Lingonberry Cake

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- 1 cup butter

- 1 cup white sugar

- ¾ cup chopped almonds or pecans

- 2 cups all-purpose flour

- 1 egg


- 1 cup lingonberry preserves


- Preheat oven to 350 degrees. Spray pan with cooking spray with flour for baking. (Found in the baking aisle of grocery store)

- Soften butter and add sugar, nuts, and flour. Mix well.

- Stir in the egg until smooth.

- Press ½ of the mixture into prepared Kladdkaka pan.

- Spread lingonberry preserves evenly.

- Crumble the remaining cake mixture over the preserves.

- Bake on the lower rack of the oven for 40-45 minutes.

- Allow the cake to cool for 15-20 minutes. A rubber or silicone spatula can be slid down the fluted edges to release the cake.

- To remove the cake, place a plate over the Kladdkaka pan and while holding the plate in place, invert the pan. The cake will drop onto the plate.

- Serve just as it is or with whipped cream or ice cream.

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