mor-monsen-cake

Mor Monsen Cake

Mother Monsen Cake
(in English)


Mor Monsen cake (Mor Monsen Kake), I wonder who she is?? Anyway, my mom always had this delicious Norwegian coffee cake on hand ready to serve friends and family that came by often to visit us.

By the way, the word cake is kake and is almost the same as in Norwegian, ka is pronounced as the (ca) in (cu-stard) and ke is pronounced as the e sound in e-lephant This is my very own method of helping someone to pronounce Norwegian words.

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Mor Monsen Cake (right)

In case you are wondering about the picture above, what is on the left side? Glad you asked, it is...click here and see... Nordlandslefse

Back to Mor Monsen baking...

Keep the cake stored in a lined plastic container in the freezer.

I love to sit by my computer and munch on a piece of Mor Monsen Cake with a cup of freshly brewed coffee. Oh YUM.

Recipe here

Ingredients:
1 cup + 1 tablespoon butter
1/4 cup sugar
6 eggs
Lemon zest from 1 lemon
1-3/4 cups flour
1 tsp. baking powder*

Topping::
1/2 cup almonds, slivered or ground
1/2 cup currants
3-4 T. granulated or pearl sugar

Preparation:
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, and blend thoroughly after each addition.
Stir in lemon zest.

(*Check the expiration date on your baking powder. When it is near the expiration date, buy a new one or you may end up with a very flat cake like mine did a while back. Buy the smallest container and keep an eye on the date.)

Mix baking powder and flour before adding to the batter.
Pour the batter into a 9 x 11" pan, lined with parchment or wax paper or a pan greased and dusted with flour.
Smooth batter evenly.

Sprinkle with almonds, currants, and sugar.

Swirl almonds and currants into the batter with a fork so it does not fall off when the cake is done and sprinkle with pearl sugar on top.

Bake on the middle rack of the oven at 350° F. for 30-35 minutes to light golden.
Always check to see if it is done by sticking a toothpick or wooden skewer into the cake. If the batter does not stick to the pick, it is ready to take out of the oven.

Cool the cake on a wire rack.

Cover it with waxed paper and a cookie sheet and turn the pan upside down on the sheet.

Finish cooling the cake completely on a wire cooling rack.

Keep this tasty Mor Monsen Cake in your freezer and you are always ready to serve family and friends a Norwegian dessert.

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