Norwegian Apple Cake Recipe (2024)

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.

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?

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.

Add:- 1/4 c oil- 1tsp vanilla or almond extract- 1/2-2 apples cooked down in middle of cake- increase all spices (nutmeg, cinnamon, cloves)- for apples on top, coat in spices and lemon juice

I baked this in a nine-inch springform pan. The cake was still quite thick—I can’t imagine it in an eight-inch pan. Lovely recipe, simple and straightforward outcome. Now I want to try with plums!

Very easy to make (although I used a 9-inch springform and had no room to spare after the rise) and absolutely lovely. Perfect balance of flavors, sort of like a cross between apple pie and cake. Highly recommend, no tips to add to a very thorough recipe.

Tried out this recipe for a Sunday brunch and it turned out well; however, it’s not much different from Marian Burros’ classic plum torte which is much less complicated, has many fewer steps and is a little less caloric and little more delicious.

It also very much depends on what and how tight the pattern on top is. For me, it’s about 2.5 medium apples. It never hurts to make more than you need and snack while you cook.

I've made this three times as written, each time with different apples and in a progressively larger spring pan. The most recent cake was perfect. 10" pan with four medium granny smiths, cooked exactly one hour. I prefer the fruit/cake ratio with a larger pan. Excellent crumb and paired well with vanilla and salted caramel ice cream.

I haven't baked this yet - but Granny Smiths all tend to be about the same size, in my experience. 4 Granny Smiths is 4 Granny Smiths ... But if you are using something else, maybe base your count using Granny Smiths as standard of measurement and work from there- if your apples are much smaller or larger than Granny Smiths, eyeball them to figure out how many will be needed to equal the volume of 4 Granny Smith. Other fruits will have different densities and baking times-- experiment!

The cake was delicious without adding extra oil, though I was generous with the butter on top. Don’t be afraid to use all the apple slices. Just pile them up. The juices from the apples (I used Honey Crisp and Granny Smith) moisten the cake perfectly. Used pecans on top. I used eggnog instead of milk :-) just because I had it, and added a teaspoon of vanilla extract. Very good with cardamom or maple or vanilla ice cream.

Made as written it's just ok - a tall wall of plain cake with some nice apple topping. I'd love it if the NY Times would show a cross-section of their cake recipes, not always an overhead shot!I rescued it by making a pastry cream (stolen from a bienenstich recipe) flavored with cinnamon and almond extract. Cut the cake in half and spread between layers. Added just enough moisture, flavor and sweetness. Recommended!

Turned out really well with some suggestions I took from below.Used all 4 granny smiths with a layer of some thinner apple slices in the middle of the batter layer along with 1 t of cinnamon and 1 T of brown sugar. For the top I used the rest of the apples with thicker slices along with the remaining 2t cinnamon and then 2T of brown sugar. I added 1/2t of salt as suggested by someone, but I would cut that back to 1/4t next time.9inch springform for 60 minutes baking was just right

Cousin of an Irish Apple cake only we don't arrange the apples we mix them in with the batter and we don't add cinnamon - but why not. Either way, an apple cake is my go to when I need a cake in a hurry. Oh and so good warm with ice cream or at room temperature with a chunk of Stilton.

It's in the oven now! It might look better if I had remembered that concentric circles should start in the middle and work outward to the edges. ;)

The 8" pan is inappropriate for the amount of batter; hard to believe it could cook through in an hour. Much better proportioned for a larger pan

How far ahead of the event can I make this and keep it?

This recipe is flawed - and I know as I have made it here in Norway! With fruit on top, you cannot beat the butter and suger to light - the airy structure makes the toppings sink. And how the author fit all the batter into an 8 inch springform AND had space for 4 apples on top is a mystery. I used a 9-inch pan and the batter almost ran over, space for only 3 apples, and it needed an extra 1/2 hr to be baked. To work correctly, don’t beat butter/sugar until fluffy, and use min.10 or 11 inch pan.

Way too small with 8 inch pan - 10 og 11 would work better and give a better ratio of cake to apple.

I added 1 teaspoon of cinnamon and 1 teaspoon of cardamom to the flour mixture. I baked it in a 9” square springform pan, so simply did straight rows of apple slices rather than circles. It was perfectly done at 55 minutes. Some butter leaked out of the side of the pan when I unmolded it, making me wonder if the recipe really needs the butter dotted on top.

Great apple cake! I cut the apples slices to 1/4" like another reviewer suggested and the topping was like a glorious apple confiture. The cake was rich with 3 eggs and the almonds gave a lovely crunch. Think I might add the cinnamon to the cake batter next time. Yes, there will be a next time!

Do not use an 8-inch pan. Go for 10. This needs to be thin or the center will be raw.

I used what was on hand and replaced the dark brown and white sugar with light brown sugar and it came out a little too sweet despite reducing the total sugar content by 50g. If I were to make again I would further reduce total sugar by an additional 50g-100g.

I used a 10in cast iron pan and it came out great.

I used an 8” pan and it didn’t overflow (just) but it did take an extra 1/2 hour to cook with foil over it for the last 1/2 hour to prevent burning. It is a very tasty cake.

I did half the recipe in an 8in springform pan - it came out perfect! I used Granny Smiths and added some vanilla to the batter.

Definitely use a 9 or 10 inch springform pan. But, I think there are better apple cakes out there, like an apple upside down cake or an apple snack cake where the apples stay moist. This was a white cake with dried out apples on top. The topping made no sense to me— why not melt the butter with the brown sugar and the cinnamon and coat the apples before arranging them? Also, be sure to wrap your springform pan in aluminum foil as the butter leaks out.

I accidentally didn’t divide the butter. Turned out so tender and delicious anyway. I used chopped hazelnuts instead of almonds. My oven isn’t always consistent so I baked mine about 1 hour 2 minutes. It was still jiggly when I took it out after an hour.

I've made this cake several times & absolutely LOVE it! I make a couple very small changes. I use a 9" pan (it fills it), I add a tsp each of vanilla & almond extract to batter. To the topping I add a tsp cardamom. I reduce the white sugar (3/4 c), but I do that in all recipes as I don't like my desserts too sweet. This is so good! Any leftovers I freeze in plastic, then warm individual slices about 30 seconds in microwave.

I would really like to make this cake. I do not have an 8" springform. I would use a heavily greased 8" cake pan, but I truly wish that recipes were standardized to the equipment people tend to have at home. 9" springform, 10" springform, sure, but 8"? Give a home baker a break!