Norwegian Apple Cake

The Foodies' KitchenDecember 7, 2022

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

How about an easy cake for this weekend? This Norwegian-style Apple Cake is a soft dough cake with a base and top of apples with cinnamon and sugar. What we liked most about this recipe is that the dough is soft, and has the perfect level of sweetness. It is a dessert that will shine on your table and to give it a special touch, you can serve it by sprinkling it with icing sugar.

This is such a good dessert for #AppleWeek from @manzanaswashington. We loved that it’s a one-bowl cake batter and the assembly is easy. We guide you step-by-step on the procedure instructions. We used Washington Granny Smith Apples, which is our number one variety for baking, they have a great texture and tartness.

Helga & Kitty

Norwegian Apple Cake

Makes one 8-inch cake pan

Ingredients, for the crust:
4 Granny Smith Washington apples, peeled and sliced ½-inch thick
3 tablespoons granulated sugar
2 tablespoons ground cinnamon
1 cup salted butter, room temperature
1 ¼ cups granulated sugar
3 eggs
1 ½ teaspoons baking powder½ cup whole milk
2 cups all-purpose flour

Instructions:

Preheat oven to 350°F. Coat a 9-inch springform pan with nonstick spray. Set aside.
Place sliced apples into a large bowl. Sprinkle 3 tablespoons of sugar and cinnamon. Stir to coat evenly. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix butter and sugar together on medium speed until creamy, about 2 minutes. Add in eggs one at a time and mix until combined, scraping the sides and bottom of the bowl as necessary. Add 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 over-mix.
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 the remaining apples into the batter vertically making concentric circles in the 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.

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