Danish Butter Cake
Butter cake is perhaps the easiest homemade Danish pastry recipe with only one layer of pastry and loads of sweet, gooey filling. A perfect breakfast treat.
Where I come from, bakers sell this cake shaped like a brown boat brimming with sugar and butter. It is called a ‘smørkage’ (butter cake) and served in the morning after breakfast as a Danish pastry. In other parts of Denmark, it’s called a ‘brunsviger’, presumably because it is supposed to derive from the German city Braunschweig, like Danish pastry is called bread from Vienna in Danish.
Whether this is true I don’t know but the recipe definitely have not reached Italy yet. Italian friends make the funniest faces, when I try to describe these sugared sandwiches, and they don’t hesitate to declare they wouldn’t like it. Still, I think they (and everybody else) should have a chance to try:)
Ingredients
For the pastry
205 g flour
80 g sugar
75 g butter
100 ml milk
25 g yeast
a pinch of salt
For the icing
100 g butter
100 g brown sugar
1 tsp cinnamon
Preparation
Mix flour and sugar.
Crumble the butter and rub it in the dry ingredients till it resembles bread crumbs.
Heat the milk to finger temperature and use it to dissolve the yeast.
Add the yeasty milk to flour, sugar and butter and knead it to a dough.
Cover the dough with cling wrap and leave it to raise in a warm place for 1 hour.
Roll the dough flat, place it in a square oven proof tin and let it raise some more.
Use your fingers to makes small indentations.
Mix butter for icing with brown sugar and cinnamon and spread it over the dough.
Bake at 180 C / 350 F for 35 minutes
Other easy baking recipes
Simply delicious! And pretty ;-))
Looks almost like liquid crumb cake..
You’re right – though it is more gooey than liquid.