Eplekake Recipe

A classic of Norwegian home baking: a soft vanilla butter cake with apples baked inside and fanned across the top, finished with cinnamon sugar that caramelises in the oven. Simple to make, and the kind of cake people ask for again.

What makes this recipe work
- Butter and eggs at 20–22 °C for a smooth batter that rises evenly
- Butter and sugar creamed until pale and fluffy for a light, tender crumb
- Flour and milk added in turns, so the batter never splits
- Apples in two layers: one keeps the crumb moist, the top one caramelises
- Baked to 95 °C in the centre for a cake that is done, never dry

What you get
- A 2-page printable method card (PDF)
- Ingredients by weight in grams for one 20 cm tin or springform, 8 pieces
- Temperature reference table, including the 95 °C doneness check
- Step-by-step method in three stages: preparation, batter, assembly and bake
- Key principles explained, so you understand why each step matters
- Troubleshooting guide: raw centre, curdled batter, dense crumb, sinking apples, dark top

Serve warm or at room temperature with whipped cream, crème anglaise or vanilla ice cream.