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Slice of lingonberry cake on a white plate

Lingonberry Cake with hazelnut lingonberry filling


Description

Hazelnut Lingonberry Cake brings out the best lingonberry taste from the crunchiness of the hazelnut crumb mix and lingonberry jam center, to the different layers of flavor in the cake.


Ingredients

Scale
  • 2+3/4 cups flour
  • 1 cup buttermilk
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 cup chopped hazelnuts or almonds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon sugar
  • 1 cup room temperature butter 
  • 1+1/2 teaSpoons cinnamon
  • 2 beaten eggs
  • 1/4 cup Lingonberry Fruit Spread

Instructions

  1. Heat oven to 350 F.
  2. Sift together flour, sugar, baking soda, baking powder and salt into large bowl.
  3. Cut butter into small pieces. Then using two knifes, cut the butter in the flour mixture until it is coarse crumbs. Split the crumb mixture in half.
  4. To one half of the mixture, add beaten eggs, buttermilk and vanilla and beat with electric mixer until well blended.
  5. To the other half of the mixture, stir in chopped nuts, 1 Tablespoon sugar, and cinnamon.
  6. Spoon 1/3 of the batter into greased 9 or 10-inch tube pan.
  7. Spoon 1/2 of the jam over center of batter and sprinkle with 1/3 of the crumb/nut mixture.
  8. Repeat layers.
  9. Top with remaining batter and sprinkle with remaining crumb/nut mixture.
  10. Bake 45 to 50 minutes until toothpick inserted in center comes out clean.
  11. Cool 10 minutes; remove from pan. Cool completely on wire rack.
  • Prep Time: 15
  • Cook Time: 50
  • Category: dessert
  • Method: baking
  • Cuisine: Scandinavian

Keywords: bundt cakes, cake with jam, jam filled cake, lingonberry recipes

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