Classic Danish Apple Cake Recipe You’ll Love

It’s Even Better With Cream Cheese Frosting

Fresh apple cake is one of those desserts that truly belongs to fall. This version is my take on a Danish apple cake — a cherished recipe my husband’s Grandma Frieda Haeker shared years ago. I remember chasing her down after a family gathering to get the recipe, and I’m so glad I did.

Those family gatherings are treasured memories. The dessert table always featured treats made with whatever fruit was in season. In autumn you could count on an apple-based delight, and this cake was one of those favorites.

As any cook who likes to tinker, I’ve made a few changes over the years. Grandma Frieda’s original called for strong brewed coffee; I’ve found that a spoonful of freeze-dried coffee granules adds a subtle depth without overwhelming the apples. And instead of the usual cinnamon and nutmeg, I prefer cardamom.

Cardamom carries warm childhood memories for me. When I was little, my brothers and I would split open whole cardamom pods while our mother ground the seeds in a brass grinder she used for baking — a grinder I still treasure. The fragrance immediately transports me to Danish family gatherings in Iowa, where cardamom-scented sweets were enjoyed with cups of hot coffee. For me, apples, coffee, and cardamom make a perfect combination.

Grandma Frieda’s recipe inspired me, but I’ve adapted it to suit my tastes. The coffee granules give a gentle richness, and the cardamom brings a floral-spicy lift that pairs beautifully with tart apples.

Happy Cardamom Memories

As a child, breaking open cardamom pods and grinding the seeds with my mother is a memory I hold dear. If you can find whole pods, you can grind the seeds in a small grinder or mortar and pestle for the freshest flavor. These days I often buy ground cardamom and store it in the freezer to preserve its aroma.

If you try whole seeds, grind only what you need and keep the rest airtight. Freshly ground cardamom has a brightness you don’t get from pre-ground spice — one sniff and you’ll notice the difference.

If you need a substitute, mix equal parts ground cinnamon and nutmeg. Other acceptable swaps are equal parts cinnamon and ginger or equal parts cinnamon and ground cloves, though the unique floral note of cardamom is worth seeking out.

How To Make This Danish Apple Cake From Scratch

This cake starts with tart apples. I used Jazz apples here, but Granny Smith, Braeburn, or any tart baking apple will work well. Peel and cut the apples into wedges, then chop them to small, raisin-sized pieces. A food processor makes this quick, but a sharp knife or food chopper will do the job.

The cake batter is straightforward: combine the dry ingredients, cream the sugar and eggs until fluffy, then add oil and vanilla. Alternate adding dry ingredients and the chopped apples until just combined. Bake in a greased 9″ x 13″ pan at 350°F for about 40–45 minutes. The cake is done when it pulls back slightly from the pan sides and a toothpick inserted in the center comes out clean.

Let the cake cool completely before spreading the cream cheese frosting. The slight tang of the frosting complements the dense, moist cake beautifully.

Frosting application can be casual — the flavor matters more than perfection. For a pretty finishing touch, add a simple caramel-and-nut garnish.

A Deceptively Easy Garnish For Your Danish Apple Cake

For this garnish you only need bottled caramel ice cream topping and about a half cup of chopped pecans or walnuts (toast them for extra flavor if you like). Starting in one corner, drizzle the caramel diagonally across the cake in lines about 2 inches apart. Then, using a table knife, pull through the caramel lines in the opposite direction to create a pretty swirl. Before the caramel sets, sprinkle the chopped nuts on top.

This cake is dense, rich, and very moist, so cut slightly smaller pieces than you might for a lighter cake. Serve with hot coffee for an authentic Danish pairing.

PRINTABLE RECIPE CARD

Yield: 16 servings

Danish Apple Cake

Here’s a recipe for a dense, moist cake with subtle notes of coffee and cardamom, finished with tangy cream cheese frosting.

Prep Time
20 minutes

Cook Time
45 minutes

Total Time
1 hour 5 minutes

Ingredients

• CAKE
• 2 eggs
• 2 cups sugar
• 1/2 cup oil
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking soda
• 4 cups peeled tart apples, chopped fine
• 2 cups flour
• 1/2 tsp ground cardamom
• 1 Tbsp freeze-dried instant coffee granules
• FROSTING
• 8 ounces cream cheese, room temperature
• 1/2 cup salted butter, room temperature
• 4 cups powdered sugar
• 2–3 tsp vanilla

Instructions

1. Grease a 13″ x 9″ pan and preheat the oven to 350°F.
2. Peel and chop apples medium fine. A food processor makes this step easy. Set aside.
3. Combine the dry ingredients in a bowl and set aside.
4. Beat eggs and sugar until fluffy.
5. Gradually add oil and vanilla and continue beating until thick and smooth.
6. Alternately add the dry ingredients and apples to the egg mixture, mixing until just blended.
7. Pour the batter into the greased pan and bake about 40–45 minutes, until the cake pulls back slightly from the sides and a toothpick comes out clean.
8. Let the cake cool completely.
9. Beat butter, cream cheese, and vanilla until light and fluffy.
10. Add powdered sugar and beat at low speed until incorporated, then increase speed and beat until light and creamy. (Hint: wrap the bowl with a clean dishtowel while mixing in the powdered sugar to reduce dust.)
11. Spread the frosting evenly over the cooled cake.
12. For garnish, drizzle caramel topping in diagonal lines about 2″ apart, then drag a knife through the lines in the opposite direction. Before the topping sets, sprinkle with chopped pecans.

While waiting for fall apple season, you might enjoy other fruit cakes or preserves you have on hand. When apples are abundant, try this cake with fresh tart apples and serve warm with coffee.

If you make this Danish apple cake, I hope it becomes a fall favorite at your table. Enjoy!

Love, GB (Betty Streff)