Norwegian Apple Cake

Recipe from Nevada Berg

Adapted by Florence Fabricant

Published October 2, 2018

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
1 hour 45 minutes, plus cooling
Rating
4(1,517)
Comments
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Though quite straightforward, this recipe for Norwegian apple cake from Nevada Berg's cookbook “North Wild Kitchen” did raise a question. A whole tablespoon of cinnamon? Really? But it was not at all excessive, giving the cake autumnal fragrance and flavor along with a nicely burnished surface. What this recipe also offers is great flexibility. Though it calls for an 8-inch springform, it also worked in a 9-inch and a 10-inch, the latter providing a little less cake in proportion to topping (though no change in cooking time). Larger pans require more fruit. And on that score, in place of apples the recipe works well with fresh figs and peaches. Small purple plums, pears, apricots and even bananas are some other options to consider. —Florence Fabricant

Featured in: The 19 Best Cookbooks of Fall 2018

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Ingredients

Yield:10 servings

  • 4 tart apples, like Granny Smith

  • 1 cup/227 grams (2 sticks) salted butter, softened, plus more for greasing the pan

  • 2 cups/255 grams all-purpose flour

  • 1 ½ teaspoons baking powder

  • 1 ¼ cups/250 grams granulated sugar

  • 3 large eggs, at room temperature

  • ½ cup/4 ounces whole milk

  • ⅓ cup/32 grams sliced almonds

  • 2 tablespoons dark brown sugar

  • 1 tablespoon cinnamon

  • Whipped cream or vanilla ice cream for serving

Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

58 grams carbs; 107 milligrams cholesterol; 455 calories; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 23 grams fat; 1 gram trans fat; 3 grams fiber; 229 milligrams sodium; 6 grams protein; 34 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel and core apples; slice ½-inch thick. Set aside. Use some of the butter to grease an 8-inch springform cake pan. Dust with a little flour. Heat oven to 350 degrees.

  2. Step 2

    Sift or whisk flour with baking powder. Set aside. In the bowl of a standing mixer, beat granulated sugar with ¾ cup (1 ½ sticks) of the butter for several minutes, until light and fluffy. Beat in eggs, one at a time, then beat mixture about 3 minutes until creamy. Gradually add flour mixture in three batches, alternating with milk, mixing well after each addition. Transfer batter to pan.

  3. Step 3

    Arrange the apple slices on top of batter in tight overlapping concentric circles, gently pressing them in a bit. Scatter almonds on top. Dust with brown sugar and cinnamon. Dot with remaining butter. Place in the oven and bake about 1 hour, until a cake tester comes out clean, the top has browned and feels fairly firm to the touch.

  4. Step 4

    Allow to cool in the pan until just warm. Remove sides of pan and serve with whipped cream or ice cream. If cake has cooled completely it can be warmed before serving.

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Ratings

4 out of 5
1,517 user ratings
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Comments

MRR

This was a wonderful apple cake, and I am very picky about apple cakes . This one is moist and has a beautiful crumb., and plenty of apples. I added 1/2 tsp salt, as it seemed to me it should have some. It looks beautiful, Keeps well and also makes a lovely breakfast . I used a 9 inch springform pan and wouldn’t use anything smaller as there is lots of batter and the cake baked right up to the top. It would have overflowed in an 8 inch.

Olivia

This sounds delicious and I intend to make it. But apples are all different sizes. It would be helpful if you could tell us about how many cups of sliced apples we'd need?

Elan

I may have to try this again. For sure, the apples need to be sliced thinner than 1/2 inch; more like 1/4 inch so they can actually cook through and can be sliced. It would have helped a LOT for the list of ingredients to say 1 cup butter DIVIDED. Despite reading and rereading the recipe, I put all the butter in the batter and then ended up adding another 1/2 stick on top. It worked out OK but it didn't help. I was very tempted to add vanilla to the batter and will try that next time.

Annet

I made this cake several times since Nowray Soccer team played in the WC 2026 games. and, always a hit! I reduced the sugar to 1 cup and used gala, red delicious or green apple. all turned out yummy. The red apples were moisture and just as lovely. For one cake, I used half and half instead of milk and that worked too. The spring form pan makes it a tight elegant presentation. Served with ice cream and whip cream. This is an elegant delicious cake and rather easy to make.

Tim

Took others' advice and used a 10" spring form. Also put a layer of apples in the middle with some more cinnamon and sugar. Made it gluten free by swapping a quarter of the flour with almond flour and the rest King Arthur one-to-one. Turned out really nice.

Sinkat Erkowit

Looks great, and should taste ditto. But a table-spoon of cinnamon? That's a bit too over the top for this Norwegian! And for those who are interested in history: traditionally, housewives baking cake would have been very careful with spices such as cinnnamon - not because they were afraid of the taste, but because such things were expensive enough, almost, to be transmitted from one generatoin to another through inheritance!

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Credits

Adapted from “North Wild Kitchen” by Nevada Berg (Prestel, 2018)

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