Swedish Apple Cake
This quick and tasty dessert is more like an apple tart and a perfect finale served with a dollop of ice cream. Especially good with Haagen Dazs Coconut Mango.
Recipe type: Cake
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt (optional)
- 1 extra-large egg or 1 large egg plus 1 large egg yolk
- ¾ cup sugar
- ½ tsp. pure vanilla extract (optional)
- 1 stick (4 ounces) unsalted butter, melted and cooled
- 1 to 1½ apples (any kind), peeled, cored and cut into ½-inch thick wedges
- Apple, quince or ginger jelly or preserves, for glazing the cake (optional)
- Center a rack in the oven and preheat the oven to 350°F. Generously butter a 9-inch deep-dish pie plate or a similar sized cast-iron skillet.
- Whisk together the flour, baking powder and salt, if you’re using it, and keep at hand.
- Working in a mixing bowl with the whisk, beat the egg(s) and sugar together until thick and pale.
- Stir in the vanilla, if you’re using it, and then the melted butter. The mixture will be smooth and shiny.
- Stir in the dry ingredients and scrape the batter into the prepared pan. Top with the apples, making a spiral pattern. Leave some space between each slice, so the batter can puff up between the wedges – it looks much nicer with the puffs.
- Slide the pan into the oven and bake for about 40 minutes, or until a knife inserted into the cake comes out clean. Transfer the cake to a cooling rack.
- If you want to glaze the cake, warm a few spoonsful of jelly and a splash of water in a microwave oven (or a saucepan) until the jelly liquefies. Brush the jelly over the hot cake.
- Let the cake cool for at least 15 minutes, or wait until it reaches room temperature, before you cut it into wedges to serve.