This festive cake will put some zip in your Syttende Mai celebration. Tangy-sweet lingonberry jam brings together fluffy cake and crunchy streusel, pairing well with coffee, tea, or brunch.
For the Cake
Scant 2 cups flour
2/3 cup sugar
1 Tbsp. baking powder
Scant 2/3 cup unsalted butter
3/4 cup lingonberry preserves
For the Streusel Topping
2/3 cup oatmeal
3 Tbsp. butter
1/2 cup sugar
1 tsp. vanilla sugar (or 1/2 tsp. vanilla extract)
Preheat the oven to 400°F.
Combine flour, sugar, and baking powder then cut in the butter with pastry blender.
Add the egg and mix well.
Spread into a greased 8″ x 12″ pan.
Spread the preserves over the batter.
Mix streusel topping together using a pastry cutter or two knives and sprinkle over lingonberry preserves.
Bake 25-30 minutes, until golden. Cool in the pan.