Eplekake
A moist southern apple cake spiced with cinnamon, its top set with tender fruit and a sugar crust.
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, softened
- 150 g caster sugar
- 3 eggs
- 150 g wheat flour
- 1 tsp baking powder
- 3 apples, peeled and sliced
- For the apples: 2 tbsp sugar, 1 tbsp cinnamon
- Pearl sugar, to finish
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
Cream the softened butter and sugar until pale and fluffy, then beat in the eggs one at a time.
- 2
Sift in the flour and baking powder and fold gently into a smooth batter.
- 3
Spoon into a greased 24 cm springform pan and level the top.
- 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
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.
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