Danish Apple Cake
Featuring layers of sliced apples on both the bottom and top, this Danish Apple Cake is a delicious way to celebrate Autumn. This cake looks fancy, but it's very easy to make!
Servings: 12 servings
Calories: 388kcal
Ingredients
For the Cake
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1½ tsp vanilla extract
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
For the Apples
- ½ cup granulated sugar
- 1 Tbsp ground cinnamon
- 6 medium apples I used 3 Granny Smith and 3 Gala, can substitute 4-5 large apples
- 2-3 Tbsp coarse sugar for sprinkling on top (I used sanding sugar, but demerara sugar would work, too.)
Instructions
For the Cake
- Preheat oven to 350°F.
- Line the bottom of a 9” springform pan with parchment paper. Spray parchment paper and sides of pan with nonstick cooking spray; set pan aside.
- Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (~3-4 minutes on medium speed).
- Add eggs and vanilla extract in 2 additions, scraping down the sides of the bowl after each addition.
- Using a separate medium bowl, whisk together the flour, baking powder and salt.
- Add dry ingredients to the mixing bowl and mix until just combined.
For the Apples
- Using a large bowl, add sugar and cinnamon; stir until well combined.
- Peel and core apples and cut each into ~16 slices.
- Place apples in bowl with cinnamon sugar mixture and toss gently until well combined.
- Layer half of the apples in the bottom of the prepared pan.
- Pour batter on top of the apples. Use an offset spatula to spread batter evenly.
- Layer remaining apples on top. (Tip: Start in center and add apples in a circular pattern, overlapping each layer slightly.)
- Sprinkle generous pinches of coarse sugar on top of apples.
- Bake cake for 75-80 minutes, or until a toothpick inserted into center of cake comes out mostly clean. (Tip: Check cake after 55 minutes. If it’s browning too quickly, tent top of pan with foil.)
- Place cake on a wire rack and let cool for at least 30 minutes before releasing springform pan. (Tip: Slide an offset spatula around the edge of the cake before releasing pan.)
- Serve warm or at room temperature.
Nutrition
Calories: 388kcal | Carbohydrates: 56g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 122mg | Potassium: 200mg | Fiber: 3g | Sugar: 37g | Vitamin A: 603IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg
