For those of you who are interested (and I know y’all totally are) I have Swedish in my background, which is why I have such an unusual first name. On this blog I masquerade as B, but in real life my name is Britta, and I look just as Scandinavian as the name sounds.
Also, sometimes I get asked if I’m named after the character in Community, to which I usually respond that I changed my name when the show came out so I can more easily identify with Gillian Jacobs’ character.
Back to the cake though, because I haven’t even started to tell you about how good it is. It’s simple, light, and can be served with pretty much anything, which in a world of decadent desserts makes it the peacekeeper of all the countries. I mean, desserts. This recipe is called “Norwegian Apple Cake” but my Swedish mother has been making a version of this for as long as I can remember so I guess it masquerades as “Scandinavian” no matter what its particular country of origin.
You too can masquerade as a Scandinavian, or a Britta, and make this cake too but I have to warn you- it’s so crazy simple you’re going to start thinking you are Norwegian because you’re going to make it so often.
Norwegian Apple Cake (serves 12)
1 1/2 c. sugar
1 stick butter
2/3 c. light cream
3/4 c. flour
3 tsp baking powder
3-4 cooking apples
Grease and flour an 8×12-inch pan. Beat the eggs and 1 c. of the sugar until the mixture is thick and creamy and the whisk (or beater) leaves a trail after you lift it out. Pour the butter and milk into a pan. Bring to a boil and stir, still boiling, into the eggs and sugar. Sift in the flour and baking powder and fold carefully into the batter so there are no lumps of flour. Pour the mixture into the prepared roasting pan. Peel, core and slice the apples; arrange them over the batter. Sprinkle with the remaining sugar. Bake in a moderately hot oven (400F) for 20-25 minutes until well-risen and golden brown. Cool in the pan, and then cut into slices.
B’s Tip: If you want to bring out the apple flavor even more, try mixing in 2 tsp of cinnamon to the remaining sugar before sprinkling it on top of the apples and popping it in the oven. Feel like making the recipe a little healthier? Top with less sugar, or leave it out altogether. (Half a cup is pretty generous and while delicious, not necessary.)
Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.