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Eplekake: A Norwegian Take on An Apple Cake

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.

Reference image

Apple cake


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


  1. Heat oven to 400˚.
  2. Cut the apple into cubes, between 1/2 to 3/4 of an inch. Set aside.
  3. Mix flour, sugar, and baking powder in a medium bowl.
  4. Crack two eggs into a separate bowl and whip lightly.
  5. Add eggs to dry mix, stir gently.
  6. Cut (or tear) butter into small cubes and add to mixture. Stir until butter is evenly distributed.
  7. With a spatula, smoothen batter evenly into the springform.
  8. Top batter with apple cubes. Give the layer a very gentle push into the batter.
  9. Sprinkle to taste with cinnamon and sugar.
  10. 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.