Easy Eplekake (Norwegian Apple Cake)

My friends brought me so many apples from Sognefjord that I feel like I’ve been baking apple desserts all month. And today I decided to make a Norwegian apple dessert that is both the tastiest apple cake I know AND the easiest to make!

This easy eplekake, or Norwegian apple cake, is incredibly simple but oh so delicious. The cake base is a bit denser than my traditional Norwegian apple cake, and this is almost like a cross between an apple cake and a blondie, topped with apples, cinnamon, brown sugar, and toasted almonds.

The cake batter is made with four ingredients: sugar, an egg, flour, and melted butter. And then it is topped with four more ingredients: sliced apples, brown sugar, cinnamon, and sliced almonds. That’s it!

And since the cake is so simple, it’s very quick to whip up. You can have this in the oven in under ten minutes.

I also love that this cake is so small. I bake it in a loaf pan, but it’s quite thin, so it’s much smaller than a full loaf cake. This makes this eplekake a perfect cake to make for guests coming over for coffee, as you can probably finish the cake together so you won’t have tons of leftovers when your guests leave.

Of course if you do want leftovers you can always bake two of these!

It’s quite a sweet cake, so I like to serve it with coffee or even a glass of milk.

And I’ve also made a video showing you how to make the cake:

Tips

This is such an easy apple cake that you’d struggle to mess this one up.

I use two medium sized apples for this. I usually use the red ones we grow here in Norway, but I think green apples would also be excellent in this cake.

You can slice the apples however you like – they cook down until they’re quite soft in the cake anyway.

You’ll notice that this recipe doesn’t make a lot of batter – it’s just enough to fill the bottom of a bread loaf pan. The cake bottom is meant to be fairly thin, with an equal amount of apples on top.

Simply whisk the eggs and sugar together and then stir in the flour and melted butter until you have a smooth batter.

After spreading the batter evenly across your loaf pan, add the sliced apples, brown sugar, cinnamon, and almonds on top.

Be sure to line your loaf pan with baking paper, otherwise the cake will be hard to remove from the pan.

After the cake is finished baking, let it cool in the pan for a bit before gently lifting the baking paper out of the pan. Then flip the cake over a plate and peel off the baking paper before flipping it back over onto your serving dish.

This is a small cake, so I like to cut it into fairly large slices. I usually cut it into about six slices.

If you don’t finish the cake, you can wrap it in plastic wrap. The almonds will go a bit soft, but otherwise it will be just as delicious the next day as well.

You can switch the recipe from US measurements to metric by clicking from “US Customary” to “Metric” under Ingredients.