A norwegian apple cake eplekake is a simple, rustic dessert built around cinnamon-spiced apples set into a soft, buttery batter. This version uses pantry staples and a single round pan, so you get a moist slice without fussy layers or frosting. You’ll end up with a cake that holds its shape but yields easily under a fork, with apples that stay tender instead of turning to mush.
The balance here matters: too much fruit and the center won’t set; too little and you lose the orchard flavor that defines the bake. We use a moderate amount of tart apples and a touch of cardamom to keep the sweetness in check. It’s the kind of cake that works as a coffee break treat or a light finish after a hearty meal. If you enjoyed this, our pineapple upside down is worth trying next. Making this norwegian apple cake eplekake at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Norwegian Apple Cake Eplekake
- One bowl of batter plus a quick apple layer keeps prep under 20 minutes.
- Cinnamon and cardamom give a warm spice note without overpowering the fruit.
- The crumb stays moist for days thanks to grated apple mixed into the batter.
- It slices cleanly, so it packs well for lunchboxes or potlucks.
- You can serve it plain, with cream, or lightly warmed with a dusting of sugar.
Ingredients You’ll Need
- 2 medium tart apples (about 300 g), peeled, cored, and sliced thin
- 1 large apple (about 150 g), peeled and grated
- 200 g all-purpose flour
- 150 g granulated sugar
- 2 large eggs, room temperature
- 120 g unsalted butter, melted and cooled
- 120 ml whole milk
- 2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1 tbsp demerara sugar for topping
Ingredient Substitutions
All-purpose flour: Replace with an equal weight of whole wheat flour for a nuttier, earthier flavor. Whole wheat absorbs more liquid than white flour, so add 1–2 extra tablespoons of milk to prevent the batter from tightening up. Expect a slightly denser crumb and a darker color, which suits the rustic style but changes the tender bite. The norwegian apple cake eplekake works well for weeknight cooking when time is limited.
Unsalted butter: Use an equal weight of neutral oil such as sunflower for a dairy-free version. Oil keeps the crumb softer at room temperature and extends the moist window by a day. You lose the slight buttery aroma, so add 1/4 tsp of vanilla extract to round the flavor. Storing leftover norwegian apple cake eplekake correctly keeps it tasting good for days.
Whole milk: Swap for the same amount of oat milk if you need a plant-based liquid. Oat milk browns a little faster on top, so check the cake at 25 minutes rather than waiting the full time. The texture stays close to the original with no curdling risk.
Cardamom: Replace the 1/2 tsp with an equal amount of ground nutmeg if you don’t keep cardamom. Nutmeg reads warmer and heavier, so cut the cinnamon to 1 1/2 tsp to avoid a clove-like edge. The cake will taste more familiar but less distinctly Nordic.
Step-by-Step Instructions
- Heat the oven to 180°C / 350°F and butter a 22 cm round springform pan. Line the base with parchment so the moist crumb releases without tearing.
- Whisk the flour, sugar, cinnamon, cardamom, baking powder, and salt in a large bowl until evenly mixed. This distributes the leavening so the cake rises evenly.
- Beat the eggs in a second bowl, then stream in the melted butter and milk while whisking to a smooth blend. Pour this into the dry mix and stir until just combined.
- Fold in the grated apple until no dry streaks remain. The batter will look thick; that’s correct because the fruit adds moisture during baking.
- Scrape the batter into the pan and smooth the top. Arrange the sliced apples in a tight spiral, then sprinkle demerara sugar over the surface.
- Bake for 40–45 minutes until the top is golden and crispy at the edges and a toothpick in the center comes out clean. Cool in the pan for 15 minutes before lifting out.
Pro Tips
Slice the apples thin so they soften fully in the oven instead of staying crunchy under the crust. A mandoline helps, but a steady hand with a knife works too.
Rest the batter for 5 minutes before folding in the grated apple if your kitchen is cool; this lets the flour hydrate and reduces tunneling in the crumb.
Use tart apples such as Granny Smith for the sliced layer because sweet varieties break down and leak syrup that slows setting. For more on gentle fruit bakes, see baking techniques from The Kitchn.
Don’t skip the demerara sugar; it adds a faint crackle on top that contrasts the soft interior. If you only have white sugar, use half the amount to avoid over-sweetening.
Common Mistakes to Avoid
Overmixing after the liquids join the flour develops gluten and gives a chewy, bready texture instead of a tender cake. Stop as soon as the streaks disappear.
Placing thick apple wedges on top leaves a gap between fruit and batter, so the slices lift off when sliced. Keep them under 3 mm and overlap slightly.
Opening the oven before 30 minutes drops the temperature and can sink the center. Check through the window and only test at the end with a toothpick.
Serving Suggestions
Pair a warm slice with lightly whipped cream or a spoon of plain yogurt to cut the spice. A cup of black coffee or weak black tea matches the cake’s mild sweetness.
For a fuller dessert table, set it beside apple cake variations or a apple filling tart. The norwegian apple cake eplekake also packs well next to french toast at a brunch spread.
Storage and Reheating
Keep the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days if your kitchen runs warm. The crumb stays moist because of the grated apple.
To freeze, wrap the whole cake or individual slices in foil then a freezer bag for freeze for up to 2 months. Thaw at room temperature for 2 hours.
Reheat a slice in a medium-low heat oven at 150°C for 8 minutes until warmed through. Avoid the microwave if you want to keep the top from going soft.
Recipe Variations
Spiced Pear Swap
Replace the tart sliced apples with firm pears and add 1/4 tsp ground ginger to the dry mix. Pears brown less and give a milder, floral note while keeping the same bake time.
Nutty Topping
Scatter 40 g chopped almonds over the demerara sugar before baking for a toasted crunch. The nuts add protein and a deeper color, so watch the top at 35 minutes.
Bar Version
Pour the batter into a 20 cm square pan and bake 25–30 minutes for thicker, brownie-style bars. Cut into 9 squares; they hold together better for lunchboxes than the round cake.
Cider Glaze
Brush the cooled cake with a mix of 2 tbsp apple cider and 1 tsp sugar reduced to a syrup. It adds shine and a tart edge without extra fat. For a lighter crumb option, see apple sponge as a comparison bake.
Norwegian Apple Cake Eplekake
Description
A Norwegian apple cake (eplekake) is a simple, rustic dessert with cinnamon-spiced apples set into a soft, buttery batter. It uses pantry staples and a single round pan for a moist slice without fussy layers or frosting.
Ingredients
Instructions
-
Heat oven and prep pan
Heat the oven to 180°C / 350°F and butter a 22 cm round springform pan. Line the base with parchment so the moist crumb releases without tearing when cooled.
-
Mix dry ingredients
Whisk the flour, sugar, cinnamon, cardamom, baking powder, and salt in a large bowl until evenly mixed. This distributes the leavening so the cake rises evenly and no clumps remain.
-
Blend wet ingredients
Beat the eggs in a second bowl, then stream in the melted butter and milk while whisking to a smooth blend. The mixture should look uniform with no streaks of egg before moving on.
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Combine batter
Pour the wet mix into the dry mix and stir until just combined to avoid developing gluten. Stop as soon as the flour disappears so the crumb stays tender.
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Fold in grated apple
Fold in the grated apple until no dry streaks remain in the thick batter. The batter will look thick; that is correct because the fruit adds moisture during baking.
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Fill pan and arrange apples
Scrape the batter into the prepared pan and smooth the top with a spatula. Arrange the sliced apples in a tight spiral, then sprinkle demerara sugar over the surface for a crisp top.
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Bake the cake
Bake for 40–45 minutes at 180°C until the top is golden and crispy at the edges and a toothpick in the center comes out clean. Do not open the oven before 30 minutes or the center may sink.
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Cool before removing
Cool in the pan for 15 minutes before lifting out to let the crumb set. The cake should release cleanly from the springform without tearing when slightly warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 8g40%
- Cholesterol 75mg25%
- Sodium 180mg8%
- Total Carbohydrate 45g15%
- Dietary Fiber 2g8%
- Sugars 28g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days if your kitchen runs warm.
- Reheating: Reheat a slice in a 150°C oven for 8 minutes until warmed through; avoid the microwave to keep the top from going soft.
- Pro tip: Rest the batter for 5 minutes before folding in the grated apple if your kitchen is cool to reduce tunneling in the crumb.
- Variation: For a lighter crumb option, see best apple cake as a comparison bake.
