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Danish apple cake recipe

Danish apple cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Apple cake

A nice comfort cake for all cinnamon lovers. This apple cake was very light and is yummy with fresh cream or ice cream.

11 people made this

IngredientsMakes: 1 (23cm) apple cake

  • 125g plain flour
  • 5 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 2 tablespoons low fat margarine
  • 2 egg whites, slightly beaten
  • 4 tablespoons skimmed milk
  • 1/2 teaspoon vanilla extract
  • 400g sliced and peeled apples
  • 1 teaspoon ground cinnamon

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat the oven to 190 C / Gas 5. Grease and flour a 23cm (9 in) tart or flan dish.
  2. Combine flour, 2 tablespoons of the sugar and baking powder. Cut 1 1/2 tablespoons of the margarine into bits and add to the flour mixture along with the egg whites, milk and vanilla. Beat till smooth and pour into prepared tin.
  3. Arrange apple slices on top of the cake mixture, covering in a nice pattern. Combine the remaining 3 tablespoons sugar with cinnamon, then sprinkle over apples. Dot with remaining margarine.
  4. Bake for 30 minutes in the preheated oven.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

It was really nice.-19 May 2013

Danish Apple Trifle

This is another old and Danish recipe. This time it is a delicious apple trifle made from simple ingredients apples, sugar, hazelnuts, heavy cream and water. An apple trifle is a cold dessert typically made in a transparent glass bowl or as single servings in small glasses. The special about this dessert is that it is made in several layers starting with a thick layer of apple puree, then some hazelnut croccante and then some whipped cream. The dessert is then made with 2-3 of these layers, which makes it a beautiful dessert seen through the glass.

The taste is very fresh with a crunchy feeling from the hazelnut croccante. Hazelnut croccante is sugar coated hazelnuts chopped in small pieces. This gives the dessert a very delicious crunchy taste.

We are not sure that this recipe is originally from Denmark. However, it has been around for a very long time and it very popular in Denmark and the Nordic countries in general. This recipe, with hazelnuts croccante layers, is very close to the traditional and properly even older recipe for another version of this Danish apple trifle. In this other version of the dessert one of the layers is made from a small Danish sugar cake called a makron, which is very similar to macaroons.

We normally make this dessert as a single serving in small glasses. We think this is the best way to serve it. However, you can also make one big serving in a large glass bowl or similar.

Related Video

This was less than delicious. I ended up throwing the whole thing away.

I am planning on making this dessert. My grandparents came from Denmark to Iowa in the early 1900s and brought a recipe for "Abelka" with them. We have it almost every year around Christmas. This recipe is very similar, although my mother used cinnamon Zwieback or Rusk crumbs. We never use jelly either, so this may be something I will try. We leave the applesauce chunky and prepare it in layers in a 9 x 13 pan. Refrigerate and it is better the second day. Good to see this Recipe. Lori

Being of Danish decent, this apple cake was just about perfect. Thanks for sharing.

I learned about this dessert when I visited Denmark. It is an annual tradition to make this dessert when the apple trees bear fruit. We ate this at 3 dinner parties. This recipe tastes just like the authentic Danish one. Very quick and easy to make. You wouldn't think breadcrumbs and applesauce could be so delicious! It is a hit in my family! I will make it today for Thanksgiving.

Let me just say, I lived in Denmark for a year, and I had this dish all the time. I've been looking for a good recipe in English, and this is it! But I make it with a tart black currant jelly instead of red.

I can't picture the red currant jelly being appropriate for this recipe - did it turn out okay?

This came out better than I expected. I was a little worried when I realized there was no baking involved. Once assembled, I let the dish sit for 20 minutes or so and it was firmer than it seemed possible. It got rave reviews and was deemed a keeper by my husband & guests. I added a cup of fresh raspberries & strawberries. My husband suggested trying it with different fruit next time. peaches, mangoes, nectarines. I will do that.

Recipe Summary

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 egg yolk
  • ½ cup milk
  • 10 apples - peeled, cored and thinly sliced
  • ½ cup light brown sugar
  • ¼ cup white sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 egg white

Preheat oven to 375 degrees F (190 degrees C.)

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg yolk in measuring cup and add enough milk to make 2/3 cup total liquid. Stir into flour mixture until all flour is damp. Divide the dough in half. On floured surface, roll half the dough into a rectangle and fit into a 9x13 inch pan.

In large bowl, combine apples, brown sugar, white sugar, cinnamon and nutmeg. Put apple mixture in pan. Roll out remaining dough and place over apples. Seal edges and cut slits in top dough. Beat egg white till frothy and brush on crust.

Bake in the preheated oven for 50 minutes, or until golden brown.

Grandma’s Danish Apple Cake

I know what you are thinking. Where is the cake and what is that red sauce? In most other countries this would be called a trifle or a parfait, but in Denmark we call this an old-fashioned apple cake (although our version is modernized). I have the fondest memories leaning over a huge bowl of Gammeldags æblekage at my grandmother’s kitchen table. It’s made of smooth apple sauce (our version is red) topped with crushed cookie crumbles and whipped cream and it was my favorite dessert in the world. Me and my twin brother spent every other weekend and school holiday at my grandmother’s house. She was the warmest and calmest person we knew, always smiling. My memories are fading but whenever I think of her I can smell the cigarillos she loved to smoke and the hair spray she always wore. And I remember her huge black & white marble coffee table that we often sat around and her warm hugs. She had a big house and rented out one room in the basement, one on the top floor and one in the garden to various tenants. On weekends she baked for everyone in the house. Large batches of spiced pound cake, chocolate cake or her famous (in my world) old-fashioned apple cake. I never thought of it back then but – damn! – she must have been the best landlord. When my twin brother and I were 10 years old she sadly passed away, two days after Christmas, and she left a big hole of emptiness in me. I have been thinking about her so much lately as I have been making this recipe for our kids and telling them stories about her. So this cake and this video is for you grandma. /Luise

We have actually changed quite a few things from my grandmother’s recipe. We ditched the sugar in the apple sauce (because it’s really not needed if you use sweet apples), replaced cookie crumble with a simple nut and date crumble and used whipped coconut cream on top to make it vegan. But it still tastes a lot like the ones she made. And the texture is ace! It’s sweet and tangy and soft and rich and crunchy. And it’s pretty easy to make as well. 1) Cook apple sauce (or use readymade). 2) Chop toasted nuts and mix with sticky dates. 3) Whip cream. 4) Layer. 5) Dive in.

While testing the first version of the recipe, David’s main concern was that it didn’t look pretty enough (typically him). I peeled the apples and didn’t blend the sauce so it did look rather yellow/brownish. But he figured out that by using the most deep red apples we could find, kept the peel on, cooked on low heat and then blended the sauce, it got a beautiful pink/red color. I’ve never seen an apple sauce looking radiant like that before.

Make sure to cook a double batch of the sauce. It’s crazy good on top of yogurt and porridge bowls.

We are definitely not experts on whipped coconut cream. We have failed at making it numerous times as different brands behave differently and some simply don’t work at all. Key is keeping it chilled to get the cream to separate from the liquid and the chilling is also essential when whipping. Usually, the cream solidifies so you scoop it out with a spoon, but when making the video above, we used a brand that separated without solidifying so we could simply pour the cream into the bowl while the rest of the liquid stayed at the bottom of the can. If you want to learn more about Whipped Coconut Cream (and which US brands that work best), go read Ashlae’s post on Coconut Whipped Cream.

I should also mention that if you are not vegan or too fond of coconut cream, regular whipped cream is just as delicious.

Grandma’s Danish Apple Cake
Serves 4

If you cant find red apples like ours, you can add a little pomegranate juice or grated beetroot to the apple sauce while mixing to make it more red.

Red Apple Sauce
1 kg / 2 lb red apples (use local produce if available)

250 ml / 1 cup water
1 tbsp fresh ginger, grated
1/2 tsp ground vanilla powder
1 tsp ground cinnamon (or cardamom)
1 tbsp lemon juice

Date & Nut Crumble
180 g / 1 cup almonds
100 g / 1 cup walnuts
8 dates

Whipped Coconut Cream (or regular cream)
1 can coconut milk, placed in the fridge for a few hours (or coconut cream or heavy cream)

Rinse the apples and chop them in bite size pieces, discarding the core. Place in a large sauce pan along with water, fresh ginger, vanilla powder and cinnamon. Let simmer on low heat for approx 20 minutes or until soft.

Meanwhile, place the nuts on a tray and roast at 150°C / 300°F for approx 15 minutes. Remove the stone from the dates and use a knife to chop them or a fork to mash them. Chop the nuts medium fine, reserve a handful a nuts for topping and mix the rest with the date paste into a crumble. Set aside.

When the apples are done, use a hand (immersion) blender to mix into a smooth apple sauce. Stir lemon juice into the sauce, leave to cool or scoop into a large jar and place in the fridge.

Scoop out the solid cream from 1 can of chilled coconut milk. Use a hand mixer to whip the coconut cream until it’s fluffy and forms soft peaks. If it feels too runny, place the bowl in the freezer for 10-15 minutes and then try whipping again. If you like it sweetened, you can fold in some maple syrup or vanilla into the cream after it is whipped. If using regular cream, simply whip it until soft peaks form.

Place apple sauce as bottom layer in 4 glasses or jars (or use 1 big glass bowl). Top evenly with nut and date crumble and then scoop over whipped cream. Sprinkle chopped nuts on top. Enjoy!

They sit quite well in the fridge so they can be prepared a few hours ahead.

PS! Yesterday also happened to be Noah’s first birthday! Happy day little man! David usually post a little letter to the kids here on their first birthday but he’s been a little busy lately but promises that he will write it in a later post.

Oh, one more thing! The Dutch edition of Green Kitchen At Home has been nominated for Cookbook of the Year in Holland. There are two awards, one is decided by a jury and the other is people’s choice. We’d be super happy if our Dutch readers (or anyone) would like to vote for us. It only takes 30 seconds. Here is the link!

Danish Apple Cake

Sometimes you find yourself in need of a dessert without much advance notice.

Perhaps your spouse announces that their boss is coming over for dinner. Maybe your neighbor gets sick and you want to take them something nice. Or perchance your best friend is going through an emotional crisis and you know that you&rsquore both going to need dessert STAT.

It is in these moments that you need a quick and easy go-to dessert. Consider this to be that dessert.

This is yet another one of my great-grandmother&rsquos recipes. Much like the beloved refrigerator roll recipe, this recipe came from a friend who lived in town. I can see why my Ma-Ma asked for the recipe &ndash it uses only a handful of ingredients, comes together in a snap, and is always a hit.

There are a few odd things to note about this recipe.

The first is that it does not call for any liquid aside from one egg and the moisture given off from the chopped apple. I promise that this is not an error on my part &ndash this is the actual recipe! The apple gives off just enough moisture that the batter comes together. It is rather thick, so you&rsquoll need to pat it into your pan, but once you do that &ndash that&rsquos it. Bake it and bam! Cake in less than 45 minutes.

The second odd thing is that, much like most of my great-grandmother&rsquos recipes, the ingredient list simply calls for &ldquo1/2 cup chopped nuts,&rdquo with no specification as to what type of nuts. I tend to love pecans, personally, and happened to have some of my favorite Diamond of California Chopped Pecans on hand (because not having to chop the nuts myself is a big plus for me), so I threw in a heaping handful of those.

Apples and pecans&hellipplus a little bit of sugar? I can&rsquot think of anything better.

Danish Apple Cake (Æblekage)

So it’s officially Autumn and my mind automatically turns to apples. I was recently lucky enough to be given a couple of carrier bags of Bramleys from a neighbour and also managed to forage some dessert apples from a recent trip out kayaking! So what to make?

Well for some time now I have been meaning to make my mother’s Danish Apple Cake (Æblekage) which translated from Danish mean Apple Cake. It’s not really a cake though as there is no baking involved, it’s more like a trifle type dessert minus the cake and custard! But it is often served in the afternoon with coffee and does solidify like a cake when left in the fridge.

My mum has been making Æblekage for as long as I can remember and I think most Danes have their own way of making it.

Some use bread crumbs or even crushed macaroons in the layers but this version uses toasted oats which are coated in butter and sugar.

Many versions also use all dessert apples but there is a nice contrast to be had when using Bramleys too, in both texture and flavour. The stewed apple doesn’t want to be sweet but the sugar is just there to take away the tartness from the Bramley apples.

The crunchy sweet layer of oats contrasted with the apples and cream make for a delicious dessert and the grated chocolate is just my mum’s indulgent addition.

This recipe makes enough for about 6 – 8 servings as personally I like to have enough dessert for the next day (and it’s so good) but you could always halve the quantity.

Traditionally Danish Apple Cake is served in a crystal bowl but can also be made in individual goblets if you prefer (fab for dinner parties). This is a very budget friendly dessert especially at this time of year when apples are in plentiful supply and there are lots of offers out there!

I don’t think my mum has ever measured anything out for her Danish Apple Cake as most of her recipes are just done from her head and by eye. This is therefore my interpretation and after asking my son to compare the 2 versions he said mine was spot on – job done!

I have now made a Cheat’s Danish Apple Cake (Gammeldags Æblekage) served in individual glasses which you should check out if you’re pushed for time!

Cheat’s Danish Apple Cake (Gammeldags Æblekage)

  • 100 g marzipan or almond paste, grated
  • ¼ teaspoon each of ground cardamom and cinnamon
  • 60 g icing (confectioners’) sugar, sifted, plus 1 tbsp
  • 1 egg white
  • 1 kg fragrant apples, peeled and diced Finely grated zest of 1 lemon, plus
  • 2 tbsp lemon juice
  • 50 g unsalted butter
  • 100 g golden caster sugar 3 lemon verbena sprigs or 1 tsp ground cinnamon
  • 200 ml double cream
  • 100 g crème fraîche
  1. Preheat the oven to 150°C (300°F). Put the marzipan in a bowl and beat in the spices with an electric whisk. Gradually add the 60 g icing sugar, alternating with the egg white until a batter is formed. Place heaped tablespoons of batter on 2 baking trays lined with baking paper, spacing them well apart. Bake for 20–25 minutes until puffed and golden brown. Leave for 10 minutes, then cool on a wire rack.
  2. Meanwhile, mix the diced apples with the lemon zest and juice. Melt the butter in a frying pan, add the apples and mix to coat with butter. Add the caster sugar and cook, stirring, until the sugar dissolves. Add the lemon verbena and cook until the apples are tender, but not mushy. Cool. Discard the verbena.
  3. Put the cream in a bowl and sift in the 1 tbsp extra icing sugar. Add the crème fraîche and whisk gently to mix, then more vigorously until thick. Divide the apple sauce among 6 bowls, crumble up 2 macaroons per bowl, then top with 2 heaped tbsp of the cream mix. Serve with Rosehip Preserve.

A recipe from Copenhagen Cult Recipes by Christine Rudolph and Susie Theodorou (Murdoch Books).


Heat oven to 325 degrees. Spray bottom of a 9-inch springform pan with

In a large bowl, beat butter and 1/2 cup granulated sugar with electric

mixer on high speed 1 minute. Beat in eggs and almond extract on medium

speed about 10 seconds. Add Bisquick mix beat on medium speed 30 seconds

Spread batter into bottom of pan. Mix in chopped apples.

Bake 1 hour to 1:10 or until apples are tender and cake is golden brown.

Cool 30 minutes at room temperature. Remove side of pan. Sift powdered

sugar over top of cake make optional almond icing. Sprinkle with almonds.

Danish Apple Cake

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I have been going through the recipe books that my mum wrote for me over the years. There are loads of great recipes in them and they will show up on here bit by bit as my hips and covid allow! This cake is the sort of thing I don't really make often as I have no one to feed it to. (The neighbours got lucky on this occasion!) But I remember this was the sort of fragrant bake we would come home to on a cold day after school. Thanks for the memories and the cake mum.

The toffee or caramel nutty topping is quite delicious and transformed this apple cake into quite elegant and above average! (I don't believe in average and neither did my mum!)

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Preheat oven to 180°C and butter and line the base of a springform tin.

Place cream, eggs, almond extract, vanilla bean paste and salt into the Thermomix bowl. Whip 1 min/Butterfly/speed 4. Remove Butterfly.

Add remaining cake ingredients except apples and blend 20 sec/speed 4. Spread in the cake tin and arrange the apples on top.

Meanwhile without cleaning, place all topping ingredients except the almonds into the Thermomix bowl and cook 5 min/90°C/speed 1. Add almonds and combine 4 sec/Reverse/speed 1.

Spread on top of the cooked cake and cook a further 15 minutes. Some of the mix may fall through the middle of the cake, don't worry, it will be in the centre when you cut the cake.

Watch the video: How To Make DUTCH APPLE PIE. Apple Crumb Pie Recipe (August 2022).