Recipe Name: Swedish Apple Cake: A Taste of Tradition
Small Description: This Swedish Apple Cake is a delightful, moist cake studded with spiced apples and finished with a crunchy cinnamon-sugar topping. It’s a comforting classic, perfect for any occasion, and sure to become a family favorite. This is a recipe passed down in my family from my mom, who learned to make this cake as a young girl.
Ingredients:
For the Apple Layer:
- 4 cups (about 4 medium) apples, peeled and thinly sliced (Honeycrisp, Granny Smith, or a mix work great!)
- 2 tablespoons lemon juice (to prevent browning)
- ½ cup (100g) brown sugar, packed
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
For the Cake Batter:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk
For the Crunchy Topping:
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Preparation:
Step 1: Prepare the Apples:
In a large bowl, combine the thinly sliced apples, lemon juice, brown sugar, cinnamon, and nutmeg. Toss gently to ensure the apples are evenly coated. This process, called maceration, allows the sugar and spices to draw out the apples’ natural juices, intensifying their flavor and creating a delicious syrup that will infuse the cake. Set the apple mixture aside to macerate for at least 15 minutes, or while you prepare the cake batter. The longer they macerate, the more flavorful the cake will be! Make sure your apples are thinly sliced!
Step 2: Prepare the Cake Batter:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the baking powder is evenly distributed throughout the flour, which is crucial for a light and airy cake texture. Set the dry ingredients aside.
In a separate, large bowl, cream together the softened butter and granulated sugar using an electric mixer (or by hand with a wooden spoon) until light and fluffy. This process incorporates air into the butter and sugar mixture, which contributes to the cake’s tender crumb. Beat for several minutes until the mixture is noticeably lighter in color and has increased in volume. Add the eggs one at a time, beating well after each addition. Make sure the eggs are at room temperature; this helps them emulsify properly with the butter and sugar, resulting in a smoother batter. Stir in the vanilla extract.
Step 3: Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. This technique helps prevent overmixing, which can lead to a tough cake. Start by adding about one-third of the dry ingredients to the butter mixture and mix until just combined. Then, add half of the milk and mix until just combined. Repeat with another one-third of the dry ingredients, the remaining milk, and finish with the final one-third of the dry ingredients. Mix only until the ingredients are just combined; do not overmix. A few streaks of flour are okay at this point.
Step 4: Assemble the Cake:
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan or a square baking pan. The springform pan is ideal for easy removal and a beautiful presentation, but a square pan works just as well.
Spread half of the cake batter evenly into the prepared pan. Arrange the spiced apple slices evenly over the batter, ensuring they are well distributed. Dollop the remaining batter on top of the apples. It’s okay if the batter doesn’t fully cover the apples; the apples peeking through will create a beautiful rustic look.
Step 5: Bake and Cool:
In a small bowl, combine the 2 tablespoons of granulated sugar and ½ teaspoon of cinnamon for the topping. Sprinkle the cinnamon-sugar mixture evenly over the top of the cake batter.
Bake in the preheated oven for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top and spring back lightly when touched.
Remove the cake from the oven and let it cool in the pan for 15 minutes before slicing and serving. Cooling it slightly allows the cake to set and makes it easier to handle. If using a springform pan, carefully release the sides after cooling.
Why You Will Love This Recipe:
This Swedish Apple Cake is more than just a dessert; it’s a heartwarming experience. The combination of tender cake, spiced apples, and crunchy cinnamon-sugar topping creates a symphony of flavors and textures that is both comforting and satisfying. It’s incredibly easy to make, using simple ingredients you likely already have in your pantry. Plus, it’s a crowd-pleaser that’s perfect for potlucks, family gatherings, or simply enjoying on a cozy afternoon with a cup of coffee or tea. The aroma that fills your kitchen while baking is simply divine! This recipe can also be easily adapted to use different types of apples or to add other spices like cardamom or ginger.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. The coldness of the ice cream or whipped cream complements the warm, spiced cake beautifully.
- Dust with powdered sugar for an elegant presentation.
- Serve alongside a cup of coffee or tea for a perfect afternoon treat.
- Pair with a drizzle of caramel sauce for extra indulgence.
- Enjoy it as a delicious breakfast or brunch option.
Tips:
- Use a mix of tart and sweet apples for a more complex flavor profile. Honeycrisp and Granny Smith apples are a great combination.
- Don’t overmix the batter; overmixing develops the gluten in the flour, resulting in a tough cake. Mix only until the ingredients are just combined.
- Make sure the butter and eggs are at room temperature for optimal emulsification and a smoother batter.
- If the top of the cake starts to brown too quickly during baking, tent it loosely with foil to prevent it from burning.
- Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- For an extra touch, add a handful of chopped walnuts or pecans to the apple mixture or sprinkle them on top of the cake before baking.
- The thinner you slice the apples, the easier they will cook and incorporate into the cake.
- For an even richer flavor, you can brown the butter before adding it to the batter. Browned butter adds a nutty depth that elevates the taste of the cake.
Prep Time:
20 minutes
Cook Time:
40-45 minutes
Total Time:
1 hour – 1 hour 5 minutes
Nutritional Information: (Approximate, per serving, based on 10 servings)
- Calories: 350-400
- Protein: 4-5g
- Sodium: 150-200mg
Conclusion:
This Swedish Apple Cake is a timeless classic that’s easy to make and always a crowd-pleaser. Whether you’re baking it for a special occasion or simply craving a comforting treat, this recipe is sure to become a staple in your kitchen. Its simple ingredients, straightforward instructions, and irresistible flavor make it a winner every time. Enjoy the delicious taste of tradition with every bite!
Questions and Answers:
Q1: Can I use a different type of apple in this recipe?
A: Absolutely! While Honeycrisp and Granny Smith apples are excellent choices, you can use other varieties such as Fuji, Gala, or Braeburn. The key is to use a mix of tart and sweet apples for a balanced flavor. If you’re using a particularly tart apple, you may want to slightly increase the amount of sugar in the apple mixture to compensate.
Q2: Can I make this cake gluten-free?
A: Yes, you can easily adapt this recipe to be gluten-free by using a gluten-free all-purpose flour blend. Look for a blend that contains xanthan gum, as this helps to bind the ingredients together and mimic the texture of gluten-containing flour. Follow the recipe instructions as usual, but be aware that the baking time may vary slightly depending on the gluten-free flour blend you use.
Q3: Can I freeze this cake?
A: Yes, you can freeze this cake for longer storage. Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. When ready to serve, thaw the cake in the refrigerator overnight or at room temperature for a few hours. You may want to warm it slightly before serving to restore its original texture.
Q4: I don’t have a springform pan. Can I use a regular cake pan?
A: Yes, you can use a regular 9-inch cake pan or a square baking pan instead of a springform pan. Just make sure to grease and flour the pan well to prevent the cake from sticking. After baking, let the cake cool completely in the pan before inverting it onto a serving plate.
Q5: What if I don’t have brown sugar? Can I substitute it with something else?
A: If you don’t have brown sugar, you can substitute it with granulated sugar. For a closer approximation of the flavor, you can make your own brown sugar by combining 1 cup of granulated sugar with 1 tablespoon of molasses. Mix well until the molasses is evenly distributed throughout the sugar. This will give you a light brown sugar that will work perfectly in the apple mixture.
