Norwegian apple cake is a classic apple cake made with simple ingredients! Loaded with tart and sweet apples, and cinnamon sugar, the buttery cake is perfect with a cup of coffee in the morning or a scoop of ice cream for dessert!
Love apples? Make sure you try out my MOST favorite Apple Pie Recipe!
Norwegian Apple Cake (Eplekake)
This Norwegian Apple cake is an authentic, simple cake that is outstanding. Classics are classics for a reason! While I have never been to Norway, I have had versions of this cake throughout my life. This is a butter cake is filled with cinnamon sugar apples, which is perfect paired with whipped cream, vanilla ice cream, or plain! You can enjoy this apple cake for breakfast with a cup of coffee, as an afternoon snack, or even for dessert!! But I will say that while I am partial to enjoying this cake warm, it is one of those cakes that (in my opinion) is better the next day!
Ingredients:
The ingredient list is pretty straightforward, luckily! Make sure to scroll down to the recipe card at the bottom for all the measurements and instructions!
- Granny Smith Apples, peeled and sliced 1/2- inch thick
- Granulated sugar
- Ground cinnamon
- Salted butter. I like salted specifically in this recipe, as you don’t add any additional salt and it adds flavor.
- Large Eggs. I always use large eggs in baking unless otherwise stated.
- Baking powder
- Milk
- All purpose flour
What Are the Best Types Of Apples For Apple Cake?
There are so many apples to choose from when you get to the supermarket! They all look so beautiful, but know that all apples are not great for baking! I almost exclusively use Granny Smith apples when I bake this apple cake. These tart apples hold their structure while they bake, not turning to total mush, and are sweet so their flavor really pops!
Apples To Avoid In Baking:
Certain apples are just too soft, or don’t have enough flavor to pack a punch in baking. Here is a list of apples that should be enjoyed fresh or turned into applesauce!
- McIntosh
- Macoun
- Gala
- Red Delicious
Apples That Are Great To Bake With:
These apples are firm, sweet, and a little tart. They hold their structure in baking and their flavor really comes through without getting too mushy!
- Granny Smith
- Pink Lady
- Braeburn
- Cortland
- Fuji
- Honeycrisp
What Tools Do You Need?
This recipe is ultimately very simple, but a few kitchen tools will make the process extra easy!
How to Make Norwegian Apple Cake?
The full recipe is at the bottom of the post in the recipe card but here is a quick visual of the process! It’s very easy!
- Peel and slice the apples and coat them in cinnamon and sugar.
- Make the easy cake batter
- Make a single layer of apples in the bottom of a springform pan. They can overlap a little, but you want a single layer.
- Top the apples with the cake batter.
- Press the remaining apple slices into the batter vertically making concentric circles in the batter.
- Then bake the cake in a 350°F oven for 55 – 65 minutes, or until the cake is golden brown and set and in the center and a toothpick comes out clean.
- Allow the cake to cool for 15 minutes in the pan and then run a butter knife around the edges and then release the side of the pan.
- You can dust the cake with powdered sugar which looks super pretty or serve it with whipped cream or ice cream! A drizzle of caramel would be delicious too!
Variations:
You can amp up this recipe in many ways, which is what is so great about it. It’s perfect in its simplicity, but you can really get creative! Here are a few ideas to start:
- Add sliced almonds, walnuts, or pecans to the top of the cake!
- Add a few teaspoons of vanilla to the batter to enhance the flavor.
- Dust the whole cake with powdered sugar for an extra pretty appearance.
- Drizzle a sweet sugar glaze icing the the top before serving.
- Add berries to the cake. This would be fantastic with a cup of raspberries thrown into the batter as well!
- Use peaches instead of apples!
- Add 1 teaspoon of cardamom to the batter to really give it that Norwegian flavor.
How To Store:
This cake is great for up to 3 days if stored airtight at room temperature. You can also freeze this cake! It freezes beautifully if stored airtight for up to 30 days. Allow it to thaw out at room temperature and enjoy room temperature or warm it up in the microwave for a few seconds!
More Apple Recipes You Might Love
- Old Fashioned Apple Crisp
- Apple Fritter Bread
- Apple Pie Dip
- Dutch Apple Pie
- Cream Cheese Swirled Apple Cake
Norwegian Apple Cake
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Category: Cake
- Method: Oven
- Cuisine: Dessert
Description
This traditional Norwegian Apple Cake (Eplekake) is a soft, buttery cake filled with cinnamon sugar apples. Similar to a coffee cake, it’s a Nordic classic that’s best served warm.
Ingredients
- 4 Granny Smith apples, peeled and sliced 1/2- inch thick
- 1 1/4 cups + 3 tablespoons granulated sugar, divided
- 2 tablespoons ground cinnamon
- 1 cup salted butter, room temperature
- 3 large eggs
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F. Coat a 9- inch springform pan with nonstick spray and set aside.
- Place the sliced apples into a large bowl. Sprinkle 3 tablespoons of granulated sugar and the ground cinnamon onto the apples. Stir to coat evenly and set aside.
- In the bowl of your stand mixer fitted with paddle attachment mix the butter and the remaining 1 1/4 cups granulated sugar together on medium speed until creamy, about 2 minutes. Add in eggs one at a time and mix until combined, scraping sides and bottom of bowl as necessary. Add in the baking powder and mix to incorporate.
- Turn the mixer to low speed and in alternating additions, add flour and milk, beginning and ending with flour, until just combined. Don’t overmix.
- To assemble, cover the bottom of the prepared pan with apples. They can overlap, but you want a single layer. Top apples with cake batter and spread evenly to cover all apples. Press remaining apples into batter vertically making concentric circles in batter.
- Bake for 55- 65 minutes, or until the cake is set in the center and a toothpick comes out clean.
- Allow the cake to cool for 15 minutes in the pan. Run a knife around the edges to release from the sides of the pan.
- Serve warm with whipped cream, dusted with powdered sugar, or topped with ice cream.
Notes
Store airtight at room temperature for up to 3 days.
This recipe was made same day I got the email. My baking trademark is adding chocolate chips to most everything I bake, and this was no exception. However, I sent you an email inquiring about the size of the apples as it’s not stated. First time this was made six small Gala apples were used, which was delish. Made it again, days later with five large Granny Smith apples, and again delish. However, both times the appearance of the top is no where close to yours – so wonder what needs to change for the next time this is made, which I anticipate soon.
I made this yesterday, simply delicious. I added some glaze and almonds on the top. I will make it again. Thank you for sharing Shelly!
Can I make this cake a couple of hours ahead, refrigerate it and then bake it? I want to serve it warm!
I made this over the weekend, delicious warm out of the oven. I did add a little glaze to it yum. I will make it again.
This cake is so good! just had a warm slice right out the oven and it was fantastic. cooked perfectly. cant wait to share at work!
I just took it it of the oven and OH BOY, does it smell good!
Hope you enjoy!!
I wonder if I could make this in a cast iron skillet instead of a spring form pan?
I don’t see why that wouldn’t work! The nice thing about the springform pan is that it releases easily to serve. But if you aren’t looking to put it on a cake plate and serve it out of the skillet it should work fine!
omgosh…..I just answered my own question when I re-read the instructions…..to lay a single layer of apples into the pan…..!!
Which would leave me with some apples left to put on top of the batter.
Apologies.!!
Can’t wait to make this. Thank you.!
The recipe states to lay the apples into the pan and then top with batter.
Then it says lay remaining apples on top of batter.
Question is……how many apples get put into the bottom of the pan….??