Danish Apple Cake

By  |  6 Comments



Above: Danish Apple Cake.



Sitting in my Sydney hotel room with pre-race nerves (and feeling peckish) I couldn’t help but be drawn to this recipe I found on one of my favourite Aussie blog sites www.lifestyled.com. Thought I’d share it with you all here. I’ll definitely be making this one when I get back to Auckland.


175g butter, softened

175g caster sugar

3 eggs

175g self-raising flour

500g golden delicious apples

1 tsp ground cinnamon

1 tbsp white sugar




Pre-heat oven to 180°C. Grease a 22-centimetre round cake tin.

Beat butter and sugar with an electric mixer until the mixture is light and fluffy.

Beat in eggs, one at a time. Sift flour into mixture and fold in thoroughly. The mixture will be quite stiff.

Peel, core and quarter apples, then slice them thinly. Spread half the mixture in the bottom of the cake tin and cover with half the sliced apple. Cover with the rest of the mixture and arrange the remaining apple in the same pattern over the top.

Mix cinnamon and white sugar then sprinkle over the apple slices.


Place in the centre of the oven and bake for 35 minutes. To check if it’s ready, insert a skewer in the centre; it should come out clean.

You can replace the apple in the cake with rhubarb, pear or firm peaches. Or leave the fruit out altogether and just sprinkle the cinnamon sugar mix onto the cake before baking for a very moist tea cake.