One of my favorite things about The Secret Recipe Club. is discovering new-to-me cuisines and/or recipes that I might not have ever thought to make. My assignment this month is Sid's Sea Palm Cooking. Sid loves preparing good food and sharing it with friends, so much so that she hosts a monthly Tapas Night in her home and later shares photos and recipes on her blog. Sid's blog is full of delicious and easy-to-follow recipes, but what really drew me in were her authentic Danish recipes. My mouth was watering just reading through the recipes. Asier (Danish pickles), Skidne æg (hard-boiled eggs in mustard sauce), Lagekage (Danish layer cake), and Melboller (flour dumplings) which Sid says are perfect for soup. are all on my list of Sid's Danish recipes to try. I ended up choosing Brunsviger because the words Danish Coffee Cake just spoke to me.
Like most of Sid's recipes this was an easy one to follow, but for those recipes that can be a little complicated Sid includes step-by-step photos to guide you. My favorite part about making Brunsviger was the sweet smell of butter, brown sugar, and cinnamon that filled the kitchen and made it's way to the rest of the house. This cake is soft, buttery, and the brown sugar-cinnamon topping is amazing. I will definitely be making this again, soon!
Brunsviger (Danish Coffee Cake)
(Recipe slightly adapted from Sid's Sea Palm Cooking)
For the dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 envelope instant yeast
- 3/4 cup milk
- 3/4 cup butter
- 2 eggs
Brown Sugar-Cinnamon Topping:
- 1 cup butter
- 3/4 cup light brown sugar (I used azúcar mascabado)
- 2 tablespoons ground cinnamon
To prepare the dough first heat the milk and butter in a small saucepan just until the butter starts to melt; remove from heat and let cool for about 5 minutes until lukewarm. Mix together the flour, granulated sugar, salt, and instant yeast in a large bowl. Slowly pour in the milk mixture and stir in the eggs until all of the ingredients have been incorporated. Cover bowl and let dough rise in a warm place for 30 minutes.
Preheat oven to 325°F. Lightly spray a 15x10-inch baking pan with cooking spray. Punch dough down and press dough into the bottom of the prepared baking pan.
Prepare the topping by melting the butter in a small saucepan over low heat. Stir in light brown sugar and ground cinnamon, stirring until completely combined. Pour the topping over dough. Cover and let rise in a warm place for another 20 minutes.
Bake Brunsviger at 325°F for 20 to 25 minutes or until light golden brown. Remove from oven. Cut Brunsviger into squares. Best served warm. Enjoy!