Norwegian Apple Cake Recipe
A traditional Norwegian Apple Cake featuring tender apples, warm cinnamon, and a crisp almond topping, perfect for showcasing the flavors of fall.
Servings
Ingredients
Topping:
- 1/4 cup sliced almonds
- 2 tablespoons light brown sugar
- 1 tablespoon ground cinnamon
Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 2/3 cup butter room temperature
- 1 1/4 cups granulated sugar
- 3 large eggs room temperature
- 1/2 cup milk
- 1 to 2 medium to large apples peeled, cored, and thinly sliced
For Serving:
- Whipped cream optional garnish
Instructions
Prepare the pan
- Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan or springform pan with baking spray, line the bottom and sides with parchment paper, and spray again. Place the pan on a baking tray and set aside.
Prepare the topping
- In a small bowl, combine the sliced almonds, light brown sugar, and cinnamon. Stir well and set aside.
Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
Cream the butter and sugar
- In a large bowl, cream the butter and granulated sugar with a hand or stand mixer until light and fluffy, approximately 2 to 3 minutes.
Incorporate the eggs
- Reduce the mixer speed to low and add the eggs, one at a time, beating thoroughly after each addition.
Combine dry and wet mixtures
- With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the dry mixture. Mix until just combined. Scrape down the sides and bottom of the bowl with a rubber spatula.
Assemble the cake
- Pour the batter into the prepared pan and smooth the top. Arrange the apple slices neatly on top of the batter, pressing them lightly to fit. Sprinkle the almond-cinnamon mixture evenly over the apples.
Bake
- Bake for approximately 60 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
Cool and serve
- Allow the cake to cool slightly before removing it from the pan. Serve warm or at room temperature with whipped cream, if desired.
Notes
To make this cake gluten-free, replace the all-purpose flour with a high-quality gluten-free 1:1 baking flour blend. Ensure the baking powder is certified gluten-free. The rest of the recipe remains unchanged, and the texture will still be tender and moist.