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norsk eplekake oppskrift
Mel & Magi

Eplekake (Norwegian Apple Cake)

Embracing Kos
Welcome to a space where honest ingredients meet home-made magic. Today, I am sharing a true staple of the Scandinavian autumn: Norwegian Eplekake.
This incredibly moist, buttery sponge cake loaded with spiced apples is an absolute classic. Baking is not always about having a perfectly stocked pantry; it is about working with what you have and enjoying the process. When I was baking and photographing this exact cake, I realized I had completely run out of vanilla ice cream and heavy cream for the topping. Instead of panicking, I reached for plain yogurt. It provided a wonderful, tangy contrast to the sweet cake. This is a perfect example of the Norwegian concept of kos—finding warmth, coziness, and joy in the present moment, exactly as it is, without needing everything to be flawless.
Baking History Fact:
Apples have an incredibly deep-rooted history in Norway, dating all the way back to the Stone Age. In fact, they were considered so valuable that in the year 1273, the church introduced a special "tithing provision"—a strict tax mandating that a tenth of all apple harvest value had to be given to the clergy. Today, apples are still so beloved that Norwegians officially celebrate National Apple Day (Epledagen) on October 17th!
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Course: Dessert
Cuisine: Norwegian
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 200 g Butter softened, room temperature
  • 200 g Sugar
  • 5 pieces Eggs room temperature
  • 170 g Plain flour
  • 1.5 tsp Baking powder
Apple Filling
  • 3-4 pieces Apples firm, tart, e.g. Granny Smith
  • 2 tbsp Sugar
  • 2 tsp Ground cinnamon
  • A handful Flaked almonds optional, or pearl sugar

Method
 

  1. Preparing the Pan and Oven: Preheat your oven to 175–180 °C. Prepare a 24 cm round cake pan by greasing the bottom and sides thoroughly with butter, then dusting it with coarse flour (or line with parchment paper).
  2. Spicing the Apples: Peel and core the apples, then cut them into even wedges. Place the wedges into a mixing bowl, sprinkle them with 2 tablespoons of sugar and the ground cinnamon, and toss them thoroughly until every piece is coated.
  3. Whipping the Base: Place the softened butter and the 200 g of granulated sugar into a large mixing bowl. Whip them together until you achieve a light, pale, and fluffy foam. Once whipped, gradually beat in the room-temperature eggs, adding them one at a time and mixing well after each addition to prevent the batter from splitting.
  4. Incorporating the Dry Ingredients: Mix the plain flour with the baking powder. Using a spatula, fold this dry mixture gently but thoroughly into the whipped butter foam. Work carefully to keep the batter airy and light.
  5. Layering the Cake: Spread half of the batter evenly across the bottom of your prepared cake pan. Layer half of your spiced apple wedges flat over the batter. Cover the apples evenly with the remaining half of the batter. Finally, arrange the rest of the apple wedges decoratively on top and sprinkle generously with the flaked almonds.
  6. Baking: Bake the cake in the preheated oven, ideally placing the pan in the lower third of the oven, for 45 to 50 minutes. Check the center with a wooden skewer; if it comes out clean, the cake is ready.
  7. The Final Touch of Kos: Allow the cake to cool slightly in the pan before removing it. Eplekake is traditionally served lukewarm. While vanilla ice cream, whipped cream, or sour cream are classic pairings, try it with a generous dollop of plain yogurt!

Notes

Baking Tips for Success:
  • Room Temperature Ingredients: Ensure both the butter and eggs are at room temperature. Beat in the eggs one at a time to prevent the batter from splitting.
  • Oven Placement: Place the pan in the lower third of the oven so the cake bakes through thoroughly without over-browning the apples and almonds on top.
  • Serving Suggestion: Eplekake is best served lukewarm. If you run out of ice cream or whipped cream, try it with plain yogurt for a delicious, refreshing contrast!