Norwegian Coffee Cake Recipes

NORWEGIAN COFFEE CAKE

Steps:

• Bring hot water, 1/4 cup shortening and 1/4 cup butter to a boil and add 1 cup flour and 1/4 tsp salt.
• Let cool.
• Add eggs one at a time, beating for 1 minute after each egg, and set aside.
• Mix like a pie crust 1/4 cup shortening, 1/4 cup butter, 1/4 tsp salt, 1 cup flour and cold water.
• Roll on cookie sheet.
• Spread first mixture on top.
• Bake 10 minutes at 400F, then 30 minutes at 375°F.
• While hot spread with frosting made by mixing remaining ingredients.

HOW TO COOK A NORWEGIAN COFFEE CAKE (KRINGLA) RECIPE

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.

NORWEGIAN COFFEE CAKE - STEPH

Steps:

• 1. Stir all ingredients together; do not use electric mixer. Pour into an 8 x 8" greased pan. Mix the following ingredients together and sprinkle over the top of the batter: 1/2 stick margarine (melted), 3/4 cup brown sugar, 1 tsp. cinnamon, and nuts (opt).
• 2. Bake at 350 degrees for 20 minutes. This is so easy to prepare if you need something for last minute, unexpected guests as most ingredients are probably already in your pantry and refrigerator.

NORWEGIAN DATE COFFEE CAKE

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.