Norwegian Recipes: Warm Apple Cake!

If you have been following along, you know how excited I am for fall this year. It’s finally getting colder in San Francisco and today I was in the mood for something sweet so I decided to bake! I love anything apple cinnamon flavored and with a touch of vanilla ice cream, Apple Cake is heavenly! I actually like to bake, but I am all for the simpler recipes. I don’t have the patience if you have to fly through hoops and hassles to get the result. After all, I am in it for the baked goods at the end!

I don’t really know where the recipe is originated, but I am very lucky to have a few homemade cookbooks with my moms and both my grandmothers favorite recipes, which is where this one is from :) My grandmother on my dad’s side passed away a few years ago, which totally broke my heart because we were very close. I have so many memories from her cooking up the most delicious meals and dessert throughout the years and I feel incredibly honored to have her recipe booklets!

I figured there is probably a few Norwegian recipe gems that I can share with you, so I started a new series: Norwegian Recipes! Let me know how you like it :)

Ok, moving on to what you came here for: Warm Apple Cake with Vanilla Ice Cream

Norwegian Recipes: Warm Apple Cake!

Ingredients

4.5 oz/125 grams of butter

4.5 oz/125 grams of sugar

4.5 oz/125 grams of all purpose flour

1 tsp baking powder

2 eggs

3 apples (I used red gala, but you can choose any kind you want)

2 tbsp brown sugar

1 tsp cinnamon

Preheat the oven to 395 degrees. (200 Celsius)

What to do

1. Stir together all the dry ingredients (except brown sugar and just a dash of cinnamon)

Norwegian Recipes: Warm Apple Cake2. Cut the butter into smaller pieces and stir it in. This is where I could have spent some time cutting out perfectly shaped small cubes of butter, but then I didn’t…

Norwegian Recipe: Warm Apple Cake/Pai3. Add in the eggs and stir it all together. I was on the hunt for a hand mixer with better attachments and slower speed settings for so long! I was tired of mixing powdered sugar with powdered sugar all over my kitchen! Finally I found target=”_blank”this hand mixer from Amazon. Dough mixers, better regular mixers AND slow speeds. So much easier!

Norwegian Recipes: Warm Apple Cake!

Norwegian Recipe: Warm Apple Cake4. Add the batter into a 9-10″ (24 cm) round pan. Peel the apples and cut into thin slices. Push the apples into the cake in circles. Wipe over the dough and add another layer of apples for decoration.

Norwegian Recipes: Warm Apple Cake!

Norwegian Recipes: Warm Apple Cake! If you have a dishwasher, you can just butter the pan, but because I don’t, I used parchment paper. Yes, I have gone five years with no dishwasher. Five! If you ever think about moving to a big city, make sure you can go without a dishwasher. They do not exist here… but I digress. The cake is now ready for the preheated oven! And while it’s baking for 25-30 min, you have lot’s of time to do the dishes :)

All done! Hope you like it :)

Norwegian Recipes: Warm Apple Cake!

Yum! This Norwegian Apple Cake looks amazing! Have to try it! #Norwegian #recipes #applecake Click To Tweet

Think this cake looks good? You can find more of my Norwegian Recipes here! Some of my favorites are Easy to make Carrot Cake, Sweet Vanilla Custard Buns, Lussekatter (Safron buns) and Homemade Strawberry Jam!

Until next time, Hadet på Badet!

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60 comments

  1. Try not peeling the apples! I stopped peeling fruit wen given a recipe that specified red apples. I figured that meant not to peel, so I haven’t peeled an apple since for cakes, muffins, crisps, or anything! I quit peeling peaches and all other fruits as well!

      1. I haven’t noticed any separation. It gives a lovely pink tint, though, and adds fiber and nutrients. I suppose it might be annoying to someone with ill-fitting dentures, like unpeeled tomatoes in a sauce might. I bake way more apple dishes (and other fruit desserts) than I would otherwise since I don’t have to consider peeling as part of the prep time! Before I stopped peeling, I just ate them all anyway!

      2. If I may add my experience with peeled or unpeeled fruit:
        Not usually, but at times the peel can be chewy and not break up well enough to swallow properly. Have you ever had mashed potatoes that were unpeeled and as you are trying to chew them to small bits, so you can swallow without choking, but they don’t break up? They remain in the large pieces, off the potato, but get stringy and feel tough in the mouth? That has happened to myself and a fellow kitchen baker in a few apple recipes who tried to not peel at all. The apple can turn to mush, but the peel? Still there! I have always peeled since the experiment failure. Maybe others had greater success. It really varies dependent on the type of apple you are using. I find a fresh slice looks nice with the peel, but unless I am sauteing apples in a recipe I have, they don’t look as nice in a dish with limp, dark peel left in/on.
        I tried the Harry & David Royale Pears,(and some organic Bartlett, or thick skinned pears), which I received as a gift, and they did not break down properly. They had to be peeled. Even to eat, the skin was tough. The pear was too soft to bake with too. Some peach skins were edible, and some were not. The thinner the skin, the better it worked.

        I have a recipe from a friend (of Swedish heritage) for Swedish Apple Cake nearly identical to this recipe. They are all good! I will try your version, but I have to make it without wheat. I am going to try Almond flour with some others, and avoid the starched and gums, so I get a good, tender batter that mimics a good texture, and flavor, like that of wheat.
        I will have to subscribe to our blog to see what special Norwegian recipes you share in the near future!

        Thanks so much for this recipe,
        CatieB

        For the reader who needs conversion amounts? Most general cookbooks have a table in the back with conversions for ingredients. Also, Google, “How to convert grams to ounces” and it will show you several websites that can help you.

        1. Thanks for your comment Catie! That’s what I think would happen to the peel too, but I guess I have to try it to see:) I’ll definitely post more Norwegian Recipes! Any requests?

          Oh and I did post a recipe for a gluten and lactose free apple pie/cake a while back. It’s not Norwegian, but allergy friendly :) You can find it here: http://repolished.com/2012/09/15/gluten-and-lactose-free-apple-cinnamon-cakepai/

          Thanks for adding the conversion tip! I wish it was just all the same :)

    1. About the peaches: There is a little problem that most people shy away from and that is the “fuzz.” Do you leave on the fuzz or gently remove it with a ;mild scrub pad like “Dobie?”

          1. So while were on the subject did you really mean 4.5 ounces or 4.5 cups?, because typically flour weighs 4 ounces per cup and there are 16 Tablespoons per cup, and if you use .5 more ounces more that would equal 1/2 ounce or 2 Tablespoons which is the same as 1/8 cup. 4.5 oz. would then mean 1 and1/8 cups of flour. I don’t want to make this anymore confusing than it seems, I would just like to understand what the true measurements are so that when I make it I won’t be disappointed with the end results; nor will anyone else for that matter. Thank you so much for sharing this recipe, I really enjoy special things like this that come from families around the world.

  2. 1)A picture shows cinnamon on top of the flour & sugar. Or is the cinnamon only for the top of the apples? 2)The pic of the eggs mixed with the butter, flour & sugar looks like a very smooth batter. Therefore, is the butter room temperature when its cut into flour & sugar? Because cold hard butter would need beaten hard to get a smooth batter? 3)Are you using 2 layers of batter with 2 layers of apples? Or do all the apples go on top of the batter? Theres no pics in reference to layer batter & apples. I wish there were american measurements but I will do my best with that. Thank you- the cake looks beautiful!

    1. Thanks for your comment, Lisa! You use a dash of cinnamon in the cake and the rest mixed with the brown sugar on top! :) Should have been more clear with the butter, but you cut it into small pieces and mix it into the batter (like you would with buttercream frosting). After that, you mix in the eggs (It’s only eggs in the bowl in the picture). I poured the batter into the pan, pushed down one set of apples and put the rest on top like showed in the picture. It actually is in american measurements, but you can convert the oz into cups if that’s easier, 4.5 oz is right over 1/2 cup. I am excited to hear how it went? And enjoy the cake! It’s pretty good and even better with vanilla ice cream! :)

  3. If your lazy you can place pealed apple slices directly in dish and pour a plain cheap box cake batter over apples and bake. When cake is done flip it over and remove from pan to make a nice looking presentation.

  4. Chuck Premoe

    January 19, 2015 at 8:02 am

    So while were on the subject did you really mean 4.5 ounces or 4.5 cups?, because typically flour weighs 4 ounces per cup and there are 16 Tablespoons per cup, and if you use .5 more ounces more that would equal 1/2 ounce or 2 Tablespoons which is the same as 1/8 cup. 4.5 oz. would then mean 1 and1/8 cups of flour. I don’t want to make this anymore confusing than it seems, I would just like to understand what the true measurements are so that when I make it I won’t be disappointed with the end results; nor will anyone else for that matter. Thank you so much for sharing this recipe, I really enjoy special things like this that come from families around the world????? Please clarify, I would greatly appreciate it. Thanks again.

  5. Hi, I can’t wait to try this in a dutch oven with charcoal out in the yard. I am always looking for different things to try with my son’s Scout troop. We will have a competition in February. I think this is the winner!

  6. Such a wonderful looking cake but such confusing instructions! Wipe over the dough?!?! “If you have a dishwasher, you can just butter the pan..” ?!?!??? Were you deliberately trying to obfuscate?? Bill Gates would get a massive headache trying to understand these instructions!!

    1. He he! Thanks for your comment and feedback, Douglas! Sorry for any confusion. If you have a spatula, you can even out the dough over the apples so you don’t see the apples before layering the next batch. If you have a dishwasher, you can use butter along the edges of the pan to ensure that the cake does not stick to the pan, but because I have to do all dishes by hand, I used parchment paper. Hope that makes more sense? Enjoy! :)

      1. Thank you for the explanation! I am salivating just looking at the picture and cant wait to try it out this weekend. Apples, cinnamon, ice cream, all some of my favorite ingredients!! Thanks again!!

  7. I am interested in trying this. Just to confirm. Is it half batter in baking pan then apples then remainder of batter then apples on top sprinkled with sugar and cinnamon?

  8. This is getting to be funny. I still don’t understand where the dishwasher comes into play with buttering the pan ??

    1. I think its 2 sentences in one sentence. An innocent grammatical error. Forgive me Hege, but are you Norwegian? This may be why people who American find the writing hard to comprehend. I dont mean to offend. I worked with someone whom is Puerto Rican and another person whom is German. Their english speaking is “hard english” with their accents & sometimes just needed a little help to understand both ways. So with recipes alot of folks expect clear instructions in recipe writing. :)

      1. OMG . . what are YOU saying? WHOM is NOT a subject. The recipe is JUST FINE if you know anything about baking!!
        Thanks Hege!

        1. I was simply replying in response to what you commented on regarding the dishwasher. I was not complaining about her recipe or questioning Hege or anyone else’s baking experience. Commentors expressed confusion & I tried to clarify. My apologies to Hege. Thank you for your recipe. As Ive mentioned before in my earlier post- the cake is beautiful.

  9. Hi…just to clarify for people, 125 grams of flour is actually 1 cup. 125 grams of sugar is 2/3 cup and 125 grams of butter is 1 stick. Hope that helps.

  10. Hege, I understood your directions completely. Looking forward to making this cake. Hope you don’t regret posting the recipe after all this dialogue.

  11. For some reason, I only own 8″ round baking pans. Most recipes call for 9″; why did I not know this?!? Anyway, how much does it rise? Will I be in trouble if I put ALL of the batter in an 8″ pan?

    1. I think you’ll be fine Amy! :) It does rise about 1/3 more than what it measures too when pouring it into the pan. If you’re not sure it’s going to fit, I’d recommend removing 1 cup of dough :)

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