How to make Swedish Apple Cake (Äppelkaka)
This delicious, light, and super easy cake isn't really a cake at all. It's constructed with only apples, sugar, breadcrumbs and a little bit of butter. This means it has a marvellous moist texture and is absolutely perfect for dessert.
You can throw it together in about 10 minutes or less, and have it on the table, ready to eat a mere 30 minutes later. Spicy, warm, comforting and great with ice-cream!
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Audio credits:
- Main Soundtrack: Climb to Elara
- Artist: Dan O'Connor (DanoSongs.com)
- Original Track URL:
climb-to-elara.mp3
- Licensed under a Creative Commons license (CC-BY-30) under terms outlaid here:
ÄPPLEKAKA | Swedish Apple Cake
This was a very Swedish cake and then I added my American touch to it. The original recipe did not have any spices but, honestly, it was kinda boring to me. I love fall, like basic b**** level love fall, and like its apples?? Apples just cry out for warm spices. So I added a whole bunch. Make this cake with or without them, just make sure you eat this surrounded by candles while listening to Taylor Swift.
2 eggs
150g sugar
120g flour
1 tsp baking powder
100g melted butter
2 apples
1 tsp cinnamon
½ tsp cloves
½ tsp ginger
1 tsp cardamom
1 tsp salt
First things first, preheat your oven to 375F/180C. Take a springform pan and generously butter it. Really get in the corner and up the sides. Begin by cracking then eggs into the bowl of your stand mixer. Add in the sugar and whip on high until very light and fluffy. While that’s whipping work on your apples. Add half a lemon to some cold water. Begin peeling the apples and put them in the acidulated water as you go. Cut them into chunks, and put them back into the lemon water so they don’t brown. Put it to the side. Once your egg and sugar mixture is light and fluffy, sift the dries directly into the bowl. Gently fold until there are no longer any streaks of flour. Stream in the melted butter and again fold in gently. Pour the batter into the prepared springform. Pat your apple slices dry and begin to press them into the batter. I like to make a little pattern but the cake is going to puff up around it and you won’t see many of the slices so the pattern isn’t all that important. Bake for 25 minutes or until golden brown and a toothpick comes out clean. Once out of the oven run a small knife or offset around the edge and then release the sides. Let cool and then dust with powdered sugar.
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Swedish Apple Cake - Äppelkaka! ft. Just Eat Life
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Created by Adrienne Stortz. Theme music by Vickie Yang. Spatula title image by Christina Lau.
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Swedish Apple Cake with Linda Lomelino
Hey guys! We are launching a new mini series here on youtube today. In the next few episodes we will be traveling around Sweden, exploring local food and cooking with friends. We are obsessed with crispy, seasonal apples so in this first episode we are traveling down to Halmstad to pick apples at a farm together with Linda Lomelino and then she bakes a classic Swedish apple cake for us. Hope you enjoy! Please leave us a comment letting us know what you think.
You can find Linda’s cake recipe here below.
Also make sure to check out her beautiful photos on instagram:
And her site:
If you are looking for a healthier Apple Cake, try this one:
And if you would like to explore Swedish apple farms, we have compiled a little list here:
Äppelgården: B&B, café and cider production run by an older couple. Located in Falkenberg, close to Halmstad.
Rosenhill: Organic fruit farm just outside of Stockholm where you can pick apples and make your own cider (season July – October). Enjoy a nice fika and pick beautiful flowers to take home. Stockholm.
Rudenstam: Large Apple farm in Småland, the café only serves food made of local produce and their apple pie is well known and off course made out of apples from the farm. They have a farm shop, café and own production of cider. It’s beautifully located right by one of Swedens largest lakes, Vättern.
Glorias Äppelgård: Apple farm in Skåne in the south of Sweden. Here you can pick your own apples and eat an apple pie or lunch in the café, the food is almost entirely made out of produce from the farm. They don’t use nuts, gluten or lactose in the café. There is also a B&B on the farm.
Kiviks Musteri: Sweden’s first commercial fruit farm, also located in Skåne in south of Sweden. ECO friendly and only Swedish apples. Guided tours, restaurant and farm shop.
Linda Lomelino’s Swedish Apple Cake
100 g softened butter
175 g sugar
1 large egg
75 g grated almond paste
1/2 tbsp lemon zest
1/2 tsp cinnamon
1/2 tsp ground cardamom
1 1/2 tsp baking powder
180 g all purpose flour
pinch of salt
125 ml milk of choice, at room temp
3-4 small apples, cored and thinly sliced
1 tbsp sugar, to sprinkle
1 tbsp butter
In a large bowl, beat butter and sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in the egg, milk, grated almond paste and lemon zest, using a spoon, until just combined.
In another bowl combine all dry ingredients and add the dry ingredients gradually, mixing until just smooth. Pour into a prepared pan.
Arrange the thinly sliced apples on top of the batter, as showed in the video. Sprinkle with sugar and dot with butter on each apple halves.
Place in the oven and bake at 175°C / 350°F for 35-40 minutes or until golden and a cake tester comes out clean. Serve with vanilla sauce.
Vanilla sauce
150 ml (2/3 cup) milk
150 ml (2/3 cup) heavy cream
1/2 vanilla bean
3 large egg yolks
3 tbsp sugar
Pour milk and cream into a saucepan. Scrape the seeds out of the vanilla bean and add seeds and bean to the saucepan. Cook over medium high heat until mixture comes to a boil. Remove from heat, put a lid on the pan and let stand for 5 minutes.
Discard the vanilla bean.
Prepare a bowl with a strainer on top. Put the bowl with the strainer inside in an ice bath if you want to speed up the cooling process. Keep this close by during the next steps.
In a medium bowl, whisk together yolks and sugar until mixture lightens slightly in color. Slowly pour about half of the hot milk mixture over the yolks while whisking. Pour everything back into the pan with the rest of the milk mixture. Put the pan over medium and while constantly stirring, heat until mixture thickens.
When the sauce has thickened, pour it through the strainer down into the bowl. Let cool, then cover with plastic wrap and put in the fridge until completely cold.
A special thank you to Graeme Wylie for composing this music for us!
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Moist Swedish Apple Cake with spelt flour: Äppelkaka
In this video and recipe, I am sharing my take on a Swedish apple cake (Äppelkaka). My moist apple cake recipe includes; white spelt flour and sliced fresh apples (either red or green) and a hint of spice. I love apple cakes and this one has been inspired by various recipes I have seen and created before. Traditionally this Swedish Apple cake is made using a recipe handed down by an aunt or grandmother and the apples are only for the top, my version has a layer of apples in the middle for extra deliciousness and moisture. This cake is perfect for serving at afternoon tea or Fika as it's called in Sweden. In the video, I am using Swedish red apples.
There are other Swedish apple cakes with more apples and bread crumbs with and without spices. I am yet to try this but thought I need to share another apple cake as the apples are now coming into season here for Autumn in the northern hemisphere. We don't serve this with cream or custard, as we prefer this on its own. However, feel free to serve with your favourite cream, custard or ice cream. The apple cake lasts about 2-3 days in a container on the bench. I freeze a few cut slices on the first day once cooled then they're the perfect treat to grab and take on a picnic or day trip.
#appelkaka #applecake #swedishrecipe #speltcake #speltflour
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Chapters
0:00 moist Swedish apple cake with spelt flour äppelkaka with red Swedish apples
0:35 in this video I will share a reverse creaming method
and preheat oven 180˚C, 160˚C fan, 360˚F, 320˚F fan
0:55 add in sugar, flour, butter, baking agents, spices and butter, then mix for a few minutes
2:50 close-up of what the reverse creaming method looks like
3:00 add in eggs 1 at a time
3:31 add in milk mix until combined on low, then 2 x short 30 secs burst to make it smooth, stop and scrape
4:28 slice the apples, no need to remove the skin
5:29 pour about half of the cake batter into a 23cm (9 inches) tin, grease with butter and paper lined on the base
5:55 add sliced apples to the batter
6:10 pour over the balance on the batter
6:34 add more slices of apple sprinkle with sugar
7:20 bake for 45-50 minutes
7:34 rest 10 minutes before removing the ring, then rest for a few hours before slicing
8:14 taste test, texture close up
10:15 outro
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Ingredients
* Butter softened – 125g, 4.4oz (1/2 cup + 1 tbs)
* White Sugar – 150g, 5.3oz (3/4 cup)
* Spelt Flour (white or wholegrain) – 250g, 8.8oz (about 1 & 1/2 cups)
* Baking powder – 2 teaspoon
* Baking soda (bicarb soda) – 1/2 ts
* Ground cardamom (optional) – 1/2 teaspoon
* Ground cinnamon – 1 teaspoon
* Salt (optional) – 1/8 teaspoon
* Vanilla sugar (or vanilla extract) – 1 teaspoon
* Large eggs – 2
* Milk Oat or soya milk – 150ml, 5.1oz (3/4 cup)
* Green or Red Apples – 2 sliced or 4 smaller red ones
* White sugar (for the top) – 1 teaspoon
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Recipe –
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Swedish Apple Cake - Äppelkaka