Easy Swedish Apple Cake

Swedish Apple Cake

Each fall I’m overcome with the urge to bake something with apples. I’m always on the lookout for a recipe that uses ingredients I keep on hand. This Swedish Apple Cake comes from Dorie Greenspan. It’s one I turn to when I want a quick, apple dessert for fall.

No Muss; No Fuss

I found, that despite the many stops I made for photos, the cake came together quickly.

You will likely have most of the ingredients on hand.

Whisk the egg and sugar until thick and pale. Add vanilla

Whisk in the flour, baking powder, and salt mixture. Add the melted butter.

Pour batter into prepared pan.

Top batter with apple slices to form a spiral pattern.

Bake for 40 minutes at 350 degrees.

Making This Dessert Is a Piece of Cake

Dorie included her recipe for Swedish Apple Cake in Baking, From My Home to Yours and it became one of the most popular recipes in her cookbook.

Swedish Apple Cake

Ingredients:

3/4 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
3/4 cup sugar
1/2 teaspoon pure vanilla extract (optional)
1 stick (4 ounces) unsalted butter, melted and cooled
1 to 1 1/2 apples (any kind), peeled, cored and cut into 1/2-inch thick wedges
Apple, quince or ginger jelly or preserves, for glazing the cake (optional)

Directions:

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. An 8-inch pan is fine, too.)
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. (I don’t you a glaze; it’s not needed if ice cream topping is used.)
Let the cake cool for at least 15 minutes, or wait until it reaches room temperature, before you cut it into wedges to serve.
Storing: When cooled and covered, the cake will keep overnight at room temperature, but it’s best served shortly after baking.

Kitchen Notes: I reduce the amount of vanilla a bit. I used a 8″ pan rather than the 9″ and I think it was just right. I don’t use the glaze. The cake doesn’t need it. But I did top it with Häagen-Dazs Pineapple Coconut Ice Cream, which was a perfect paring.