Easy Norwegian Apple Cake Recipe

This cake is cozy and a little rustic — thinly sliced apples nestled in a buttery, tender cake with a whisper of cinnamon and lemon. It’s the kind of dessert that looks fancier than it is: simple batter, apples sliced however you like, bake until golden, and you’ve got something unexpectedly lovely for coffee, brunch, or an after-dinner sweet fix.

My husband calls it “the reason we have snacks again,” which is code for: he eats it before guests arrive and I pretend not to notice. It’s become our weekend ritual — he slices the apples, I scrape the bowl, we argue over whether it needs more cinnamon (I win sometimes). It’s the cake I bring to potlucks because it travels well and disappears fast. Also once I tried swapping in pears and it was fine but not the same — apples just sing here.

Kitchen Talk

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This is the recipe where I learned that I don’t have to be precise to get great results. I once forgot to grease the pan and the cake still behaved (eventually liberated with a butter knife and a small victory dance). Also: if you slice the apples thin enough they sort of melt into the cake; chunkier slices give you more apple texture. I often sprinkle a little raw sugar on top for crunch because I like things that snap when you bite them. The one time I added cardamom instead of cinnamon — weird but not tragic.

Shopping Tips

– Baking Basics: Use a plain all-purpose flour and regular granulated sugar; nothing fancy needed unless you want to splurge on vanilla.
– Produce/Fruit: Choose firm, tart-sweet apples (like Honeycrisp, Cortland, or Granny Smith) so they keep shape and add brightness.
– Fats & Oils: Butter gives the best flavor here; you can use a neutral oil in a pinch but the top won’t be as buttery-crisp.
– Eggs: Room-temp eggs mix more evenly into the batter — take them out of the fridge half hour ahead if you can.
– Nuts & Seeds: Optional: sliced almonds or chopped walnuts add a nice crunch on top if you feel fancy.

Prep Ahead Ideas

– Slice the apples and toss them in a little lemon juice up to a day ahead so they don’t brown; store in an airtight container in the fridge.
– The dry mix (flour, sugar, baking powder, spices) can be blended and kept in a zip-top bag for a couple of days to speed morning baking.
– Make the batter the night before and keep it chilled in the fridge; let it sit at room temp 20–30 minutes before baking so it behaves in the oven.
– Use a shallow container for storing prepped apples or batter so it’s easy to grab and bake straight away.

✔Time-Saving Tricks

– Use a mandoline or the slicer blade on your food processor for fast, even apple slices.
– Swap half the butter for applesauce to speed mixing and skip melting/cooling steps (texture changes slightly).
– If you’re in a hurry, bake in a wider, shallower pan for a shorter time — watch for that golden top.
– Don’t rush the cooling if you want clean slices; a little patience makes it prettier.

✔Common Mistakes

– Overcrowding the apples: pile them too thick and the middle can stay too moist — spread them evenly.
– Skipping the preheat: oven needs to be fully hot or the cake can sink in the center.
– I once added double the cinnamon on accident — it became a spice cake. Rescue by serving with plain yogurt or cream to mellow things out.
– If the top browns too fast, tent with foil halfway through baking.

What to Serve It With

– Simple whipped cream or crème fraîche for richness.
– A scoop of vanilla ice cream because it’s 100% deserved.
– A crisp green salad with lemon vinaigrette for an odd-but-awesome brunch pairing.
– Strong coffee or lightly spiced chai to echo the warm flavors.

✔Tips & Mistakes

– Use room-temp butter and eggs for smoother batter and better rise.
– Lightly dust the top with sugar before baking for a subtle crunchy top.
– If the center is jiggly at the bake time, give it a few more minutes; carryover heat finishes it.
– Forgot to zest the lemon? A tiny splash of vanilla helps fill that flavor gap.

✔Storage Tips

Stash leftovers in an airtight container at room temp for 1–2 days, or in the fridge for up to 5 days. It’s fine cold and makes a killer breakfast with coffee — no shame. Reheat a slice for 10–15 seconds in the microwave to bring back the “just-baked” vibe, or warm slices in a low oven for crispier edges.

✔Variations and Substitutions

– Pear swap: works, but pears are softer — slice thicker and reduce bake time slightly.
– Gluten-free: use a 1:1 gluten-free flour blend and add a tablespoon of extra binding (like an extra egg) if the batter seems loose.
– Sugar swaps: brown sugar adds molasses depth; honey will change texture and bake color, so use sparingly.
– Add-ins: raisins, cranberries, or chopped nuts fold in nicely, but don’t overload the batter.

Frequently Asked Questions

Easy Norwegian Apple Cake Recipe

A cozy Norwegian-style apple cake scented with cinnamon and cardamom, crowned with sugared apples. Simple batter, huge aroma.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 10

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup unsalted butter, melted and cooled
• ▢ 1 cup granulated sugar
• ▢ 2 large eggs
• ▢ 1.5 tsp vanilla extract
• ▢ 0.5 cup whole milk
• ▢ 1.75 cup all-purpose flour spooned and leveled
• ▢ 2 tsp baking powder
• ▢ 0.5 tsp fine salt
• ▢ 2 tsp ground cinnamon divided
• ▢ 0.5 tsp ground cardamom
• ▢ 3 cup thinly sliced apples, peeled and cored tart-sweet variety preferred
• ▢ 1 tbsp lemon juice
• ▢ 2 tbsp turbinado sugar for topping
• ▢ 2 tbsp sliced almonds optional, for topping

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9-inch springform or cake pan and line the bottom with parchment.
• Toss the sliced apples with lemon juice and 1 teaspoon cinnamon; set aside to lightly macerate.
• Whisk melted butter and sugar until glossy. Beat in eggs and vanilla until smooth.
• Stir in the milk until combined.
• In a separate bowl, whisk flour, baking powder, salt, remaining 1 teaspoon cinnamon, and cardamom.
• Fold dry ingredients into the wet mixture just until no dry streaks remain; do not overmix.
• Spread batter in the pan. Arrange apples on top in circles. Sprinkle with turbinado sugar and almonds.
• Bake 38–45 minutes, until golden and a tester comes out clean from the center.
• Cool 15 minutes in the pan, then release and serve warm or at room temperature.

Notes

Try a pearl sugar sprinkle instead of turbinado, or add a handful of raisins under the apples. Serve with lightly sweetened whipped cream or vanilla custard. Store covered at room temperature up to 2 days, or refrigerate for 4 days.

This recipe is an original creation inspired by classic Easy Norwegian Apple Cake Recipe flavors. All ingredient ratios and instructions are independently developed.