North Wild Kitchen Eplekake (Apple Cake)
Serves 8 to 10
I look forward to making this cake every fall when the apples are fresh from the farmers’ market. Nevada Berg’s recipe appears in her debut cookbook, North Wild Kitchen. The simplicity of this cake is so lovely. I like to swap the two cups of all-purpose flour with a mixture of all-purpose and whole wheat flour. I serve this cake while slightly warm on its own to best appreciate the delicate flavors. You could also top with whipped cream or ice cream and a drizzle of caramel sauce.
Ingredients:
1 1/2 cups all-purpose flour1/2 cup whole wheat flour1 1/2 teaspoons baking powder1 1/4 cup granulated sugar3/4 cup plus 1/2 tablespoon unsalted butter at room temperature, divided3/4 teaspoon salt3 large eggs, at room temperature1/2 cup milk (I use buttermilk.)3 medium-sized tart apples, peeled, cored, and sliced1/3 cup sliced almonds2 tablespoons dark brown sugar (I usually only have light on hand, so I use that.)1 tablespoon ground cinnamon
Instructions:
1. Preheat oven to 350 degrees.2. Line the bottom of an eight-inch springform pan with parchment paper. (I love baking cakes in a springform pan because they come out beautifully with little to no mess.)3. Butter the parchment paper and sides of the pan. 4. Peel, core, and slice the apples. Set aside.5. Combine the brown sugar and cinnamon. Set aside. 6. Combine the flours in a medium mixing bowl. Set aside.7. In the bowl of a mixer fitted with a paddle attachment, cream the sugar and 3/4 cup butter until light and fluffy. 8. Add the salt, combine. 9. Add the eggs, one at a time, mixing in between. 10. Add baking powder, combine. 11. Alternate adding the flours and the buttermilk with the mixer on low. 12. Once just combined, give the batter one final stir with a rubber spatula to make sure everything is well combined.13. Add the batter to prepared pan. 14. Arrange apples on top of the batter in overlapping concentric circles. Gently push the apples into that batter. 15. Sprinkle the brown sugar mixture on top of the apples. 16. Top with sliced almonds. 17. Arrange small dollops of the additional 1/2 tablespoon of butter around the top of the cake. 18. Bake for about 1 hour at 350 degrees. The cake is done when a toothpick comes out clean from the center of the cake. I start checking at 50 minutes to be sure not to overbake. 19. Cool in the pan on a cooling rack. 20. Serve slightly warm.
Ingredients:
1 1/2 cups all-purpose flour1/2 cup whole wheat flour1 1/2 teaspoons baking powder1 1/4 cup granulated sugar3/4 cup plus 1/2 tablespoon unsalted butter at room temperature, divided3/4 teaspoon salt3 large eggs, at room temperature1/2 cup milk (I use buttermilk.)3 medium-sized tart apples, peeled, cored, and sliced1/3 cup sliced almonds2 tablespoons dark brown sugar (I usually only have light on hand, so I use that.)1 tablespoon ground cinnamon
Instructions:
1. Preheat oven to 350 degrees.2. Line the bottom of an eight-inch springform pan with parchment paper. (I love baking cakes in a springform pan because they come out beautifully with little to no mess.)3. Butter the parchment paper and sides of the pan. 4. Peel, core, and slice the apples. Set aside.5. Combine the brown sugar and cinnamon. Set aside. 6. Combine the flours in a medium mixing bowl. Set aside.7. In the bowl of a mixer fitted with a paddle attachment, cream the sugar and 3/4 cup butter until light and fluffy. 8. Add the salt, combine. 9. Add the eggs, one at a time, mixing in between. 10. Add baking powder, combine. 11. Alternate adding the flours and the buttermilk with the mixer on low. 12. Once just combined, give the batter one final stir with a rubber spatula to make sure everything is well combined.13. Add the batter to prepared pan. 14. Arrange apples on top of the batter in overlapping concentric circles. Gently push the apples into that batter. 15. Sprinkle the brown sugar mixture on top of the apples. 16. Top with sliced almonds. 17. Arrange small dollops of the additional 1/2 tablespoon of butter around the top of the cake. 18. Bake for about 1 hour at 350 degrees. The cake is done when a toothpick comes out clean from the center of the cake. I start checking at 50 minutes to be sure not to overbake. 19. Cool in the pan on a cooling rack. 20. Serve slightly warm.