Eplekake – Norwegian Apple Cake
Eplekake is Norway’s classic apple cake, and this year it’s getting a moment in the spotlight thanks to Norway’s surprise run at the 2026 World Cup. As Norwegian fans have taken over host cities with Viking helmets and Viking rowing in the stands, curiosity about Norwegian food has followed close behind. This cake is a good example of why it’s worth the attention: a simple, buttery sponge topped with concentric rings of cinnamon-spiced apple slices and sliced almonds. No elaborate technique required, just good butter, tart apples, and an hour in the oven. Serve it warm with cream or vanilla ice cream.
Ingredients
- 3-4 tart apples, like Granny Smith sliced into 1/4 inch slices
- 1 Tbsp cinnamon
- 2 Tbsp brown sugar
- 3 large eggs at room temperature
- 1 cup (225 g) unsalted butter, softened + 1 Tbsp for greasing the spring form pan + 1 Tbsp for the apples
- 2 cups (240 g) all purpose flour + 1 Tbsp for flouring the spring form pan
- 2 scant tsp baking powder
- 1 1/4 cup (250 g) sugar
- 1/2 cup (120 ml) milk
- 5 Tbsp sliced almonds
- 1 tsp vanilla extract
- 2 Tbsp apricot jam thinned up with 1-2 Tablespoons water for glazing the top of the cake
Preparation
In a bowl mix apple slices with the cinnamon and sugar very gently as not to break the slices. Set aside.
Sift flour and baking powder in bowl. Set aside.
Preheat the oven to 350F/180C
Line a 9 or 10 inch spring form with baking paper. Butter and flour it thouroughly. Set aside.
Beat butter and sugar until light and fluffy, about 5 minutes. Add the eggs 1 at time beating the mixture until creamy. Add vanilla extract, beat once more.
Gradually add the flour mixture alternating it with the milk. Batter should be smooth.
Pour batter into the prepared form. Top batter with the cinnamon coated apple slices arranging them in a concentric form. Press them gently into the batter. Sprinkle them with the sliced almonds. Dot the apples and almonds with a few dabs of butter.
Place the cake in the oven and bake it for about 60 minutes. Start keeping an eye at 50 minutes. The top should be golden brown and when a skewer stuck in the middle comes out clean, it is done.
In the meantime, warm the apricot jam with the water.
Allow the cake to cool for about 10 minutes. Brush the cake top with the apricot glaze. Serve with cream or vanilla ice cream if you like.
