Norwegian Apple Cake
"A classic and favourite cake recipe from Norway. The Scandinavians love using fruit in their cooking, and this apple cake is a wonderful example of a moist and fruity dessert type cake. It can be served warm or cold and freezes very well."
photo by Dreamer in Ontario
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Yields:
-
1 Apple cake
- Serves:
- 6-8
ingredients
directions
- Cream the sugar with the butter, until light, fluffy and pale golden. Slowly add the beaten eggs and then add flour, bit by bit - mixing well after each addition.
- Mix gently, pour mixture into greased 9 inch square pan.
- Peel and slice apples.
- Place slices on top of the mixture. (Place apple slices as close as possible to each other).
- Mix sugar and cinnamon.
- Sprinkle this topping over the apples.
- Bake for about 60 minutes in a 180C/350F oven, until well risen and golden.
- This delicious apple cake can be served warm or cold with cream or creme fraiche.
- It keeps and freezes very well - separate the slices with greaseproof paper for freezing.
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Reviews
-
Big fan it Norwegian good and this is one amazing cake, taste very Christmassy with the cinnamon in it specialy when is warm out the oven with a little brandy cream, very easy to make, if you haven't yet 100% say do it it's worth it
-
Very easy to make. I made it for the second time. Like other readers, I had ended up with apples left over. Today, I decided to add ALL the apples to the cake (I used 3 large ones). I layered and layered. I ended up with 4 layers of apples on top of the batter! The batter rose up through the apples. Toward the end of baking, I sprinkled a nice layer of sugar on top (the cinnamon was already on the apples layer by layer) and let it caramelize. Gave it a nice color and crispiness. It was super moist and delicious. And beautiful.
-
This was a super easy delightful cake! I made it for our friends' annual come and go dinner/hand out candy to trick or treaters/ Halloween party this past Saturday. We are there the whole time so I usually help with the cooking! I served this room temp and there was not a crumb left at the end! Thanks for posting! -
This cake has a great consistency for a morning breakfast cake as well as dessert. I made it for breakfast actually :) I topped it with a big dollop of whip cream and was in heaven eating each bite. This is a must make if you haven't already tried it. I will cherish this recipe and make it many times, you can rest assured! Next time I might add in some chopped walnuts, as they are always a treat for me when I bake anything and great with apples. Thank you for sharing this winner with us French Tart! -
Delicious! That sums it up. One of my taste testers describes the flavor as a cinnamon bun with apples. I used a round pan and was only able to get 3 apples into the cake. I'll try a square pan next time (there will be a next time) and see whether it makes a difference. Also, I didn't read the recipe carefully before starting to make it and had to make my own self rising flour substitute as a result. The recipe still worked out beautifully. Thanks for sharing.
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RECIPE SUBMITTED BY
<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p>
<p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p>
<p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p>
<p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p>
<p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p>
<p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p>
<p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p>
<p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p>
<p><strong><span>My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p>
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