Norwegian Crown Cake
A rich Norwegian Crown Cake featuring buttery, almond, and vanilla flavors, perfect for special occasions or teatime indulgence, with a moist, tender crumb and decorative crown shape.
Ingredients
Instructions
- Blend flour and butter together for 5 minutes.
- Add eggs, one at a time, mixing well after each addition.
- Add remaining ingredients and blend thoroughly.
- Grease and flour a tube pan.
- Bake at 325°F for one hour.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before blending. If you want to experiment, consider substituting half of the almond extract with a bit of orange zest for a citrusy twist. Using cake flour instead of all-purpose flour can also yield a softer crumb. Remember to sift the flour to avoid lumps in your batter.
Serving Suggestions
Serve the Norwegian Crown Cake plain or dusted with powdered sugar for an elegant touch. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive gathering, consider serving it alongside Hungarian Kossuth Cake or as part of a dessert spread with coffee or tea.
Storage & Reheating
Store the Norwegian Crown Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it wrapped in plastic wrap for about a week. If you want to enjoy it warm, simply slice and microwave for 10-15 seconds to bring back its fresh-baked flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Norwegian Crown Cake contains roughly 576 calories, with 7g protein, 90g carbohydrates, and 6g fat. It is an excellent source of calcium (36% of the Daily Value) and vitamin C (23% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1197mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of extract instead of almond?
Yes, you can substitute almond extract with vanilla or even hazelnut extract for a unique flavor. Just keep in mind that the taste will vary slightly, but it will still complement the cake's richness beautifully.
What should I do if my cake sinks in the middle?
A sinking cake can result from underbaking or incorporating too much air into the batter. Make sure to bake it until a toothpick inserted in the center comes out clean and avoid overmixing once you add the eggs to maintain a stable structure.
Can I add fruit to this recipe?
Absolutely! You can fold in some fresh berries or diced apples into the batter before baking to add moisture and flavor. Just be cautious not to add too much, as it may affect the cake's ability to rise.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).