Swedish Apple Cake
A magical dessert that combines rich flavors and a comforting texture, perfect for any occasion.
Ingredients
Filling
- 4 cups apples, peeled and sliced (preferably Granny Smith) For tartness and flavor.
Batter
- 1 cup sugar Can substitute part with brown sugar.
- 1 cup all-purpose flour Can use gluten-free blend like almond flour.
- 1/2 cup unsalted butter, melted Room temperature for easier mixing (Kerrygold recommended).
- 2 large eggs Preferably organic.
- 1 teaspoon vanilla extract Use Nielsen-Massey for best results.
- 1 teaspoon baking powder
- 1 teaspoon cinnamon Adjust based on spice preference.
- 1/4 teaspoon salt To bring out the sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine the melted butter and sugar, mixing well until glossy (about 2-3 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the sliced apples, ensuring even distribution without breaking them.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool for about 10 minutes before serving.
Notes
Serve warm or at room temperature, excellent with whipped cream or ice cream. Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge.