October is flying by all to quickly. I've wanted to share this recipe for some time now, I just haven't had the chance. It's a simple coffee cake, that tastes and smells like autumn. Apples are the star in this cake, accompanied by a little cinnamon. It's really nothing fancy, just plain old fashioned goodness.
Most of the apples from this year's apple picking adventure have been turned into apple sauce or apple butter and are tucked away on a shelf in the basement. I had promised Paul an appley dessert, but had difficulty narrowing down what I felt like making. He was pushing for a pie, but I prefer to make a pie when there are enough mouths around to consume it in a day. Day-old pie just doesn't cut it in my book. I wanted to make something that would last a few days, have an apple forward flavor, and not be overloaded with spice. Oh yeah, and I wanted something that Paul could put vanilla ice cream on so he won't think about the fact that I didn't make him a pie. And then I remembered this recipe...Sockerkaka Med Applen, aka, Swedish Apple Cake.
I discovered this recipe a few years ago on Epicurious.com. I had always followed the recipe as written until this year. I did some minor tweaking, and results were delicious. Sometimes I will tweak a recipe for no other reason but to make it better (in my mind), but sometimes I change a recipe because I have some ingredient on hand that needs to be used up. The latter was the case this time. I had some almond meal in the fridge that I didn't want to go to waste, and thought replacing some of the flour with almond meal would be a nice touch. It was. I also cut back a bit on the sugar and added a touch of vanilla. If you do not have almond meal, just use straight all-purpose flour in place of the almond meal. This is one of those cakes that is meant to be eaten slightly warm. After the first day, wrap it in plastic wrap and store in a cool place (or refrigerate). To serve, slice and heat slightly in a microwave...and top with a dollop of vanilla ice cream if you wish...
Swedish Apple Cake
Adapted from: Epicurious.com mdelno May 10, 2007
Preheat oven 350 degrees
- 1/2 cup, plus 2 tablespoons butter, softened to room temperature
- 1 cup sugar
- 3 eggs, room temperature
- 1 cup all-purpose flour
- 1/2 cup almond meal
- 1 teaspoon baking powder
- 1/4 cup low-fat milk
- 1 teaspoon vanilla extract
- 3 apples, (I used 3 kinds for added interest - Golden Delicious, Crispin, Macoun)
For the apple slices:
- 1/2 cup sugar
- 1 teaspoon cinnamon
- Grease and flour a 9 inch springform pan.
- Peel and core apples. Cut each apple into 8 slices. If the apples are really big, you may want to slice them into 10 slices. Place apples in a bowl and set aside.
- Whisk together, flour, almond meal and baking powder, set aside.
- Add the vanilla to the milk and set aside.
- In a mixing bowl, beat softened butter until light.
- Slowly beat in the sugar and continue to beat until fluffy.
- Add one egg - beat for 15 seconds.
- Add the second egg- beat for 15 seconds.
- Add 1/4 cup of flour mixture, beat until incorporated.
- Add in the third egg and beat for 15 seconds.
- Add the rest of the flour alternating with the milk-vanilla until everything is smooth and incorporated.
- Pour batter into prepared pan, and smooth out the top - batter will be thick.
- Add the 1/2 cup sugar and cinnamon to the apple slices and toss until coated.
- Press the apple slices (core side down) into the pan. Arrange in a concentric pattern.
- Sprinkle remaining cinnamon and sugar over the top of the cake.
- Bake for 1 hour in a 350 degree oven.
- Cool for 20 minutes and release the outer ring of the springform pan.