Norwegian Cream Cake

30 Apr 2009 8 Comments

by megan in Books, Food, Photos Tags: , , , , , , , , , ,

For my grandfather’s birthday a couple weekends ago I was entrusted with the most important job of all: making his birthday cake.

Grandpa is a straightforward kind of guy, so I didn’t think an overly sweet boxed cake with lots of colorful sprinkles would be appropriate.  So, I pulled out an old recipe for my wonderfully dense, moist, just-sweet-enough Norwegian Cream Cake.

I found this recipe in a teeny little cookbook that I bought from the Norway pavilion in Epcot at Walt Disney World about fifteen years ago.  (In all that time, I haven’t yet tried any of the other recipes.  Most of them involve mackerel.)  It is one of the few cakes that I am comfortable making from scratch.

Don’t be afraid if the batter is a little thick, almost the consistency of cookie dough.  I have doubled the recipe for the frosting; there never seems to be enough when I follow the directions in the book.

Norwegian Cream Cake

  • 1-1/2 cups butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1-1/2 cups sour cream
  • 1-1/2 teaspoon vanilla
  • 3 cups all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/8 teaspoon salt
  • 2 cups heavy cream
  • 2/3 cup brown sugar, packed
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts
  • sifted brown sugar
  • walnut halves

In a large mixing bowl, cream butter and sugar.  Add eggs one at a time, beating until mixture is light and fluffy.  Beat in sour cream and 1-1/2 teaspoon vanilla.

In a medium bowl, sift together flour, baking powder, baking soda and salt.  Gradually add to creamed mixture, beating just until blended thoroughly.  The batter will be thick.

Divide batter among three greased 9″ round cake pans.  Bake at 350ºF for about 45 minutes, or until cake pulls away from sides of pan and a toothpick inserted in the center comes out clean.  Allow cake layers to cool in pan for a few minutes, then turn out on wire racks to cool completely.

Whip heavy cream with 2/3 cup brown sugar and 1 teaspoon vanilla until stiff.

To assemble:

Place one layer on platter.  Spread top completely to edges with whipped cream.  Sprinkle with half of the chopped walnuts.  Top with another cake layer; repeat with spreading of cream and nuts.  Top with third layer.  Spread remainder of whipped cream over top and sides of cake.  Sprinkle with sifted brown sugar and decorate with walnut halves.

Eighty-two

19 Apr 2009 3 Comments

by megan in Photos Tags: , , , , , , , ,

My grandfather turned eighty-two years old on Friday.  Today, with the help of my grandmother, my parents and brother and I managed to surprise him with lunch and a cake.

This man does not act like an eighty-two year old man.  Physically, the man is still a giant, barrel-chested and standing at over six feet tall, his Nordic stock really shows.  After knee surgery and a hip replacement and who knows what other ailments, he has always managed to bounce right back and recover faster and better than anyone could have ever thought possible. Sure, he moves a little more slowly these days, but after seven decades, who wouldn’t?

I hope that I still have as much zest when I turn eighty-two…

Cakealicious

05 Oct 2005 Leave a Comment

by megan in Food Tags: , , , , ,

Last week, the father of one of my students sat in on his daughter’s lesson. After the lesson he shook my hand, told me the obvious truth that I am a fabulous teacher, and thanked me under his breath for tolerating his overly hyperactive daughter. He then turned to her and said, “We should bring Miss Megan a cake.” She nodded furiously, and jumped up and down in agreement. Turning to me, he asked, “Do you like cake?”

Now, that’s one of the silliest questions ever to pass by my ears. I smiled, blushing, admitting that cake is, in fact, one of my vises. Mr A. threw up his hands and declared, “Then next week you’re getting a cake!” As I watched them walking down the hall to the exit, I figured one of two things would happen. Either they would forget, or it would be a small piece of a funky cake-like substance.

However, when they returned this afternoon, I was informed that I had a choice of cake: Carrot, Dark Side of the Moon, or Chocolate Cheesecake. Confused, I asked about this “Dark Side of the Moon,” of which I had never before heard. Mr A. explained that it is a chocolate cake soaked in Kahlúa, frosted with a dark chocolate ganache. My curiosity was piqued, so I opted for the Dark Side of the Moon. Mr A. informed me that the cake was in the car, and would return at the end of the lesson. With that, he swept out of the room and his daughter’s lesson began.

At the end of the young lady’s lesson, he returned with a large box in his arms. Shocked, I peeked inside and beheld a cake the size of a small television, complete with perfectly even ganache frosting, and wafer-thin chocolate pieces in the shape of a moon adorning the top of each individual ready-to-cut slices.  The aroma wafting from the box was so heavenly that I could hardly restrain myself from diving in face-first.

It turns out that Mr A. is an accomplished pastry chef. Apparently, once he decides he likes someone, he regularly presents him or her with various baked goods. I have never before had such a gift bestowed upon me. The closest I had ever come was a cup of half-melted ice cream from a student who was running late for a lesson due to a long line at the local popular ice cream dive.

In an amazing stroke of luck, my next student called out sick, so I had the next 45 minutes to sample this culinary masterpiece. Normally, chocolate cake isn’t my cake of choice, as it usually is too rich and too dry. This cake, however, probably due to the soaking in coffee-flavored liquer, was incredibly moist and flavorful. It is probably the best chocolate cake I have ever tasted.

I am a lucky, lucky girl.