Eplekake (Norwegian Apple Cake)
adapted from Susanne HG
125 grams butter, melted
127 grams granulated sugar
3 tablespoons Norwegian vanilla sugar or 1 tablespoon vanilla extract
125 grams all-purpose flour
1 teaspoon baking powder
2 tablespoons milk
1 large Granny Smith apple (I like it's tartness, but you can use any variety you like)
1 teaspoon cinnamon
1 tablespoon demerara or turbinado sugar
Preheat oven to 400.
Grease and flour an 8-inch cake pan (with removeable bottom) and set aside.
In a small bowl combine the vanilla sugar, flour and baking powder.
In a medium bowl, cream the melted butter and sugar with a hand mixer until very light and the sugar has dissolved. This takes about 5 minutes.
Add the eggs one at a time, mixing completely after each one. If you're using vanilla extract, add it after the eggs.
Add about half the flour mixture along with all the milk. Mix thoroughly and then add the remaining flour. Combine until no streaks of flour remain.
Spread batter in the prepared cake pan.
Core and halve the apple. Then cut each apple half in to 1/8" slices and arrange on top of the cake batter. Sprinkle with cinnamon and demerara sugar.
Bake for about 35 minutes or until golden brown and cake is thoroughly cooked by testing with a wooden toothpick.
Serve warm or at room temperature.