Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

A classic and favourite cake recipe from Norway. The Scandinavians love using fruit in their cooking, and this apple cake is a wonderful example of a moist and fruity dessert type cake. It can be served warm or cold and freezes very well.

Ingredients Nutrition


  1. Cream the sugar with the butter, until light, fluffy and pale golden. Slowly add the beaten eggs and then add flour, bit by bit - mixing well after each addition.
  2. Mix gently, pour mixture into greased 9 inch square pan.
  3. Peel and slice apples.
  4. Place slices on top of the mixture. (Place apple slices as close as possible to each other).
  5. Mix sugar and cinnamon.
  6. Sprinkle this topping over the apples.
  7. Bake for about 60 minutes in a 180C/350F oven, until well risen and golden.
  8. This delicious apple cake can be served warm or cold with cream or creme fraiche.
  9. It keeps and freezes very well - separate the slices with greaseproof paper for freezing.
Most Helpful

5 5

This was a super easy delightful cake! I made it for our friends' annual come and go dinner/hand out candy to trick or treaters/ Halloween party this past Saturday. We are there the whole time so I usually help with the cooking! I served this room temp and there was not a crumb left at the end! Thanks for posting!

5 5

This cake has a great consistency for a morning breakfast cake as well as dessert. I made it for breakfast actually :) I topped it with a big dollop of whip cream and was in heaven eating each bite. This is a must make if you haven't already tried it. I will cherish this recipe and make it many times, you can rest assured! Next time I might add in some chopped walnuts, as they are always a treat for me when I bake anything and great with apples. Thank you for sharing this winner with us French Tart!

5 5

Delicious! That sums it up. One of my taste testers describes the flavor as a cinnamon bun with apples. I used a round pan and was only able to get 3 apples into the cake. I'll try a square pan next time (there will be a next time) and see whether it makes a difference. Also, I didn't read the recipe carefully before starting to make it and had to make my own self rising flour substitute as a result. The recipe still worked out beautifully. Thanks for sharing.