Everyone loves this Danish Apple Cake with a sweet tender crumb. It's laced and topped with lots of delicious cinnamon-sugar apple slices and it's perfect for entertaining or to make an ordinary day special.
In Denmark, apple cake is called Æblekage (pronounced like this) which, I discovered, has a zillion different variations within the tiny country! I googled Æblekage and was shocked at the huge list with so many variations. 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!
I originally posted this Danish Apple Cake back in 2015. But a few days ago, when I was in the mood for a delicious apple dessert, I looked at the recipe and realized that it was way more complicated than it needed to be, involving a mixer, lots of bowls and more time than I wanted to spend. I sat down to streamline the recipe and I'm super happy with the results. I think you will be too!
I love that this cake is elegant enough to be served for a special occasion and, at the same time, is now super easy to put together.
I can't imagine anything more delicious than this Danish Apple Cake. The cake itself has an incredibly tender crumb and is laced with cinnamon-sugar coated apples. The artistic swirl of apples on the top makes it look like something from a fine bakery.
I remember the first time I made it. I peeked into the oven halfway through the baking process and did a little squeal, it was so pretty! I could hardly wait to finish baking and then, was quite impatient till it was cool enough to take a taste. It didn't disappoint, not even a smidgen and there are always happy faces around the table when I serve this Danish Apple Cake.
What kind of apples should I use for this Danish Apple Cake?
I like to use Honeycrisp, Gala or Fuji apples for this cake. You could also use Jonagold, Golden Delicious, Braeburn, Pink Lady, Granny Smith, Cortland or Northern Spy. After peeling and coring, cut the apples into thin slices, about ¼-inch thick.
Café Tips for making this Danish Apple Cake
- You'll need a 9-inch springform pan or an 11-inch springform pan for this Danish Apple Cake. Springform pans have sides that release easily
- (I love these pre-cut circles) but it may be more difficult to get out of the pan. If you don't have a springform pan, it's a worthwhile investment and they're not horribly expensive. Springform pans come in handy for lots of sweet and savory dishes. I love making desserts in round form as they fit under my cake dome. And it seems that everything is quite magical when it's under a cake dome, right?
- This cake is not difficult to make, however, it does need about one hour and 15 minutes to bake. It's a great thing to make when you're going to be hanging out at home for the morning or afternoon. And the aroma, oh my! It will make your kitchen smell like a fine bakeshop. Beware, the neighbors may come running!
- This cake comes together quickly and easily with a whisk. If you don't have a whisk, it's an inexpensive tool that will become a kitchen workhorse. Most of our Ridiculously Easy cakes come together best with a whisk.
- Another essential (and inexpensive) kitchen tool is a silicone spatula. They're heat resistant and can be used for so many jobs like stirring, mixing, scraping out bowls, etc.
- I like to arrange the apples on top of this Danish Apple Cake in a circular pattern. If you're in a hurry, it's fine to just arrange them randomly - it will still look very pretty!
In the apple mood? Another apple dessert we can't get enough of is this Sticky Apple Pecan Cake.
- ½ cup sugar
- 1 tablespoon cinnamon
- 1 cup sugar
- 8 ounces butter at room temperature
- 4 large eggs room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 6 apples large
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 ½ 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.
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!
See Café Tips above in post