Autumn Baking
When crisp autumn air arrives, nothing beats warm seasonal flavors like apple, pumpkin, and cinnamon. This æblekage (apple cake) is a cozy favorite for fall and winter. The cinnamon adds a fragrant warmth while apple pieces keep the cake moist and textured. The crumb is soft and fluffy—comforting, like a warm hug. Serve a slice with a hot cup of tea or coffee, wrap yourself in a blanket, and enjoy a good book. This cake celebrates the change of seasons and is simple enough to become a regular in your autumn baking rotation.
Tips & Tricks
This cake is straightforward but benefits from a few technique notes. After whisking the eggs and sugar until pale and airy, handle the batter gently to avoid deflating the mixture—this preserves the cake’s light texture. If you make this recipe, we’d love to hear how it turned out: leave a comment and rating. Don’t forget to tag us on Instagram!
Try the Vegan Version!
Update: To make a vegan æblekage, replace the two eggs with 150 g (about 1/2 cup) unsweetened applesauce, add an extra leavening boost, and use plant-based milk (oat milk works especially well). The vegan cake will be slightly denser but still delicious. See the ingredient list and instructions below for specific substitutions and guidance.
Watch Our Video!
Æblekage (Apple Cake)
Pin Recipe
IMPORTANT NOTE:
We develop and bake using metric measurements and a digital scale for accuracy. Cup measures may vary. Our recipes are tested in a convection (fan) oven; conventional ovens may require slightly longer baking times.
Ingredients
CAKE
- 2 large eggs, room temperature (Replace with 150 g unsweetened applesauce for vegan)
- 200 grams granulated sugar
- 200 grams all-purpose flour
- 1 tsp baking powder (For vegan: add 1/2 tsp baking soda and 1 tsp lemon juice or apple cider vinegar)
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 118 ml vegetable oil
- 118 ml milk, room temperature (Use plant-based milk for vegan)
- 1 medium apple, cubed (About 100–150 g; optional—adds apple flavor but makes the cake slightly denser)
TOPPING
- 2 medium apples, sliced (About 280 g)
- Brown sugar (for sprinkling)
- Cinnamon (for sprinkling)
Instructions
-
Preheat oven to 350°F (175°C).
-
Butter or oil a baking tin (round or rectangular). Line the bottom with parchment paper for easy removal.
-
Chop one medium apple into small cubes for the batter.
-
Peel (optional) and slice two medium apples for topping. If you’re concerned about browning, toss slices briefly in lemon juice.
-
Add room-temperature eggs and granulated sugar to a stand mixer bowl or a large mixing bowl if whisking by hand.
-
Beat eggs and sugar until pale, voluminous, and at the ribbon stage—when you lift the whisk, the batter should fall back in a ribbon that briefly rests on the surface.
-
Meanwhile, whisk together the dry ingredients: flour, baking powder, salt, and cinnamon.
-
Combine vanilla, milk, and oil in a measuring cup.
-
Add wet and dry ingredients in two additions: half the wet, then half the dry, mixing gently between additions. Fold with a spatula or use the mixer briefly—avoid overmixing to keep the cake tender.
-
You can sift dry ingredients, but whisking should remove lumps. The batter should be smooth and slightly pourable.
-
Fold the chopped apple into the batter so it’s evenly distributed.
-
Transfer batter to the prepared tin and arrange sliced apples on top in your preferred pattern—overlapping concentric circles look lovely.
-
Sprinkle brown sugar and cinnamon over the apple topping.
-
Bake for 40–45 minutes, or until a tester inserted in the center comes out clean. Conventional ovens may need 5–10 minutes more. Baking time varies with pan shape and depth. Let cool slightly, slice, and enjoy.
