Butter Cake

A classic cake recipe found in “Mine Lekreste Kaker” (My Most Delicious Cakes) published by Teknologisk Forlag in 1994
Butter Cake


The recipe provides 2 cakes
Baking temperature: 200° C / 390° F, hot air 175° C / 345° F

75 g of [2,65 oz] butter or margarine
2 dl [0,4 pt] milk
25 g [0,9 0z] yeast
1/4 tsp salt
45 g [1,6 oz] (1/2 dl / 0,1 pt) of sugar
1 egg
550 g [1,2 lb] (about 9 dl / 1,8 pt) flour
2 tablespoons butter or margarine
2 ss sugar
1 teaspoon cinnamon
1 egg
(60 g [2 oz] (1 dl / 0,2 pt) of icing sugar,
3/4 – 1 tablespoon of water)


[1] Melt butter, add milk and warm to 37° C / 98,5° F.

[2] Stir the yeast in some of the dough liquid. Add the rest of the liquid, salt, sugar, egg and half of the flour. Leave the dough under a kitchen towel for about 40 minutes.

[3] Work the dough smooth with the rest of the flour. Place it on a lightly floured work surface and knead it. Divide it into two, and roll out each into a rectangular sheet.

[4] Mix the butter, sugar and cinnamon for the filling. spread it thinly on both sheets. Roll the dough sheets up and cut the rolls in  3/4 – 2 inch wide slices.

[5] Place the slices scattered in a buttered, round cake mould, about 10 inch in diameter.

[6] Place the cake under the kitchen towel until the dough rise to fill the mould. Brush with egg. Bake on the bottom shelf in the oven for about 20 minutes.

[7] Cool the cake. Brush with a little icing if prefered.