Danish Apple Cake (Æblekage)
Æblekage Say it: EB-leh-kah-eh
Æblekage is a beloved Danish layered dessert made with sweet-tart applesauce, buttery toasted breadcrumbs or macaroons, and finished with whipped cream. It is a staple at family gatherings and festive occasions throughout Denmark, especially during autumn when apples are at their peak. The contrast between the warm spiced apples, crunchy crumbs, and cool cream creates a comforting yet elegant treat that highlights the simplicity of Scandinavian home baking.
Danish Apple Cake (Æblekage)
Æblekage
Pronounced EB-leh-kah-eh
- Serves
- 6
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Combine the sliced apples, granulated sugar, cinnamon, cardamom, lemon juice and water in a large saucepan. Cook over medium heat, stirring occasionally, until the apples break down into a chunky sauce, about 15 minutes. Set aside to cool.
Melt the butter in a large skillet over medium heat. Add the breadcrumbs and brown sugar. Cook, stirring frequently, until the crumbs are golden and fragrant, 6-8 minutes. Remove from heat and let cool completely.
In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until it forms soft peaks that hold their shape.
Assemble the cake in a deep serving dish or individual glasses. Start with a layer of cooled applesauce, followed by a generous layer of toasted breadcrumbs, then a layer of whipped cream. Repeat the layers, ending with a final layer of whipped cream on top.
Smooth the top and refrigerate for at least 1 hour to allow the flavors to meld and the crumbs to soften slightly.
Before serving, optionally garnish with a light dusting of cinnamon or a few thin apple slices.
Regional variants
Some Danish families replace the toasted breadcrumbs with crushed Danish macaroons (kransekage or makroner) for a sweeter, almond flavor. A modern twist sometimes adds a thin layer of raspberry jam between the apples and crumbs.
Cook's notes
- Use a mix of apple varieties for the best balance of sweet and tart flavors.
- The breadcrumbs can be made a day ahead and stored in an airtight container.
- For a quicker version, high-quality store-bought applesauce can be used, though homemade tastes best.
Serve with
Strong coffee or a glass of cold milk
Make ahead and storage
Can be assembled up to 8 hours ahead and kept covered in the refrigerator. The whipped cream may need a quick re-whip if it softens.
