Norwegian Apple Cake
- Total Time
- 1 hour 45 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 4tart apples, like Granny Smith
- 1cup/227 grams (2 sticks) salted butter, softened, plus more for greasing the pan
- 2cups/255 grams all-purpose flour
- 1½teaspoons baking powder
- 1¼cups/250 grams granulated sugar
- 3large eggs, at room temperature
- ½cup/4 ounces whole milk
- ⅓cup/32 grams sliced almonds
- 2tablespoons dark brown sugar
- 1tablespoon cinnamon
- Whipped cream or vanilla ice cream for serving
Nutritional analysis per serving (10 servings)
455 calories; 23 grams fat; 13 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 58 grams carbohydrates; 3 grams dietary fiber; 34 grams sugars; 6 grams protein; 229 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and core apples; slice ½-inch thick. Set aside. Use some of the butter to grease an 8-inch springform cake pan. Dust with a little flour. Heat oven to 350 degrees.
- Step 2
Sift or whisk flour with baking powder. Set aside. In the bowl of a standing mixer, beat granulated sugar with ¾ cup (1½ sticks) of the butter for several minutes, until light and fluffy. Beat in eggs, one at a time, then beat mixture about 3 minutes until creamy. Gradually add flour mixture in three batches, alternating with milk, mixing well after each addition. Transfer batter to pan.
- Step 3
Arrange the apple slices on top of batter in tight overlapping concentric circles, gently pressing them in a bit. Scatter almonds on top. Dust with brown sugar and cinnamon. Dot with remaining butter. Place in the oven and bake about 1 hour, until a cake tester comes out clean, the top has browned and feels fairly firm to the touch.
- Step 4
Allow to cool in the pan until just warm. Remove sides of pan and serve with whipped cream or ice cream. If cake has cooled completely it can be warmed before serving.
Private Notes
Comments
This was a wonderful apple cake, and I am very picky about apple cakes . This one is moist and has a beautiful crumb., and plenty of apples. I added 1/2 tsp salt, as it seemed to me it should have some. It looks beautiful, Keeps well and also makes a lovely breakfast . I used a 9 inch springform pan and wouldn’t use anything smaller as there is lots of batter and the cake baked right up to the top. It would have overflowed in an 8 inch.
This sounds delicious and I intend to make it. But apples are all different sizes. It would be helpful if you could tell us about how many cups of sliced apples we'd need?
I may have to try this again. For sure, the apples need to be sliced thinner than 1/2 inch; more like 1/4 inch so they can actually cook through and can be sliced. It would have helped a LOT for the list of ingredients to say 1 cup butter DIVIDED. Despite reading and rereading the recipe, I put all the butter in the batter and then ended up adding another 1/2 stick on top. It worked out OK but it didn't help. I was very tempted to add vanilla to the batter and will try that next time.
I used a 9" springform and 3 apples. As recommended in the comments, I added a layer of apple in the middle rather than piling them all on top. I also added a teaspoon of almond extract, which was a lovely flavor. Great recipe.
You cannot, CANNOT, fit this in an 8" pan. I had two large apples and I reduced the batter by 1/3 and it still barely fit in an 8" pan. Also, the butter on top ran off the sides because it was rising above the edge. Other than that... it was fabulous! I took the advice of the other commenters and added a little vanilla, almond extract, and salt to the batter. I used salted butter on top and that was quite good too.
@Kate did you use salted butter? most baking recipes call for unsalted