Brunsviger Danish Cinnamon Cake

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Brunsviger is a beloved yeasted coffee cake from the Danish island of Funen, distinguished by its soft enriched dough and a generous, gooey topping of brown sugar, butter, and cinnamon that caramelizes into a sticky, fragrant crust. Served warm in squares, it is a staple of Danish hygge and pairs beautifully with strong coffee.

Nutrition Facts

Per serving (estimated)

• 425 kcalCalories
• 18 gFat
• 11 gSaturated Fat
• 62 gCarbs
• 1.5 gFiber
• 34 gSugar
• 6 gProtein
• 190 mgSodium
• 130 mgPotassium
• 70 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the dough

• 2 1/4 tsp (7 g) active dry yeast
• 3/4 cup (180 ml) whole milk, warmed to 110°F
• 1/4 cup (50 g) granulated sugar
• 1 large egg, room temperature
• 1/4 cup (56 g) unsalted butter, melted
• 1 tsp ground cardamom
• 1/2 tsp fine sea salt
• 2 1/2 cups (315 g) all-purpose flour

For the cinnamon-brown-sugar topping

• 1/2 cup (113 g) unsalted butter, softened
• 1 cup (220 g) packed light brown sugar
• 2 tsp ground cinnamon
• 2 tbsp heavy cream

Directions

1. In a large bowl, stir the yeast and a pinch of the sugar into the warm milk; let stand 5 to 8 minutes until foamy.
2. Whisk in the remaining sugar, the egg, melted butter, cardamom, and salt. Add the flour and stir to form a soft dough, then turn out onto a floured surface and knead 6 to 8 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 45 to 60 minutes until nearly doubled in size.
4. Lightly grease a 9×13-inch rectangular baking pan. Punch down the dough and press it evenly into the pan; cover and let rest 15 minutes while you make the topping.
5. In a small bowl, beat the softened butter with the brown sugar, cinnamon, and cream until smooth and spreadable. Dot and spread this mixture evenly over the risen dough, leaving a narrow border around the edges.
6. Bake at 400°F (200°C) for 22 to 25 minutes, until the topping is deeply browned and bubbling and the cake base is golden at the edges.
7. Remove from the oven and let cool in the pan for 10 minutes so the sticky topping sets slightly.
8. Cut into squares and serve warm, ideally the same day, with a strong cup of coffee or a cold glass of milk.

Cook’s Notes

• Traditional bakers press the dough into the pan with oiled fingertips rather than a rolling pin to keep the crumb airy and tender.
• Do not let the brown sugar topping melt fully into the dough; it should sit on top so it caramelizes into a distinct sticky crust.
• For an extra-gooey topping, increase the heavy cream to 3 tablespoons and bake on the lower rack so the base does not over-brown.
• Brunsviger is best eaten the day it is baked, but leftover squares can be warmed in a 300°F oven for 5 minutes to refresh the topping.
• Cardamom is optional but classic; skip it for a more purely cinnamon-forward version, or add a pinch of ground cloves for warmth.

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