Annas Swedish Butter Cake Recipes

SWEDISH CHOCOLATE CAKE "KLADDKAKA"

Steps:

• Preheat the oven to 350 F (180C). Grease a 9-inch springform pan with butter and coat the bottom and sides with the bread crumbs, discarding any excess.
• In a medium bowl, whisk the melted butter with the sugar and vanilla powder. Add the eggs, one at a time, and whisk until smooth.
• In an other medium bowl, sift in the the flour, the cocoa powder and salt until well combined.
• Fold into the batter until just combined, and then scrape the batter into the prepared pan, smoothing the top.
• Bake until the cake forms a thin skin on top but the batter is still loose in the center, about 15-18 minutes.
• Transfert the pan to a rack, let cool completely, and chill for 1 hour.

ANNA'S SPICE THINS

Steps:

• In large bowl, with mizer at low speed, beat butter and sugar until blended. Increase speed to high; beat until light and creamy, occasionally scraping bowl with rubber spatula. At low speed, beat in corn syrup, cream, baking soda, cinnamon, cloves, and ginger until blended. Then gradually beat in flour until well mixed.
• Divide dough into 8 pieces, wrap each piece with plastic wrap and refrigerate overnight.
• Preheat oven to 350 degrees F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough at a time 1/8 inch thick. With floured 3-inch round fluted cookie cutter, cut dough into as many cookies as possible. Place cookies, 1 inch apart, on ungreased large cookie sheet. Reserve trimmings.
• Bake cookies 10 to 12 minutes, until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings to make more cookies.

ANNA'S SWEDISH BUTTER CAKE

Steps:

• 1. Preheat oven to 350F. Grease a 13x9 square pan. Sift together flour, baking powder, and salt in a medium bowl and set aside. In a standing mixer, cream together the butter and sugar until smooth and well blended. (scrape sides)
• 2. Add the eggs, one at a time, beating after each addition. Alternately add the dry ingredients and milk, beating after each addition, beginning and ending with flour mixture. Scrape down sides of the bowl and the beaters. Stir in the almond or vanilla extract.
• 3. Spoon batter into the prepared pan, leveling the top, then spread the batter slightly toward the pan edges. Bake in the preheated oven for 55 to 60 minutes or until center of cake tests done and toothpick shows no batter and top is golden brown.
• 4. Cool the cake in its pan on a wire rack for about 10 minutes, then run a knife along the edges to loosen cake. Dust cake with confectioners sugar or frost the top. Beautiful Cake!