Makes One 6″ Cake
Æblekage can be made any number of ways, but this recipe is super special because Anne A., one of our Danish readers, found it in her mother’s recipe box. We did a little tweaking and, voila… Global Table’s Aeblekage, a little like Anne’s mamma used to make.
The texture is on the muffin-side of things; you’ll love it with coffee or tea.
Ingredients:
1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 tsp vanilla extract
1 tsp vanilla extract
1 teaspoon baking powder
1 teaspoon cinnamon
1 1/2 cups flour
1 small apple, halved and sliced thinly
1 small apple, diced
1 small apple, diced
Topping:
1/8-1/4 cup brown sugar
1/8-1/4 cup chopped walnuts
Dots of butter
Use a 6″ cake pan
Method:
Put a load of laundry in the washer (optional).
Preheat the oven to 350F.
Meanwhile, cream butter with brown sugar until light and fluffy.
Add in the eggs, one a time.
Next up, vanilla extract – the best perfume in the world (just dabble a little on your wrists).
Next, drop in the dry ingredients, starting with flour…
… cinnamon…
… and baking powder. See all the scratches on this measuring spoon? Yeah, that’s from the garbage disposal. Whoops.
Mix until well incorporated … be sure to scrape the sides.
Then, get the apples ready. Slice one up thinly, and dice the other.
Mix the diced apples into the stiff batter (this photo doesn’t show apples because this version didn’t include them in the batter.. but go for it – the cake needs the extra moisture)
Top with the other, thinly sliced apple.
You spin me right ’round baby, right ’round.
In a small bowl, mix together chopped walnuts and brown sugar. Try not to eat every last drop.
Sprinkle over the top of the cake. I used a little topping – next time I’ll use a lot of topping. If you dare, dot with butter for extra goodness.
Bake for 40-45 minutes (if you added the second apple, try about an hour) or until an inserted toothpick comes out clean and your whole house smells like heaven. Or a bakery. But I’m not sure there’s a difference…
Breakfast like this sure makes it easier to get out of bed!
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How beautiful, i love the arrangement of the apples. Looks really delicious!
Something “stirred” in me when I saw the Æblekage.
Yumm… maybe it evokes some of the Danish influened desserts of my Dad’s youth.
I don’t know but I wanna try!!
Cheers
I made this tonight, including the apple pieces inside the cake. It was delicious, still just a tad dry in the cake, but the flavor was amazing. I even added the bits of butter to the top, omitting the walnuts, so not sure what else you might recommend to make it a little more moist. I am planning to make another this week to take to a new years party, it was that good. Thanks for sharing your amazing journey.
I’m glad you liked the flavor! I’m not sure on making it more moist. You could try adding a touch of milk – like an 1/8 or a 1/4 cup and see if that does the trick. Have a fun New Year’s
Thanks so much, I’ll try that and let you know how it goes!
It’s interesting that this cake is a bit dry, it has double the butter and eggs of any other “Danish Apple Cake” recipe I’ve seen. (Same flour, sugar, cinnamon, baking powder) But most recipes call for 2 cups of diced apples- maybe tit just needs more apples? The decoration on top is gorgeous, I think I’ll try it with the extra diced apples. I’ll probably add in all the butter because I LOVE butter, but the other recipes seem to be moist with just 1/4 cup.
We will be cooking this next weekend for our Danish Global Table, and I’m wondering if adding applesauce might work to fix the dryness problem? How much do you think I could add, if any?
That might work – try maybe 1/4 cup or so… to be honest, I need to try this recipe again and update it. There’s no reason it should be so dry. I like Ruth’s idea about adding more apples, too. Let me know how it goes!
It took me awhile,but I finally made this apple cake last night for our Danish dinner. I added half a cup of applesauce, and a second small apple to the batter, and it wasn’t dry at all. It was delicious! Thank you for the recipie. Oh yeah, and I also substituted pecans for walnuts on the topping. Probably not an authentic Danish choice, but my kids prefer pecans.