Brunsviger- Danish Breakfast Cake

How did I live for almost 40 years without tasting brunsviger?! So delicious and so easy to “whip” together!

You see, our little girl turned 2 months yesterday and although it was a crappy day (I didn’t get enough sleep and was cranky as hell, Sam had the runs and so on), I did manage to bake a cake, mostly to ease the pain and take my mind off of things- haha. The fact that I could eat it outside in the sun with a glass of Cremant de Jura helped a lot. In the picture you see the cake before it hit the oven, I didn’t have the patience to wait for it to bake in case the baby should wake up. You’ll have to trust me when I say it looked like a pretty focaccia. ❤

Alina tran 15


For the cake: 

250 g flour

25 g sugar

1/2 bag of dried yeast

1 1/2 dl lukewarm full fat milk

25 soft butter in cubes

1 pinch of salt



100 g butter

120 g brown sugar

2 spoons of dark or light syrup

1/2 tea spoon cinnamon

Mix the flour, sugar, salt and dried yeast, then add the lukewarm milk and the butter cubes. Use your fingers or a kitchen aid, until you obtain a smooth dough. Put it aside somewhere warm for an hour’s time.

For the fill you melt the sugar, butter, cinnamon and syrup to a smooth icing. When the dough has risen, place it in a cake form where you put parchment paper first. Make some holes with your fingers, the way you do with focaccia, so that the fill can leak into them. Pour the fill over and let it rise again for about 30minutes to one hour.

Bake in the middle of the oven at 200 C for 15 minutes.

Apparently the Danish eat it for breakfast, with warm coffee and a view. 😉 Cremant was not a bad substitute, I’m telling you!

I’ll write some more in the coming days, I just need more coffee and a book for now. Have a lovely weekend!

xxx, Alina





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