Norwegian Apple Cake

After I’d made this recipe a couple times I thought I should do a little investigation and see whether it had anything in common with Norway’s ‘Eplekake’. While I’m not Norwegian, I think the main elements are there -sponge cake made with a mixture of hot milk and butter, a crunchy cinnamon topping and of course the apple slices.

When preparing the cake, take care not to over mix when incorporating the hot milky mixture into the creamed egg/sugar mixture, or the cake will have a peaked instead a flat top.

Do use a metal spoon, not a wooden spoon,  when folding the flour into the cake mixture as this will keep the batter aerated and ensure a lighter sponge cake.

2 large pink lady apples

2 eggs

1 cup caster sugar

125g butter, chopped

2/3 cup milk

1 1/2 cups self raising flour

1/3 cup slivered almonds

ground cinnamon

2tsp demerara sugar

~ * ~ * ~

Preheat the oven to 180C. Grease and line a 15x20cm lamington pan with baking paper, allowing the edges overhang for use as handles.

Use an electric mixer to beat eggs and sugar in a bowl until pale and creamy. Set aside.

In a small saucepan, heat the butter and milk

until the butter melts and the mixture just comes to the boil.

Gradually add the butter mixture to the egg mixture, beating until well combined.

Sift over the flour and use a metal spoon to fold through until just combined.

Pour the cake batter into the prepared pan. Core and cut apples in half and then into thirds. Arrange the apples slices over the cake mixture.

Sprinkle with almonds, dust with cinnamon and sprinkle with demerara sugar.

Bake in the prepared oven for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool. Remove cake from the pan and use a serrated knife to cut it into slices.

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Cinnamon & Apple Teacake

I don’t bake cakes as often as I did back in high school and I certainly haven’t made a tea cake since then.  I’m not really why that is, and I should definitely rectify that, as this teacake was quite lovely. 

Cinnamon & Apple Teacake

180 g butter, chopped, at room temperature
¾ cup caster sugar
2 eggs
2 cups self raising flour
1 teaspoon ground cinnamon
¾ cup milk
2 medium Gala apples, quartered, cored & sliced
15 g butter, melted
1 tablespoon demerara sugar

Preheat oven to 180C. Grease and line a 20cm round cake pan with baking paper.

Use an electric mixer to beat butter and caster sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in sifted flour, cinnamon and milk.

Spoon the cake batter into the prepared pan and smooth the surface. Press the apple slices into the cake batter.

Bake for 1 hour or until a skewer inserted comes out clean. Set aside for 10 minutes to cool. Turn onto a wire rack.

Using a pastry brush, coat the top of the cake with melted butter. Sprinkle over demerara sugar. Serve warm.

Apple & Strawberry Crumble Cake

With soft wedges of apple, mushy pieces of strawberry all topped with a sugary crumble, this is a cake that is just right for winter.  It’s best eaten while still warm from the oven and served with custard or some vanilla ice cream.

Apple & Strawberry Crumble Cake

200 g butter, at room temperature, chopped
¾ cup caster sugar
2 teaspoons vanilla extract
2 eggs
1 cup self raising flour
1 cup plain flour
¾ cup milk
2 small Granny Smith apples, peeled, cored & thickly sliced
200 g strawberries, hulled & halved

Crumble Topping

½ cup plain flour
50 g chilled butter, chopped
¼ cup firmly packed brown sugar

Preheat oven to 180C. Grease and line a 20cm springform pan.

Sift plain and self raising flours together in a bowl and set aside.

With an electric mixer, beat butter, caster sugar and vanilla extract in a large bowl until light and creamy. Add eggs, one at a time, beating well after each addition. Use a large metal spoon to fold the flours and milk alternately until combined.

Spoon batter into prepared pan and smooth the surface. Arrange the apple and strawberry pieces over the top.

To make the crumble topping, place flour and butter in a small bowl. Using fingertips, rub butter into the flour until the mixture resembles coarse breadcrumbs. Stir in brown sugar.

Sprinkle the crumble mixture over the apple and strawberry. Bake in preheated oven for 1 hour and 1o minutes, or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 minutes before transferring to a wire rack to cool slightly. Serve cake warm or at room temperature.