This apple dessert from Norway is a true GIFT! It's made up of four different components... a simple batter, a buttery brown sugar crumble, tons of your favorite apples, and a sweet glaze to finish! Heaven in a dish!
This post is presented by my friends at Noritake. For over a century, Noritake has had a commitment to quality, design, and craftsmanship in tableware manufacturing.
Visit NoritakeChina.com to view the complete Colorwave Collection, featuring a variety of dining items, bakeware, serveware, and other accessories. Use codeSWEETPAUL during checkout to receive 15% off on your order.
I always remember my Mormor making the most incredible apple cake each autumn in Norway. Mormor would serve the cake to the family with a steaming pot of coffee. When I was far too young for coffee, she’d give me a cup of hot milk with just a splash of coffee to make it slightly beige. Nobody in my family can find her original recipe for the cake, so I developed my own version from memory. Consider it a gift from Mormor and me.
Our Epel Gaver and Coffee are served on rim dinner plates and ramekins from the Colorwave collection by Noritake. They are paired with Colorwave mugs and a teapot, and the pitcher does double-duty as a vase for the centerpiece! Available in 16 colors, the collection features a variety of shapes and over 30 accessories per color.
Makes 6 mini cakes or 1 9-inch x13-inch cake
3 cups all-purpose flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cup milk
2 teaspoons vanilla extract or paste
1/2 cup butter, melted
6 apples cored, peeled and diced
1 cup butter, softened
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
2 cups powdered sugar
5 tablespoons whole milk
1 teaspoon vanilla extract or paste
- Preheat oven to 350ºF and grease 6 10-ounce ovenproof ramekins or a 9-inch x13-inch baking pan.
- In a large bowl, mix together all the batter ingredients except the apple.
- Pour the batter into the bottom of prepared ramekins or baking pan.
- Evenly distribute the apple chunks on top of the batter.
- In a new bowl, mix together all the topping ingredients and distribute dollops of the mixture on top of the apples and batter.
- Use a knife to swirl the batter, apples, and topping slightly.
- Place the ramekins on a baking sheet to capture any overflow. Bake ramekins for 25 to 30 minutes until browned and baked well. Bake 9-inch x13-inch cake for 40 to 50 minutes.
- Allow to cool for 30 minutes, and then mix the icing and drizzle glaze over cake.
Depending on the size of your ramekins, you may need to adjust the number of desserts you make or adjust the baking time.
Made it? Tell us about it–