In Denmark this apple cake is called Æblekage (pronounced like this) which, I discovered, has a zillion different variations! I googled Æblekage and was shocked at the huge variety.
There’s everything from beautiful tart-like cakes to pudding with apples layered in glasses to apple topped cakes, similar to my Danish Apple Cake. Some are made with sliced apples, some with diced apples and some with applesauce! Check it out for yourself!
Danish Apple Cake
A Danish- inspired, super tender yellow cake laced and topped with delicious cinnamon-sugar apple slices. It's perfect for any occasion!
Danish Apple Cake
Course: Dessert
Cuisine: Danish
Prep Time: 30 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 50 mins
Servings: 16
Calories: 268 kcal
Ingredients
For the cinnamon-sugar mixture:
½ cup sugar
1 tablespoon cinnamon
For the cake:
1 cup sugar
8 ounces butter at room temperature
4 large eggs room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
6 apples large
US Customary - Metric
Instructions
Preheat oven to 350˚F. Line the bottom of a 9-inch springform pan with parchment paper. Spray the pan with baking spray and rub with a paper towel to evenly coat.
In a small bowl, combine 1/2 cup sugar with 1 tablespoon cinnamon.
Combine flour,baking powder and salt. Stir well.
Peel and core apples, cut into quarters and then cut each quarter into thin slices.
In the bowl of an electric mixer, beat butter and sugar until thick and smooth. Add vanilla then add eggs, one at the time, beating for 30 seconds after each addition. Stop to scrape down sides of bowl once or twice.
With mixer on low speed, add flour mixture and mix just until combined.
For the cinnamon-sugar mixture:
Combine the apples with the cinnamon/sugar mixture. Add half of the apples to the prepared pan. Pour batter over apples and smooth batter to edges of pan. Starting in the center, add remaining apples in a circular pattern on top of the batter. Sprinkle any remaining cinnamon/sugar mixture over the top of the apples.
Bake cake for one hour. Cover loosely with foil and bake another 15-20 minutes or until set in the center. Check to see if a toothpick inserted in the center comes out clean.
Cool on a baking rack before removing outer ring. Serve warm or at room temperature with a dollop of whipped cream or ice cream. Enjoy!
Recipe Notes
See Café Tips above in post