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Dorie Greenspan’s Swedish Apple Cake

Swedish Apple Cake

I was craving some cake the other day. I had a bunch of apples, so why not make apple cake? My usual cinnamon apple cake is really good, but I was in the mood for something new. I decided to try this “Swedish Apple Cake” recipe from Dorie Greenspan that I had been eyeing for a while.

First of all, this cake is incredibly easy. Yes, it uses a lot of butter, but there’s no creaming it with the sugar or any other elbow work that I try to avoid as much as possible since I don’t have an electric mixer (well, I do have one, but not here in China). You just melt the butter, beat it into the eggs and sugar, and then add a small amount of flour and baking powder. Then you can top it with whatever you like – I used apple slices, but you could drop some tart cherries on top, or some sliced almonds, and you could dust it with confectioner’s sugar, whatever!

Swedish Apple Cake top

The texture of this cake is really interesting. In fact, if I had to use a word to describe it, I would say it’s a bit like a gooey cookie. And not in a bad way at all. It’s buttery and a little crispy around the edges. Or you could say it’s a bit like a tart – the edges crisp up and brown, forming something like a crust, while the inner part with the apples in it stays moist and rich.

Either way, this is definitely a cake for afternoon tea or dessert, but probably not for breakfast. I mean, okay, I DID have it for breakfast, but it’s really too sweet and rich for you to eat a whole lot of. Not that that stopped me.

Swedish Apple Cake tall

Dorie Greenspan’s Swedish Apple Cake
From Serious Eats

3/4 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 extra-large egg or 1 large egg plus 1 large egg yolk
3/4 cup sugar
1/2 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled (you should have about ½ cup of melted butter)
1 to 1 1/2 apples, peeled and sliced
Apple or apricot jam, for glazing the cake

Preheat oven to 350 F or 175 C (though I ended up reducing the heat by about 25F because my oven runs quite hot).

Whisk together the flour, baking powder, and salt in a medium bowl.

In another bowl, beat the egg, the vanilla and the sugar until pale and smooth. Add the cooled melted butter and beat until smooth and shiny. Add the flour mixture, and mix with a spatula until everything is well incorporated.

Scrape into a buttered 9-inch pie dish, cake pan, oven-proof skillet, or whatever. Top with apple slices.

Bake about 35-40 minutes until top is nice and browned and apples are tender.

Heat a bit of apple or apricot jam in a saucepan until liquid (if needed add a bit of water), and brush the glaze over the cake.

For best results, serve while warm.

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