Saffransbullekaka (Swedish Saffron Bun Cake)
Saffransbullekaka is a Swedish cake that takes inspiration from the beloved saffransbulle (saffron buns) traditionally enjoyed during the holiday season, especially around St. Lucia Day. This cake combines the richness of saffron with a moist, soft texture and a touch of sweetness. It’s the perfect treat for the winter months, and it fills your kitchen with a warm, festive fragrance.
Here’s a simple recipe for Saffransbullekaka:
Ingredients:
For the Cake:
- 1/2 gram saffron threads (about 1/4 teaspoon)
- 2 tablespoons warm milk (for blooming the saffron)
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cardamom (optional, but traditional)
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk (room temperature)
- 1/4 cup (60g) sour cream (for moisture, or plain yogurt)
- 1/4 cup (60ml) heavy cream (for added richness)
For the Topping:
- 2 tablespoons butter, melted
- 2 tablespoons pearl sugar (optional, for decoration)
- 1 tablespoon sliced almonds (optional, for added texture and crunch)
Instructions:
1. Prepare the Saffron:
- In a small bowl, crush the saffron threads using the back of a spoon or a mortar and pestle.
- Add the crushed saffron to 2 tablespoons of warm milk and let it sit for 10–15 minutes to bloom and release its color and flavor.
2. Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan (or a similar size) and line the bottom with parchment paper for easy removal.
3. Mix the Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, baking powder, cardamom, and salt. Set aside.
4. Cream the Butter and Sugar:
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer or stand mixer on medium speed until light and fluffy (about 3-5 minutes).
5. Add the Eggs and Wet Ingredients:
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and the saffron-infused milk (with the saffron threads).
6. Combine the Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, sour cream, and heavy cream. Start with the dry ingredients and finish with them. Mix until everything is just combined; don’t overmix.
7. Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30–40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- If the cake begins to brown too much on top, cover it loosely with aluminum foil and continue baking until done.
8. Prepare the Topping:
- Once the cake is out of the oven, let it cool for about 10 minutes in the pan, then remove it from the pan and place it on a wire rack to cool completely.
- While the cake is cooling, melt the butter for the topping.
- Brush the top of the cooled cake with the melted butter, and if desired, sprinkle with pearl sugar and sliced almonds for added decoration and crunch.
9. Serve:
- Allow the cake to cool completely before slicing and serving. It can be enjoyed warm or at room temperature.
- Serve with coffee or tea for a cozy Swedish fika experience!
Tips for Success:
- Saffron: Saffron is the star of this cake, so be sure to use good quality threads. It’s worth the investment because a little goes a long way. Crushing the threads helps release the full flavor and color.
- Milk Substitutes: If you don’t have heavy cream, you can replace it with more milk or sour cream, but the cream adds a nice richness to the cake.
- Cardamom: This spice pairs wonderfully with saffron. It’s traditional in many Swedish baked goods, but you can omit it if you prefer.
- Pearl Sugar: This Swedish sugar adds a lovely crunch and sparkle. If you can’t find it, you can substitute with regular sugar, but pearl sugar is more typical for Swedish pastries.
Storage:
- Room Temperature: The cake will stay fresh for 2–3 days if stored in an airtight container.
- Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and foil, then thaw at room temperature when ready to serve.
This Saffransbullekaka will make your kitchen smell amazing and is sure to be a hit for holiday gatherings or a cozy fika moment. The warm, aromatic saffron flavor combined with the soft, rich texture of the cake is a true delight!
