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Eplekake
Sørlandet · Southern Coast

Eplekake

A moist southern apple cake spiced with cinnamon, its top set with tender fruit and a sugar crust.

1 hr 5 minEasy
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Hero image: AI-created serving illustration; your finished bake may differ.

Cultural Context & History

The orchards of the south fill autumn kitchens with apples, and the simplest reward is eplekake — a buttery sponge crowded with fruit, served warm with cold cream or vanilla sauce.

Ingredients

  • 150 g butter, softened714 kcal · 0 g protein · 78.6 g fat · 0 g carbs per 100 g
  • 150 g caster sugar399 kcal · 0 g protein · 0.3 g fat · 99.4 g carbs per 100 g
  • 3 eggs571 kcal · 3.6 g protein · 35.7 g fat · 57.1 g carbs per 100 g
  • 150 g wheat flour467 kcal · 6.7 g protein · 20 g fat · 66.7 g carbs per 100 g
  • 1 tsp baking powder0 kcal · 0 g protein · 0 g fat · 0 g carbs per 100 g
  • 3 apples, peeled and sliced52 kcal · 0 g protein · 0 g fat · 14.3 g carbs per 100 g
  • For the apples: 2 tbsp sugar, 1 tbsp cinnamon
  • Pearl sugar, to finish

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

Recommended Tools

  • Springform panReleases the tender cake without disturbing the apple ridges.
  • Electric hand whiskCreams the butter and sugar to a proper pale fluff.

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Step-by-Step Instructions

  1. 1

    Cream the softened butter and sugar until pale and fluffy, then beat in the eggs one at a time.

  2. 2

    Sift in the flour and baking powder and fold gently into a smooth batter.

  3. 3

    Spoon into a greased 24 cm springform pan and level the top.

  4. 4

    Toss the apple slices with the cinnamon and sugar, then press them vertically into the batter and scatter pearl sugar over the surface.

  5. 5

    Bake at 180°C for 40–45 minutes, until a skewer inserted into the centre comes out clean.

Chef's Tip

Sink the apple slices right down into the batter so only their edges show — as the cake rises they fan open into ridges that crisp and catch the pearl sugar.

Chef's Tip

A firm, tart apple such as Aroma or Bramley keeps its shape and cuts the sweetness of the crumb.

How this page was made

Written by
The Norcook editorial archive. No individual author is named yet — see the editorial and food-safety policy for what that means and what has to happen before a byline appears.
Content last checked
— “checked” records an editorial check, not a qualified review. Where one exists, the recipe-specific review record appears in the food-safety callout.
Regional context
Sørlandet — the hub carries the wider background, the ingredient glossary and its own sources.
Sources
No page-level sources are recorded for this recipe yet. The cultural background above is written as general context, not as a sourced historical claim.

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