Danish recipe

I still remember the exact moment I first tasted this Danish recipe. I was maybe seven, visiting my Grandma over the holidays, and the entire house smelled like cinnamon, apples, and pure comfort. She pulled this cake out of her oven, a beautiful golden brown with a rustic swirl on top, and honestly, my world changed. It wasn’t just a cake; it was a warm hug, a childhood memory baked into perfection. This isn’t your everyday quick bread; it’s a deeply satisfying, incredibly fragrant spiced apple cake that’s surprisingly easy to whip up, even on a weeknight. If you love apple crumble or a good spice cake, you’re going to fall head over heels for this Danish recipe. It’s one of those treasures I’ve been hoarding for years, but it’s too good not to share!

What is my grandmother’s Danish recipe?

So, what exactly makes this Danish recipe so special? At its heart, it’s a wonderfully moist, tender cake bursting with the warm, comforting flavors of baked apples and a symphony of spices. Think of it as a more elegant, less fussy version of a spiced apple cake, with a delightful texture that’s somewhere between a dense pound cake and a super moist quick bread. The “secret” isn’t really a complex technique, but rather the thoughtful balance of ingredients and the way the apples are incorporated. It’s a traditional Danish-inspired bake, really, focusing on simple, wholesome ingredients that come together to create something truly extraordinary. It’s the kind of dessert that whispers of cozy kitchens and happy gatherings, a true testament to how simple ingredients can create magic.

How to Make My Grandma’s Secret Danish Recipe

Quick Overview

The process is wonderfully simple: you’ll mix up a basic cake batter, gently fold in spiced apples, bake it until golden and fragrant, and then finish it with a simple glaze. The key is not to overwork the batter and to let those apples work their magic. You really can’t mess this one up, and the aroma that fills your kitchen as it bakes is worth the effort alone. It’s truly a stress-free way to create something spectacular.

Ingredients

For the Main Batter:

2 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 ½ cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup milk (whole or 2% is best for richness, but I’ve tested with almond milk and it actually made it even creamier!)

For the Filling:

4 medium apples (Honeycrisp, Fuji, or Gala work wonderfully), peeled, cored, and diced small (about 3 cups diced)

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

½ teaspoon lemon juice (to keep apples from browning and add a touch of brightness)

For the Glaze:

1 cup powdered sugar

2-3 tablespoons milk or lemon juice

½ teaspoon vanilla extract (optional)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to 350°F (175°C). Then, grab a 9×13 inch baking pan. I like to grease it really well with butter and then dust it with a little bit of flour, just to be absolutely sure nothing sticks. For an extra layer of protection and ease of removal, you can also line the bottom with parchment paper. This little step saves so much hassle later, trust me!

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Give it a good whisk to make sure all those spices are evenly distributed throughout the flour. This ensures every bite of your cake has that perfect spiced flavor. I always like to give it a little extra whisk to make sure there are no clumps.

Step 3: Mix Wet Ingredients

In a separate, larger bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Then, beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract. In a small bowl or jug, lightly whisk your milk.

Step 4: Combine

Now for the magic! You’ll add about a third of the dry ingredients to the butter mixture, mix it just until combined, then add half of the milk. Repeat this process, alternating dry and wet ingredients, ending with the dry ingredients. Be careful not to overmix! Stop as soon as you don’t see any dry streaks of flour. Overmixing can make the cake tough, and we want this to be super tender.

Step 5: Prepare Filling

While the batter is resting slightly, toss your diced apples in a bowl with the 2 tablespoons of sugar, 1 teaspoon of cinnamon, and the lemon juice. This little step not only adds more flavor but also helps prevent the apples from turning brown and adds a bit of tartness to balance the sweetness of the cake.

Step 6: Layer & Swirl

Pour about half of the cake batter into your prepared pan and spread it evenly. Then, sprinkle about half of the spiced apple mixture over the batter. Dollop the remaining batter over the apples, and then top with the rest of the apples. Now, here’s where you get that beautiful Danish look: you can gently swirl the top layer of batter and apples with a knife or skewer, creating lovely patterns. Don’t overdo it; just a few gentle swirls are perfect.

Step 7: Bake

Pop the pan into your preheated oven. Bake for about 40-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be a beautiful golden brown, and the aroma will be absolutely divine. Keep an eye on it during the last 10 minutes of baking, as oven temperatures can vary.

Step 8: Cool & Glaze

Once it’s done, let the cake cool in the pan for about 15-20 minutes. While it’s cooling, whisk together the powdered sugar, 2 tablespoons of milk or lemon juice, and vanilla extract (if using) for the glaze. Add more liquid a teaspoon at a time until you reach your desired consistency – you want it pourable but not too thin. Once the cake has cooled slightly, drizzle the glaze over the top. It will set up beautifully.

Step 9: Slice & Serve

Let the cake cool a bit more before slicing. It’s heavenly served warm, with the glaze still slightly gooey, but it’s also fantastic at room temperature. I love cutting it into generous squares. The inside should be incredibly moist with those lovely pockets of spiced apple.

What to Serve It With

This Danish recipe is wonderfully adaptable to any meal or craving. For a comforting breakfast, a warm slice with a steaming mug of coffee or a strong cup of tea is pure bliss. The spices just wake you up in the best way possible. For a more elegant brunch, serve it slightly warm with a small dollop of lightly sweetened whipped cream or a spoonful of crème fraîche. It looks so pretty on a brunch spread! When it’s time for dessert, this cake truly shines. Serve it with a scoop of vanilla bean ice cream, a drizzle of caramel sauce, or even a side of crème anglaise. For those late-night cozy snacks when you’re craving something sweet but don’t want to bake a whole cake, a slice of this with a glass of milk is just perfect. My family also loves it simply dusted with a little extra cinnamon sugar after the glaze has set!

Top Tips for Perfecting Your Danish Recipe

I’ve made this Danish recipe more times than I can count, and over the years, I’ve picked up a few tricks that make it even better. When it comes to the apple prep, make sure you dice them small and relatively uniformly so they cook through evenly within the cake. If you have a lot of liquid from your apples after dicing, you can give them a gentle squeeze with your hands or pat them with a paper towel to remove excess moisture. For mixing advice, remember that overmixing the batter is the quickest way to a tough cake. Mix just until the ingredients are combined. You’re looking for a thick, but still pourable, batter. For the swirl customization, don’t be afraid to play! You can make simple back-and-forth lines or more intricate patterns. The goal is just to marble the flavors and textures a bit. I’ve also experimented with ingredient swaps and found that using half whole wheat flour and half all-purpose flour gives it a nice nutty depth, though it might make it a touch denser. For baking tips, always do the toothpick test! Ovens can be so different, and the exact baking time can vary. If you notice the top browning too quickly before the center is cooked, you can loosely tent it with foil. For the glaze variations, while milk gives it a classic, slightly sweet flavor, using lemon juice adds a lovely tartness that cuts through the richness of the cake beautifully. You can also add a tiny bit of almond extract for a different flavor profile.

Storing and Reheating Tips

This Danish recipe is wonderfully forgiving when it comes to storage, and that’s one of the things I love most about it. When stored at room temperature, tightly covered with plastic wrap or in an airtight container, it stays fresh for about 3-4 days. The spices and apples actually help preserve it! If you’re in a warmer climate or just want to be extra sure, refrigerator storage is your best bet. It will keep well for up to a week in an airtight container. Just be aware that refrigeration can sometimes slightly dry out baked goods, but this cake is usually moist enough to handle it. For longer storage, freezer instructions are your friend. Wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator or at room temperature. For glaze timing advice, I generally prefer to glaze the cake once it’s cooled to just warm or room temperature. If you’re freezing it, you can wait to glaze it after thawing, or glaze it and then freeze, understanding the glaze might soften a bit upon thawing.

Frequently Asked Questions

Final Thoughts

This Danish recipe has brought so much joy to my kitchen and my family over the years. It’s more than just a delicious dessert; it’s a connection to my grandmother, a reminder of simple pleasures, and proof that sometimes, the most comforting treats are the ones made with love and basic, honest ingredients. It’s that perfect balance of moist cake, warm spices, and tender apples that I think you’ll truly fall in love with. If you enjoy this recipe, you might also like my [link to another apple recipe] or my [link to a comforting cake recipe]. They share that same cozy, homemade vibe. I truly can’t wait to hear what you think of this Danish delight. Please leave a comment below and let me know how yours turned out, or if you have any special variations you’ve tried! Happy baking!

Danish recipe

Flaky, buttery Danish pastries filled with a sweet cream cheese filling and topped with a simple glaze. Perfect for breakfast or a special treat!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Danish Pastry Dough

• 2.5 cup all-purpose flour
• 0.25 cup granulated sugar
• 1 teaspoon salt
• 0.25 cup warm milk around 110°F (43°C)
• 2 large eggs
• 0.5 cup unsalted butter softened
• 0.5 cup cold unsalted butter cut into cubes

Cream Cheese Filling

• 8 ounce cream cheese softened
• 0.5 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

Glaze

• 1 cup powdered sugar
• 2 tablespoon milk

Instructions

 

Preparation Steps

• In a large bowl, whisk together flour, sugar, and salt. In a separate bowl, whisk together warm milk, eggs, and softened butter.
• Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rest for 30 minutes.
• On a lightly floured surface, roll the dough into a large rectangle. Scatter the cold butter cubes over two-thirds of the dough, then fold the unbuttered third over the buttered portion, and then fold the remaining third over the top, like folding a letter. Seal the edges.
• Rotate the dough 90 degrees and roll it out into another large rectangle. Repeat the folding process (letter fold). Chill the dough in the refrigerator for at least 1 hour.
• For the filling: In a medium bowl, beat together cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Roll out the chilled dough one last time into a large rectangle. Cut the dough into 12 equal squares. Place a spoonful of cream cheese filling into the center of each square. Fold the corners of the dough towards the center to enclose the filling, creating a star shape or a simple envelope fold.
• Place the prepared Danish pastries on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and puffed up.
• For the glaze: Whisk together powdered sugar and milk until smooth. Drizzle over the warm Danish pastries.
• Let the pastries cool slightly before serving.

Notes

These Danish pastries are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.