Autumn Baking
As autumn arrives, we crave warm seasonal flavors: apple, pumpkin, cinnamon and the like. This æblekage (apple cake) is a comforting favorite for fall and winter. Cinnamon lends depth while apple adds moisture and texture. The cake itself is light and fluffy—like a warm hug. Enjoy a slice with a hot cup of tea or coffee, wrapped in a blanket with a good book. We hope this cake helps you savor the change of seasons.
Tips & Tricks
This cake is straightforward. One key tip: once the eggs and sugar are whipped until light and fluffy, handle the batter gently to avoid deflating the eggs—this preserves air and keeps the cake airy. If you try the recipe, please leave a comment and rating. Tag us on Instagram if you share your bake.
Try the Vegan Version!
UPDATE: To make this æblekage vegan, replace the 2 eggs with 150 g (1/2 cup) unsweetened applesauce, add an extra leavening agent, and use plant-based milk such as oat milk. The vegan cake will be slightly denser but still very tasty. See substitutions in the ingredient list below.
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Æblekage (Apple Cake)
Pin Recipe
IMPORTANT NOTE:
We bake using a digital scale and the metric system (grams and milliliters). Cup measurements may be less precise. Our recipes are developed in a convection (fan) oven.
Ingredients
CAKE
- 2 large eggs, room temperature (replace with 150 g / 1/2 cup unsweetened applesauce for the vegan version)
- 200 grams granulated sugar
- 200 grams all-purpose flour
- 1 tsp baking powder (if vegan, add an extra 1/2 tsp baking soda and 1 tsp lemon juice or apple cider vinegar)
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 118 ml vegetable oil
- 118 ml milk, room temperature (use plant-based milk for vegan)
- 1 medium apple, cubed (about 100–150 g) — optional; adds apple flavor and a bit of density
TOPPING
- 2 medium apples, sliced (about 280 g)
- Brown sugar (for sprinkling)
- Cinnamon (for sprinkling)
Instructions
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Preheat oven to 350°F (175°C).
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Butter or oil a baking tin and line the bottom with parchment paper for easy removal.
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Chop one medium apple into cubes for the batter.
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Peel (optional) and slice two apples for the cake top. If desired, toss slices in a little lemon juice to prevent browning.
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Add room-temperature eggs and granulated sugar to a stand mixer bowl or a large mixing bowl.
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Beat eggs and sugar until pale, doubled or tripled in volume and at ribbon stage—when the batter falls from the whisk in a ribbon and briefly sits on the surface.
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While whipping, whisk together the dry ingredients: flour, baking powder, salt and cinnamon to remove lumps.
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Combine vanilla, milk and oil in a liquid measuring cup.
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Add wet and dry ingredients to the whipped eggs in two additions: half the wet, mix briefly, half the dry, mix, then repeat. Fold gently or run the mixer only briefly between additions—do not overmix.
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You may sift dry ingredients first, but whisking should already remove lumps. The batter should be smooth and slightly pourable.
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Fold the chopped apple into the batter so it is evenly distributed.
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Arrange the sliced apples on top of the batter in any pattern you like—an overlapping outer circle and inner circle works nicely.
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Sprinkle the apple slices with brown sugar and cinnamon.
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Bake 40–45 minutes, or until a tester inserted in the center comes out clean. If not using a convection oven, baking may take 5–10 minutes longer. Baking time also varies with tin size and depth. Remove and cool, then enjoy.
