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Danish Apple Cake



  • 8 tablespoons butter (1 stick)
  • 2 cups plain roasted (commercial) bread crumbs
  • 1 cup sugar
  • 1 16-ounce jar applesauce (or an equivalent amount of homemade applesauce)
  • heavy cream, stiffly whipped (do not add sugar or vanilla)
  • currant jelly for garnish


It is easier to control the frying of the bread crumbs by doing it in two batches. This helps prevent scorching.

  1. In a medium frying pan, melt 4 tablespoons butter (do not brown).
  2. Mix 1 cup bread crumbs with 1/2 cup sugar and fry in the butter until golden brown, stirring constantly.
  3. Repeat with the rest of the bread crumbs.
  4. Pat a 1/4- to 1/2-inch layer of bread crumbs into the bottom of 6 custard cups, or into a medium glass bowl.
  5. Cover the bread crumbs with an equally thick layer of applesauce, then top that with a layer of fried bread crumbs, then another layer of applesauce, and finish with a layer of bread crumbs. Do not fill the cups or bowl all the way to the top, but leave about 1/4 inch clear.
  6. With a spatula, spread the top of each cup or the bowl with a layer of whipped cream to the top of the rim.
  7. Drop a small teaspoon of currant jelly in the middle (as if it were a sparkling ruby).
  8. Refrigerate until ready to use.

Hudson Valley Restaurant Week is back this April 8-21!