Burnt Sugar Cake

It’s dark outside most of the time now in Denmark, and the Danes prefer to stay indoors baking making preparations for the Christmas season. They can also be busy visiting the many Christmas markets, buying lots of Christmas decoration, Christmas presents and making Christmas goodies. Here is a fun cake that both children and adults love.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Burnt Sugar Cake ( Brunsviger in Danish)

12 to 16 servings

1 cup whole milk, warmed to 100-110 degrees F (37-43 degrees C)

4 1/2 teaspoons active dry yeast (or 50 grams cake/fresh yeast)

6 tablespoons butter, melted

2 eggs

2 tablespoon sugar

1/4 teaspoon salt

3 1/2 cups all-purpose flour

Topping:

3/4 cup packed dark brown sugar

1 cup butter

To make, heat milk to 100-110 degrees F (37-43 degrees C), sprinkle active dry yeast over milk, give a quick stir and let sit for 10 minutes. Meanwhile melt butter and set aside.

Add eggs, sugar, salt and melted butter to milk, stirring constantly to combine. Add the flour in small portions. stirring constantly   until dough is soft, elastic and slightly sticky. You may not need to use all the flour. Grease a large bowl with a small amount of oil, place dough in bowl, cover with a clean dry tea towel and let rise for 30 minutes.

Grease  a 9 x 13 inch (23 x 33 cm) baking pan with butter and line with piece of parchment paper extending up to the edges of pan. Deflate the dough and pour into baking pan. Dip your fingers in some flour and press the dough evenly out into the corners of the baking pan. Cover pan with the tea towel and let rise for another 20 minutes.

Preheat oven to 400 degrees F (200 degrees C).

To make Topping:Melt butter over low heat and add brown sugar. Stir frequently to ensure sugar is completely melted and butter in fully incorporated. Do not boil! Remove from heat and cool slightly.

Pour 2/3 of topping over dough and spread evenly. Press your fingers into the dough to make deep dimples. Pour the remaining 1/3 of topping over dough and bake for 25-30 minutes. Serve Brunsviger warm.

2 Comments

  1. anne Barrett says:

    Hi Lynn,
    I want to make this over the weekend for my visiting family. Can I make the cake ahead of time or does it need to be made day of?
    Thanks,
    Anne

    • Lynn Andersen says:

      Hej Anne,

      Sorry for the late reply. This cake can be eaten warm or cold. It think it taste best lukewarm. Enjoy.

      Lynn

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