Cinnamon Cake

A cake recipe found on “Ost i Varme og KaldeRetter” (Cheese in
Varm and Cold Dishes) published by Den Norske Bokklubben in 1988

Cinnamon Cake

250 g [9 oz] (4 dl/0,8 pt) flour
2 teaspoons baking powder
125 g [,4,5 oz] (2 1/2 dl/0,5 pt) icing sugar
75 g [2,25 oz] margarine
2 eggs
100 g [3,5 oz] cottage cheese
1 1/2 dl [0,3 pt] milk
1 tablespoon apricot jam
50 g [1,75 oz] (5 ss) flour
50 g [1,75 oz] (3 tbsp) brown sugar
1 1/2 teaspoons of ground cinnamon
2 tablespoons butter, melted


[1] Sift flour, and baking powder into a bowl. Stir in the icing sugar and crumble in the margarine.

[2] Beat the eggs with cottage cheese, milk and jam. Pour it into the dry ingredients and whisk till you got a smooth batter. Pour it into a greased 20 cm / 8 inch round mould with a  loose bottom.

[3] Stir flour, brown sugar and cinnamon into the melted butter. Mix well and spread over the cakes.

[4] Cook at 190° C / 375° F for 60-80 minutes until the cake is deep brown and firm to the touch. Let the cake rest in the mould for 5 minutes. Cool it on the grid.

[5] Serve freshly as a cake, or with butter and cream cheese when it is a few days old.