Monday, 25 October 2010

Swedish Apple Cake

I’ve had this recipe filed in the “must bake’ bookmark ever and today was the day I finally baked it.

Halloween is coming up and despite my attempts to do something with a pumpkin its simly not in my blood, probably because it is a non existent holiday on this part of the world and , well, the heat waves are confusing any notion of fall. If it weren’t for the apples, pumpkins and citrus fruit that began appearing in the market, I’d be lost.

I don’t recall what it was about this cake that caught my eye. I think it was it its pure simplicity and my affection for anything Nordic. You see, its Swedish, and Sweden can get quite cold. Quick and easy to bake it is not a flashy cake pregnant with failed promises, but is instead succulent and moist, naïve and pure in its plainness. And it filled my house with the warm air of a home.

It is one of those cakes that become a staple, a comfort, and I cant stop thinking about a slice sitting cosily inside a bowl of warm custard.

Swedish apple cake

This recipe is adapted from Allegra McEvedy’s Swedish apple that appeared here.

3 eggs

¾ cup unrefined cane sugar

2 cups flour

1½tsp baking powder

200g Sour cream

2 Granny Smith apples, peeled, cored and cut into bite-sized chunks

¼ tsp cinnamon

Pre-heat the oven to 175ºC.

Whisk the eggs and sugar until it is thick and pale.

Sift in the flour and baking powder, folding t gently until it is all combined.

Fold the sour cream into the mixture.

Fold the cinnamon and diced apples into the mix until it is all combined.

You can brush the top with melted butter and sprinkle liberally with golden granulated sugar and some cinnamon (I added cinnamon sugar I bought on my last trip to the Netherlands).

Grease a 20cm cake tin with a knob of butter, then pour the batter in.

Bake in the oven for 40-50 minutes, then take it out and leave to cool in the pan for 10 minutes.

Run a knife around the edge and turn out on to a plate, then flip again so the apples are on top.

Serve hot or at room temperature, as is or with a dollop of crème fraiche or vanilla ice cream.

For variations, try adding freshly ground mace, cardamon, chunks of candied ginger or apricot, raisin or chopped walnuts to the mixture for your personal signature apple cake.

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