Norwegian Coffee Cake Recipes

HOW TO COOK A NORWEGIAN COFFEE CAKE (KRINGLA) RECIPE

How to Cook a Norwegian Coffee Cake (Kringla) Recipe image

Make and share this How to Cook a Norwegian Coffee Cake (Kringla) Recipe recipe from Food.com.

Provided by Timothy H.

Categories Breads

Time 20m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup butter or 1/2 cup margarine
1 cup sugar
1 teaspoon vanilla extract
1 large egg
1 cup buttermilk
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt

Steps:

Mix vanilla and egg, beat until mixed. add the buttermilk and the baking soda; (i have used 7up®) and sift the dry ingredients into this. add the rest of the ingredients, mix well. put the container into the refrigerator chill over night.
Take out and roll small pieces of the dough into long strips, then form them into a figure eight,(like a pretzel) put them back into the refrigerator for about an hour, when they have raised to approximately what looks to be the right hight. bake in a 450 degree f pre-heated oven for approximately 6 to 8 minutes, (may vary with the weather so keep an eye on them) but they should be a light brown before you remove them.
Refrigeration is one of the keys of "kringla" making. they must be refrigerated in order for them to get the flavor, you could bake them without refrigeration but you lose a lot of the flavor. you can also use. a: oatmeal. b: raisins. c: whole wheat.

Nutrition Facts : Calories 261.9, Fat 8.6, SaturatedFat 5.2, Cholesterol 38.8, Sodium 351.8, Carbohydrate 41.8, Fiber 0.8, Sugar 17.8, Protein 4.5

NORWEGIAN DATE COFFEE CAKE

Norwegian Date Coffee Cake image

My suggestion if you need to bring a SUCCESS CAKE, or a Sunday dinner dessert. We love this one, and make it over and over again.

Provided by Scandigirl

Categories Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup chopped dates
3 tablespoons cream sherry
1/2 cup finely chopped pecans
1/3 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon butter, softened
1 cup granulated sugar
1/4 cup butter, softened
1 egg
1 (8 ounce) carton sour cream
1 tablespoon cream sherry
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons butter
2 tablespoons water
1/4 cup sugar
2 tablespoons sherry wine

Steps:

In a small bowl combine dates and the 3 tablespoons of sherry.
Cover and let stand for 10 minutes.
In another small bowl combine pecans, brown sugar, the 1/4 cup granulated sugar, cinnamon, and the 1 tablespoon butter.
Stir in date mixture.
Set aside.
In a bowl beat the 1 cup granulated sugar, the 1/4 cup butter, and egg with an electric mixer till smooth.
Beat in sour cream and the 1 tablespoon sherry.
Combine flour, baking soda, baking powder, and salt; add to sour cream mixture.
Beat till well combined.
In a greased 8x8x2-inch baking pan spread half the sour cream batter.
Top with half the date mixture.
Top with remaining batter, then date mixture.
Bake in a 375 degree F oven for 40 to 45 minutes or till toothpick inserted near center comes out clean.
To prevent overbrowning, cover cake with foil for last 15 minutes of baking.
Cool slightly.
Sherry Glaze: In a saucepan combine 2 tablespoons butter, 2 tablespoons water, and 1/4 cup sugar.
Cook and stir till bubbly.
Reduce heat; simmer for 5 minutes.
Remove from heat; stir in 2 tablespoons sherry.
Drizzle glaze over coffee cake.

Nutrition Facts : Calories 375, Fat 14.8, SaturatedFat 7.3, Cholesterol 44.2, Sodium 397.1, Carbohydrate 55.2, Fiber 1.7, Sugar 36.3, Protein 4

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