Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Swedish Apple Cake
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- Level: Easy
- Total: 1 hr 45 min (including cooling time)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 273
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 24 g
- Protein
- 3 g
- Cholesterol
- 68 mg
- Sodium
- 112 mg
Apple cake is a popular way to use up leftover fruit, and this Swedish version calls for just two apples to make a sweet and delicious dessert or snack. We start with a tender, light and fluffy sponge cake that’s gently spiced with cardamom, then top it with sliced apples and cinnamon-sugar and bake it in a springform pan coated with breadcrumbs. Perfect paired with tea or coffee, the cake is a beautiful combination of textures and flavors.
- Level: Easy
- Total: 1 hr 45 min (including cooling time)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 273
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 24 g
- Protein
- 3 g
- Cholesterol
- 68 mg
- Sodium
- 112 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Detach the ring of a 9-inch springform pan from its base. Line the base with a parchment round with overhang and lock the ring into the base. Grease the parchment and sides of the springform pan with butter and coat with breadcrumbs, shaking off any excess.
- Heat the butter and milk in a medium saucepan over medium heat until the butter is melted. Stir in the vanilla, then set aside to cool to room temperature.
- Sift the flour, baking powder, cardamom and salt into a medium bowl and whisk to combine. Mix the cinnamon and 2 tablespoons of the sugar in a small bowl.
- Whip the eggs with the remaining 3/4 cup plus 2 tablespoons sugar in the bowl of stand mixer fitted with a whisk attachment on medium speed until light and fluffy, about 6 minutes. Slowly stream in the cooled butter mixture until combined. Add the flour mixture in 3 additions and whisk on low speed until just combined. Fold in any flour pockets with a rubber spatula until just combined.
- Pour the batter into the prepared pan and smooth the top with a small offset spatula. Arrange the apples in a concentric circle overlapping slightly, letting the apples sink in on their own. Sprinkle the cinnamon-sugar over top.
- Bake until the cake is golden brown on top and a toothpick inserted into the center comes out clean, 50 to 52 minutes. Transfer to a wire rack until cool enough to handle, about 15 minutes.
- Run a thin offset spatula around the outside of the cake and lift the cake onto a serving platter. Run the spatula along the bottom to help remove the parchment. Serve the cake warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
