Swedish apple cake

Swedish apple cake

By
From
Lucy's Bakes
Makes
1
Prep
15 mins
Cooking time
35 mins
Photographer
Jacqui Melville

I loved my time working in Sweden in the 80s. One of my long lasting memories is apple cake. It was offered in every restaurant, cafe and shop and served as a cake, a pud or a snack. I tried many recipes but this was my favourite and if you make it in a 25 cm tin it looks more like a tart than a cake, so is perfect served warm as a wonderful autumn pud with a dollop of thick cream.

Ingredients

Quantity Ingredient
6 sharp eating apples
150g butter
3 eggs, beaten
250g plain flour
10g baking powder
7g ground cinnamon
150g caster sugar

For the topping

Quantity Ingredient
25g butter
60g demerara sugar
3g ground cinnamon
icing sugar, for dusting

Method

  1. Preheat the oven to 180°C. Line a 25 cm flan tin with baking paper.
  2. Coarsely grate 3 of the apples with skins on, discarding the cores.
  3. Peel, core and slice the remaining 3 apples.
  4. Melt the butter in a large saucepan then remove from the heat. Add the grated apples and eggs and mix well. Add the flour, baking powder, cinnamon and sugar, mix until well combined, then turn into the prepared tin.
  5. Leaving 2 cm around the edge, arrange the sliced apples on top in a spiral or rows. The edge will form a sort of crust around the edge of this cake.
  6. For the topping, melt the butter in a saucepan, stir in the sugar and cinnamon. The mixture will be granular, so sprinkle it over the top of the apples.
  7. Bake for 35–40 minutes or until risen and browned. If you want to serve it hot, this can be cooked ahead and reheated at the same temperature for 15 minutes, but otherwise leave it to go cold, dust with icing sugar and serve with a dollop of thick cream.

Note

  • This recipe is vegetarian and nut-free.

Tip

  • Try this recipe with pears and a pinch of nutmeg.

What the the testers say

  • GEMMA HEDGES – ‘My cake tin was smaller so it was a deeper cake and took a bit longer to cook, so I covered the top with foil to stop it burning. This is a really nice cake and would make a good pudding.’

    STELLA CAUDWELL – ‘Just my sort of cake and I will be doing it again in windfall season!’

    JILL PEREIRA – ‘A great cake – almost more like a tart than a cake but nothing wrong with that!’
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