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
Scale
- 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.
