Norwegian Apple Cake (Eplekake)

She greeted me at the door with baby in arms, a sweet little boy wearing blue and white striped knits. My own baby was dressed similarly, except for the pink. This is the season we are in, a time of babies. I can hardly believe how many of my friends are having children this year.

Christy’s son is mere weeks old, yet she invited me over today for Swedish aggkaka, a soufflé-like dish that’s reminiscent of a Dutch baby pancake but much thicker and richer. As I settled in on the sofa with my daughter, Christy slipped the pan into the oven to bake while we caught up. Effortless. At least that’s how she made it look. In reality, I know how much juggling that it takes to simply butter a slice of toast while caring for a baby. So it always amazes me to see mothers adjust so well to their new roles. I feel especially blessed when they shower me with their hospitality, knowing the effort that it takes.

Today the weather was damp, the clouds ringing out their moisture onto the city. It’s too early in the season for it to really be cold, but the steel gray sky and rain called for something cozy. The aggkaka is a recipe that Christy has been making since childhood, a family classic you could say. She wanted to serve me something comforting, food from the heart.

The following hours were met with plenty of the challenges of parenthood: tired meltdowns and naptime protests, diaper failure and emergency loads of laundry. But honestly, despite being a bit sleep deprived and therefore more prone to stress, I’m feeling calm. Unshaken. Bolstered up by the warmth and company of a good friend.

Norwegian Apple Cake (Eplekake)
Christy sent me on my way today with apples and nectarines she had purchased at a fruit stand while coming home from a road trip last weekend. With this cake in mind, I got to work as soon as I could, prepping the cake in stages as I took care of the above-mentioned challenges. This recipe, adapted from Authentic Norwegian Cooking by Astrid Karlsen Scott, called for Granny Smith apples, but I used a combination, including the ones from Christy. Scott instructs readers to mix the flour, baking powder, and butter as for pie crust. I opted to use a food processor for its ease, but you can certainly just do as Scott suggests if you prefer.

2-3 large apples
Lemon juice
2 cups flour
2 teaspoons baking powder
1 cup salted butter, cold, plus more for pan
2 eggs
1 cup sugar
2 teaspoons vanilla sugar*

Preheat oven to 350 degrees and butter an 8-inch springform pan. Peel and core the apples and cut them each into 16 wedges. Toss in a bowl with a little lemon juice to prevent them from discoloring, and set aside.

Cut butter into dice and place in a food processor with flour and butter. Pulse until you have pea-sized bits of butter scattered throughout the flour. Add the eggs, sugar, and vanilla sugar and continue to process until the dough comes together.

Divide the dough in two, with one portion slightly bigger than the other. Press the bigger portion into the bottom of the pan, working it evenly across the bottom and about an inch and a half up the sides. (The dough will be sticky, but dampening your hands throughout the process will make it easier.)

Arrange the apple slices in a circular pattern around the bottom of the pan. Working the remaining dough between your two hands, once again dampened, roughly shape it into a disc big enough to cover the apples. If it breaks apart, just place the pieces over the apples and gently press them back together.

Bake for 40 to 50 minutes. Cool on a baking rack, then remove from the pan.

*Scandinavian vanilla sugar is available at Scandinavian stores such as Scandinavian Specialties in Seattle. If you do a lot of Norwegian or Swedish baking, it’s a good ingredient to have on hand, but if you don’t have access to it, you can substitute a little vanilla extract. The results won’t be identical, but it will work.

Note: This past weekend I attended a couple of sessions at IFBC, the International Food Bloggers Conference, in Seattle. The organizers offered steep discounts to bloggers for writing about the conference, so you’ll be noticing a few posts that showcase what I learned. This post demonstrates a lesson taught during a food writing session with Dianne Jacob, author of Will Write For Food: Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More. One of my favorite tips was to provide context for the food we’re eating. It’s something that I always try to do (as I wrote about earlier this year), but it’s a good reminder. If you happen to be a writer, try it out in your own work: Think about what you’re eating and pay attention to the circumstances, who you’re with, and where you are. 

Disclosure: I received a copy of Authentic Norwegian Food from the publisher.