Tiny Space Cooking – Norwegian ( Eplekake )
One of my favourites. Whether the weather has turned like it did today or it is hot summers day this light Noregian apple cake (Eplekake) is just the right lift.
Have fun baking and then cosy up in your Tiny Space and enjoy warm or cold. Call me biased but I do love everything scandi, you see it in the Stitcha designs but the food is just as good feeling as our designs.
- 125 grams butter, melted
- 130 grams granulated sugar
- 2 eggs
- 3 tablespoons vanilla sugar or 1 tablespoon vanilla extract
- 125 grams all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- 1 large apple (you can use any apple you like)
- 1 teaspoon cinnamon
- 1 tablespoon demerara sugar
- Preheat oven to 200C/400F
- Grease and flour an 8-inch cake pan (with removeable bottom) and set aside. (I had a 9-inch tart pan and that’s what I used. The cake came out with some coaxing.
- In a small bowl combine the vanilla sugar, flour and baking powder and set aside.
- In the bowl of a stand mixer with a whisk, cream the melted butter and sugar with until light and fluffy and the sugar has dissolved. It will take about 5 minutes.
- Add the eggs one at a time, mixing thoroughly after each egg.
- If you’re using vanilla extract, add it after the eggs.
- Add half the flour mixture and all of the milk.
- Mix thoroughly and then add the remaining flour. Combine until no streaks of flour remain.
- Spread batter in the prepared cake pan.
- Core and cut the apple in half. Cut each half in to ⅛” slices and arrange on top of the cake batter in a decorative pattern.
- Sprinkle with a mixture of cinnamon and demerara sugar.
- Bake for about 35 minutes or until golden brown and cake is thoroughly cooked by testing with a toothpick.
- Serve warm or at room temperature and it’s very good with whipped cream or ice cream.