Make Ahead

Norwegian AppleĀ Cake

January 22, 2022
0 Ratings
Photo by lakelurelady
  • Prep time 30 minutes
  • Cook time 35 minutes
  • Serves 6 to 8
Author Notes

My Maternal Grandmother's family immigrated from Norway many years ago. My husband and I took a trip to Scandinavia a few years ago to experience his Finnish heritage and my Norwegian background. Of the four Scandinavian countries, Norway is the one with the most amazing heights. Within the fjords, mountains jut above the landscape like jagged behemoths. The fog, forests and rivers put one in mind of wood nymphs, sirens, trolls and hobbits straight out of The Lord of the Rings. Apples have been a crop in Norway and the other Scandinavian countries for thousands of years. Apples have been discovered on Viking ships which had been buried in clay. The clay preserved the ships and allowed us to learn much about the Viking way of life. This apple cake is a version of a popular and simple cake with Norwegian roots. —lakelurelady

What You'll Need
  • 1/2 cup Butter, melted
  • 1 cup Sugar
  • 2 Eggs
  • 1 tablespoon Vanilla Extract
  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 2 tablespoons Milk
  • 1 Large Apple
  • 1 teaspoon Cinnamon
  • 1 tablespoon Turbinado Sugar
  1. Preheat oven to 375 degrees F. Grease and flour a 9-inch tart pan with removable bottom. Set aside.
  2. In a small bowl, combine the flour and baking powder and set aside. In the bowl of a stand mixer with the whisk attachment, cream the melted butter and sugar until light and fluffy and the sugar has dissolved. Add the eggs one at a time mixing thoroughly after each egg. Add the vanilla extract. Add half the flour mixture and all of the milk. Mix thoroughly and then add the remaining flour. Combine.
  3. Spread batter in the prepared cake pan. Core and cut the apple in half. Cut each half into 1/8" slices and arrange on top of the cake batter in a decorative pattern. Sprinkle with a mixture of cinnamon and turbinado sugar. Bake for about 35 minutes or until golden brown and cake is thoroughly cooked by testing with a toothpick.

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I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.

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