Norwegian baked goods are, much like myself, not as sweet as their American cousins. This apple cake – eplekake – works both as a dessert and as a cinnamon-powered breakfast. Prep time is about ten minutes; baking time about twenty.
A nine-inch springform pan, lightly coated with no-stick baking spray.
- 1 Granny Smith apple
- 3/4 cup flour
- 3/4 cup sugar
- 1 tsp baking powder
- 2 eggs
- 1/2 stick (4 tbsp) butter (more to taste)
- 2 +/- tbsp cinnamon
- 2 +/- tbsp sugar
- Heat oven to 400˚.
- Cut the apple into cubes, between 1/2 to 3/4 of an inch. Set aside.
- Mix flour, sugar, and baking powder in a medium bowl.
- Crack two eggs into a separate bowl and whip lightly.
- Add eggs to dry mix, stir gently.
- Cut (or tear) butter into small cubes and add to mixture. Stir until butter is evenly distributed.
- With a spatula, smoothen batter evenly into the springform.
- Top batter with apple cubes. Give the layer a very gentle push into the batter.
- Sprinkle to taste with cinnamon and sugar.
- Bake on the middle rack for 20 minutes. Do the toothpick check if need be – if it comes out clean from the center, you’re good to go.
Let the cake cool for about 15-20 minutes; devour. The leftovers keep perfectly well in the fridge overnight.
You can use pure, unsweetened apple sauce as an egg substitute. It gives the cake a slightly creamier texture. 1/4 cup sauce per egg.