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Gammeldags Tekake (Old Fashioned Tea Cake)

A recipe for Gammeldags Tekake (Old Fashioned Tea Cake) from the cookbook Norwegian Baking through the Seasons! A cross between fluffy bread and cake, this light treat is covered with a sweetened butter and cinnamon topping.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 8 mins
Servings: 38 Slices
Course: Dessert
Cuisine: Norwegian

Ingredients

For the Cake:
  • 6 cups (720 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated sugar
  • 4 teaspoons (1/2 ounce, 14 grams) instant yeast
  • 1/2 teaspoon salt
  • 1 1/2 cups (360 milliliters) lukewarm milk
  • 2/3 cup (150 grams) lightly salted butter melted
  • 2 large eggs at room temperature
For the Topping:
  • 7 tablespoons (100 grams) lightly salted butter at room temperature
  • 1/2 cup (100 grams) granulated sugar plus more for finishing
  • 1 1/2 tablespoons ground cinnamon

Instructions

For the Cake:
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  1. In a large bowl, whisk together the flour, sugar, yeast, and salt.
  2. Make a well in the center, add the lukewarm milk, melted butter, and eggs, and mix until well blended and the dough is somewhat wet.
  3. Cover with a damp tea towel and let rise in a warm spot for about 1 hour, or until doubled in size.
For the Topping:
  1. In a medium bowl, blend together the butter and sugar.
To assemble:
  1. Once the dough has doubled in size, preheat the oven to 400˚F (200˚C). Line an at least 13 x 11 inch (33 x 28 centimeter) baking sheet with parchment paper.
  2. Place the dough on the prepared baking sheet.
  3. With slightly wet hands, spread the dough out to form a rectangle that measures roughly 13 x 11 inches (33 x 28 centimeters).
  4. Poke deep holes throughout the dough with your fingers.
  5. Using a spatula, spread the topping over the dough, going all the way to the edges. Sprinkle the cinnamon on top, making a crisscross pattern if desired, and let rise, uncovered, for 30 minutes.
  6. Bake for 18 to 20 minutes, or until the cake is golden brown.
  7. Sprinkle 1 to 2 tablespoons of sugar on top, cut into diamond shapes, and serve warm.
  8. Keep leftovers at room temperature in an airtight bag for 1 to 2 days.