this deliciousness to brush over the cake when it came out of the oven? This was the best version yet, and the syrup gave an attractive sheen to the apples making the cake even more eye-catching than it was before.

Tips for Apple Cake Success

Use a sturdy apple such as the Granny Smith. Because we are sautéing the apples slices before they go on top of the cake, it’s important to choose an apple that can withstand a bit of cooking without falling apart or turning to mush. Granny Smiths will do just that.
Take the time to grind your own cardamom. I know I say this a lot but it really makes a big difference in the flavor of your baked goods. It’s worth the extra five minutes that it takes to get the seeds out of the pods and crush them yourself.
Don’t overmix the batter once you add the flour. Vigorously mixing a cake batter after the flour is added activates the gluten and can cause your cake to be tough in texture. Mix so that the flour is JUST incorporated, no more.
Create your circles of apples so that the slices just touch one another rather than overlap. This should give you just the right amount of apples to fill the space of the cake with two circles of slices. Save the smaller apple slices for the center circle and leave the center of the cake empty.
Don’t skip the step of making the quick syrup and brushing the top of the cake after it has baked. This step really takes this cake from good to great and gives it a gorgeous shine at the end.

As we begin the transition to fall baking, let this apple cake be one of the treats that makes it into your rotation. It’s simple, elegant and delicious…the perfect fall fika treat!

Swedish Apple Cake

★★★★★

5 from 1 reviews

An easy and moist cake baked with a hint of cardamom and topped with caramelized apples. The perfect fall fika treat!

Author: Kristi
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: One 9 inch cake 1x
Category: fika
Method: baking
Cuisine: Swedish, Scandinavian, Nordic

Scale

Ingredients

For the Apple Topping:

3 medium granny smith apples, peeled, cored and cut into ½ inch thick wedges (about 1 pound)

2 tablespoons unsalted butter

3 tablespoons packed light brown sugar

1 teaspoon cinnamon

For the Cake:

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon fine salt

½ teaspoon cardamom seeds, crushed in a mortar and pestle or a spice grinder

¾ cup granulated sugar

¼ cup packed light brown sugar

2 large eggs

6 tablespoons unsalted butter, melted and cooled

¼ cup sour cream

1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan. Make the Apple Topping: Heat butter in a 12 inch nonstick skillet over medium heat. Add apples and saute until they are lightly caramelized, about 5-8 minutes. Add brown sugar and cinnamon and continue to cook, stirring constantly, until sugar dissolves and apples are evenly coated, about 1 more minute. Remove apples from the heat and set aside.
Make the cake: Whisk flour, baking powder, salt and cardamom together in a medium bowl and set aside. Whisk sugars and eggs together in a large bowl until fully combined. Slowly add melted butter to sugar and egg mixture and continue whisking until uniform in texture. Add sour cream and vanilla and whisk until fully combined. Add flour mixture and whisk until batter just comes together.
Scrape batter into prepared pan and even out the top with a small offset spatula. Arrange apples over the top of the batter in two concentric circles. The apples should just touch each other but not overlap. Reserve the butter and sugar mixture that remains in the skillet. Transfer cake to the oven and bake until golden brown and a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached, about 40-50 minutes.
Add a couple of teaspoons of water to the skillet along with the reserved butter and sugar mixture leftover from making the apple topping. Cook over medium heat until warm and syrupy in texture, about 1-2 minutes. Brush syrup over the top of the cake, particularly the apples. Cool cake for at least 20 minutes on a wire rack and serve.

Notes

Adapted from The Cook’s Illustrated Cookbook and Fika by Anna Brones and Johanna Kindvall

Keywords: Swedish, apple, cake, fall, baking, fika, Nordic, Scandinavian, cardamom