Filed Under: Apple, cake, comfort food, Family food, Vanilla

Norwegian Apple Cake

It is a cake of generous size that is super-easy to throw together, and just perfect for sharing. You can easily halve the recipe if you don’t have a small army to feed. Enjoy a generous piece with a dollop of vanilla crème fraîche or pouring cream on the side.

July 27th, 2017

From ScandiKitchen: Fika and Hygge, by Bronte Aurell

The author Rosa Rigby says "This is a Norwegian apple cake – although to be fair, in my house, it is known more as ‘I have too many apples, and this is a great way to use lots in one go and be nice to my neighbours’ cake. It is a cake of generous size that is super-easy to throw together, and just perfect for sharing. You can easily halve the recipe if you don’t have a small army to feed." Enjoy this recipe from Scandikitchen Fika & Hygge.
Servings
8-12
Ingredients
  • 4–5 medium Granny Smith or similar tart apples (depending on the size of the apples)
  • a small squeeze of lemon juice
  • 1 vanilla pod/bean, seeds scraped
  • 300 g/23/ 4 sticks butter
  • 300 g/11/2 cups caster/ granulated sugar
  • 6 eggs
  • 300 g/21/ 4 cups plain/allpurpose flour or cake flour
  • 21/ 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 100 ml/1/2 cup minus
  • 1/2 tablespoon double/heavy cream
  • 2 teaspoons ground cinnamon
  • 25 g/21/2 tablespoons light brown soft sugar
  • 50 g/3/ 4 cup flaked/slivered almonds or other chopped nuts, to decorate a 35 x 25-cm/14 x 9 3/ 4-inch rectangular baking pan, greased and lined with baking parchment
Directions
  1. Preheat the oven to 180°C (350°F) Gas 4.

  2. Peel and core the apples, then cut into thin slices. If the slices are too thick they won’t cook properly, so aim for around 0.5–0.75 cm/ 1/4 –3/8 inch thick. Toss the slices in a little lemon juice to prevent discolouration and set aside.

  3. Combine the vanilla seeds, butter and caster/granulated sugar in a large mixing bowl. Cream together until fluffy using the paddle attachment on the stand mixer or a hand-held electric whisk. Add the eggs, one by one, and mix until fully incorporated, scraping down the sides of the bowl if needed.

  4. Sift in the dry ingredients and fold until smooth. Add the double/heavy cream and fold again to incorporate. Pour the mixture into the prepared pan and level the top.

  5. Put the cinnamon, light brown soft sugar and apples into a plastic bag and shake to coat the apples evenly. Arrange the apples in a pretty pattern on top of the cake batter (I do three strips lengthways), then scatter over the flaked/slivered almonds.

  6. Bake in the middle of the preheated oven for around 30–35 minutes or until a skewer inserted into the centre comes out clean. Note that if you change portion size or tin size, baking times will vary.

  7. Slice into portions and enjoy warm or cold. This cake keeps well for at least 2–3 days stored in an airtight container.

Norwegian Apple Cake
Peter Cassidy

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