{"id":1946,"date":"2019-09-26T16:14:36","date_gmt":"2019-09-26T16:14:36","guid":{"rendered":"https:\/\/thebakingdays.com\/?p=1946"},"modified":"2021-04-30T19:59:37","modified_gmt":"2021-04-30T19:59:37","slug":"eple-smuldrekake","status":"publish","type":"post","link":"https:\/\/thebakingdays.com\/index.php\/2019\/09\/26\/eple-smuldrekake\/","title":{"rendered":"Eple Smuldrekake"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p style=\"text-align: center;\">Eplekake er en klassiker! Med et lag med spr\u00f8 smuldretopping blir den ekstra god!<\/p>\n<p>&nbsp;<\/p>\n<h6>Ingredienser smuldretopping:<\/h6>\n<ul>\n<li>50 gram brunt sukker<\/li>\n<li>50 g hvitt sukker<\/li>\n<li>1 ts kanel<\/li>\n<li>1\/4 ts salt<\/li>\n<li>110 g smeltet sm\u00f8r (smelt og avkj\u00f8l helt)<\/li>\n<li>180 g hvetemel<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&#8211; R\u00f8r samme sukker, kanel, salt og mel i en bolle. Tilsett avkj\u00f8lt smeltet sm\u00f8r og r\u00f8r med en gaffel til du f\u00e5r en klumpete blanding. Sett til side s\u00e5 lenge.<\/p>\n<h6><\/h6>\n<p>&nbsp;<\/p>\n<h6>Ingredienser kaker\u00f8re:<\/h6>\n<ul>\n<li>50 g sukker<\/li>\n<li>100 g hvetemel<\/li>\n<li>1 ts bakepulver<\/li>\n<li>1 ts natron<\/li>\n<li>1 ts kanel<\/li>\n<li>1\/4 ts salt<\/li>\n<li>1 stort egg<\/li>\n<li>60 ml melk<\/li>\n<li>0,5 dl solsikkeolje<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h6>Eplefyll:<\/h6>\n<ul>\n<li>2-3 epler<\/li>\n<li>2 ts sukker<\/li>\n<li>1 ts kanel<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h6>Slik gj\u00f8r du:<\/h6>\n<p>Forvarm ovnen til 180 grader.<\/p>\n<p>&#8211; Skrell eplene og skj\u00e6r i skiver. Ha epleskivene i en bolle sammen med sukker og kanel og r\u00f8r sammen. Sett til side s\u00e5 lenge.<\/p>\n<p>&#8211; I en bakebolle blander du sammen de t\u00f8rre ingrediensene (sukker, mel, bakepulver, natron, kanel og salt).<\/p>\n<p>&#8211; I en annen bolle visper du sammen melk, olje og egg.<\/p>\n<p>&#8211; Hell de t\u00f8rre ingrediensene over de v\u00e5te og r\u00f8r sammen til en glatt kaker\u00f8re.<\/p>\n<p>&#8211; Kle en 20 cm springform med bakepapir og ha r\u00f8ren i formen. Legg epleskivene over kaker\u00f8ren.<\/p>\n<p>&#8211; Hell smuldrefyllet over eplene slik at de dekker hele kaken. Stek kaken i 30 &#8211; 35 minutter til smuldrefyllet f\u00e5r en gylden brun farge.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" class=\"wp-image-1965 aligncenter\" src=\"https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/09\/aplle-225x300.jpg\" alt=\"\" width=\"363\" height=\"484\" data-wp-editing=\"1\" srcset=\"https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/09\/aplle-225x300.jpg 225w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/09\/aplle.jpg 720w\" sizes=\"(max-width: 363px) 100vw, 363px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" class=\"aligncenter wp-image-1963 \" src=\"https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/09\/crumn-225x300.jpg\" alt=\"\" width=\"374\" height=\"499\" srcset=\"https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/09\/crumn-225x300.jpg 225w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/09\/crumn.jpg 720w\" sizes=\"(max-width: 374px) 100vw, 374px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&#8211; Avkj\u00f8l litt f\u00f8r du skj\u00e6rer i den. Kaken er best n\u00e5r den er lun, og kan gjerne serveres med en kule vaniljeis og litt karamellsaus. Oppskrift p\u00e5 karamellsaus finner du <a href=\"https:\/\/thebakingdays.com\/index.php\/2017\/10\/02\/karamellsaus\/\">her<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" class=\"aligncenter\" src=\"https:\/\/1.bp.blogspot.com\/-umS3hpt1mjQ\/YIxg-y8_FVI\/AAAAAAAADoo\/keSwjFZ12KA6DdgMli14AlL4quz1m1qBwCLcBGAsYHQ\/s1024\/IMG_5176-1024x750-2.jpg\" width=\"883\" height=\"647\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Eplekake er en klassiker! Med et lag med spr\u00f8 smuldretopping blir den ekstra god!<\/p>\n","protected":false},"author":1,"featured_media":2296,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[5],"tags":[],"jetpack_featured_media_url":"https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/09\/IMG_5178-1140x735-2.jpg","_links":{"self":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/1946"}],"collection":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/comments?post=1946"}],"version-history":[{"count":10,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/1946\/revisions"}],"predecessor-version":[{"id":2297,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/1946\/revisions\/2297"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/media\/2296"}],"wp:attachment":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/media?parent=1946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/categories?post=1946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/tags?post=1946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}