Norwegian eplekake is my favorite comfort food. It’s the cake my mom made when my friends came over, or when her good friends came by for a visit. The kind of friends you want to sit all afternoon and talk to over a cup of coffee, not the kind you need to impress. I imagine it’s because eplekake was the desert my grandmother most often made for her as a child, translating as comfort food to her as well. I’ve never made it before, and often crave it. Since I’m living in Mom’s house now, caring for her, it seemed a good time to learn…before she’s gone. It also seemed like something she’d enjoy – if only I could get it right! There’s nothing worse than slaving in the kitchen to make the food she remembers, serving it to her, and after the first bite she says…nothing. It’s happened. I recently made something I thought she’d love. She anticipated it with excitement all day long. When she finally got it, she ate it without saying a word. I finally mustered the courage to ask if she liked it and she said, “Well, it’s a little too….”… something. In other words, it wasn’t right. I honestly cannot recall what I made at this moment. I’m sure it was so traumatic for me I’ve blocked it out. Just kidding. I’m not that sensitive…I really don’t remember.
I tried one version of the apple cake last week and it was very good — but not it. This week I’ve tried two more recipes I stumbled across, but still not Mom’s. Today I tried this one, and I’m getting really close. I like this one. It’s a bit moister than Mom’s but she was so thrilled by its moistness that I wonder if she never had it quite right either! I will continue to search for the perfect eplekake, but for now this is my favorite. Put more apples on it than I did so the apples cover the top after baking. It makes for a prettier cake. I do love how apples are in every bite. Make sure you use 4 apples, and cut some pieces in chunks to float on top of the cake. This is a delicious cake with depth, and classic home-baked taste and texture. I’m sure if you make it once, you’ll make it again. Top it with vanilla sauce for a heavenly treat. It’s not necessary though. It stands proudly on its own.
Hee’s how you make it:
150 grams all purpose flour (10.5 Tblsp)
150 grams butter (10.5 Tblsp.)
150 grams sugar (10.5 Tblsp.)
2 tsp baking powder
1/8 tsp. salt
2 tsp. vanilla (pure)
1 cup milk
3 – 4 apples (I prefer Granny Smith because I like the tartness. Suit your fancy.)
10 – 15 almonds, optional
In a separate bowl, mix the flour, salt and baking powder together with a whisk.
Cream the butter and sugar until it’s fluffy and light, or at least fully blended.
Add the eggs – one at a time. Make sure each egg is fully blended in before adding the next one.
Add the flour mixture and milk, intermittently until everything is well blended.
Pour batter into a 9″ buttered/greased springform pan.
Peel and core the apples. Slice apples between 1/4 and 1/2 inch thick.
Mix sugar and cinnamon in a small bowl.
Roll the apple slices in the cinnamon/sugar mixture, and lay them on top of the batter in whatever design inspires you. Or none at all.I experimented laying some across the top and some vertically, while pushing them down into the cake to so they’d show up deep inside the cake when done. When I make it again, I’d add more apples and crowd them like a NY subway at rush hour. Some of them hanging out by the door, some deep inside the car.
If you choose to use almonds, chop them roughly and spread across the top of the cake.
Serve with Vanilla Sauce. You can find the recipe HERE.
Sure hope you like it! If you try it, please let me know how it was, and any improvements you might have made to it. I love hearing what inspires others!
I plan on trying this with whole wheat flour and non refined, natural sweeteners next time. I hope to find a healthier alternative that gives me as much pleasure as the apple cake made by the women who came before me.