Autumn Baking
As the fall weather is starting to creep in, we’ve been finding ourselves craving all the warm, autumnal flavors and spices, like apple, pumpkin, cinnamon, etc. This æblekage is one that brings us lots of comfort in the fall and winter months. The cinnamon gives it great flavor, while the apple also gives it moistness and texture. The cake itself is fluffy and warm, like a giant hug. There’s no better feeling in the autumn than digging into a piece of cinnamon-apple cake! Enjoy it with a hot cup of tea or coffee, a blanket, and a book. We hope that this cake can help you to enjoy the change of seasons!
Tips & Tricks
This recipe is very straightforward, as far as cakes go. One important note – once you have whisked the eggs and sugar together and they’re light and fluffy, try to be gentle as you do the rest of the mixing, so as not to deflate the eggs. This will result in a fluffier cake! If you try our recipe, make sure to comment and leave a rating below! And as always, tag us on Instagram!
Try the Vegan Version!
*UPDATE* To make vegan æblekage, replace the 2 eggs with a 1/2 cup (150g) of unsweetened applesauce, add an extra leavening agent, and use plant-based milk (it works really well with oat milk!). The final outcome will be slightly more dense than the non-vegan version, but still super delicious! Read through the recipe below to check out the substitutions/additions.
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Æblekage (Apple Cake)
Ingredients
CAKE
- 2 large eggs, room temperature (replace with 150g (1/2 cup) unsweetened applesauce for the vegan version)
- 200 grams granulated sugar
- 200 grams all-purpose flour
- 1 tsp baking powder (If making the vegan version, add an additional 1/2 tsp of baking soda and 1 tsp of lemon juice/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 the vegan version)
- 1 medium apple, cubed (corresponds to about 100-150g of apple; this can be optional – adding the apple to your batter makes it a little bit more dense, but adds more apple flavor!)
TOPPING
- 2 medium apples, sliced (corresponds to about 280g of apple)
- Brown sugar (for sprinkling)
- Cinnamon (for sprinkling)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Butter/oil a baking tin (we used a circular tin, but rectangular will work just as well) and cut out a sheet of parchment paper so it lines the bottom for easy removal.
- Prep your apples by chopping one medium apple into cubes for the batter.
- Peel (optional, we usually don't!) and slice two medium apples for decoration on top of the cake. Set aside the apples until ready to use. If you're worried about oxidation, you can add a little bit of lemon juice to the apples.
- Add room temperature eggs and granulated sugar to a bowl of a stand mixer, or a large mixing bowl if using a handheld whisk.
- Beat eggs and sugar together using your stand mixer with a whisk attachment or an electric hand mixer (it will be more difficult to whisk by hand, but it can be done!) until light in color and doubled or tripled in size, and it has reached "ribbon" stage – if you lift the whisk out of the mixture, it should flow off and sit on the surface in a ribbon shape briefly before it sinks in.
- Meanwhile, mix together dry ingredients (flour, baking powder, salt, cinnamon).
- Whisk together the dry ingredients to get rid of any large lumps.
- Add vanilla extract, milk, and oil to a liquid measuring cup.
- Add the wet and dry ingredients to the batter in two separate additions – meaning that you add half the wet ingredients, mix, then add half the dry ingredients, and mix, and repeat the process once more. You can either mix using a rubber spatula and folding the mixture, or you can use a stand mixer for this step, just be sure not to overmix! We usually run the mixer 5-10 seconds between additions.
- You can sift in the dry ingredients if you would like, but since it's already whisked together, there shouldn't be any large lumps. You should be left with a smooth batter that's a little liquidy.
- Add the chopped apple to the batter.
- Fold the mixture together so the apples are evenly distributed in the batter.
- Use the sliced apples to decorate the top of the cake. You can create any pattern you like in this step! We like to make an outer circle of apple slices that overlap, then an inner circle. You may have a little bit of apple leftover.
- Sprinkle the top of the apples with brown sugar and cinnamon.
- Bake for 40-45 mins, or until a cake tester emerges clean from the center of the cake. If you are not using a convection (fan) oven, it may take 5-10 mins longer. Baking time will also depend on your baking tin (a shallower, larger cake tin will take less time, while a smaller but deeper tin may take longer). Enjoy!
