I love Sweden, although I have never been there. Here are some of the reasons why:
Lovely people – I am friends with some real live Swedes – and they rock!
Some years ago my brother was studying Fine Art in Sweden. Lucky bugger. While he was there he developed a taste for rye bread, weird fish dishes, peppermint tea, salted liquorice and parties where everyone wore their underwear and drank beer. He also got a tattoo.
One-day I would like to visit Stockholm.
In the meantime, I’m making Swedish cake. Think apples and cinnamon, buttery crumb, a sharp hit of creme fraiche and a cup of good coffee.
It’s not Sweden, but it’ll do.
Swedish Apple Cake
Adapted from Epicurious
1/2 cup + 2 tbsp butter, softened
1 1/4 cup caster sugar (I used some vanilla caster sugar – you can use ordinary sugar too)
3 xl free-range eggs
1 1/2 cups flour
1 tsp baking powder
1/4 cup milk
2-3 golden delicious apples, each peeled and cored and cut into 6-8 wedges (I used 2 apples – but next time I will use 3, as you really want the hit of moist, juicy apple that makes this cake so delicious)
1/2 cup sugar (I used caster sugar)
1 tsp ground cinnamon
Preheat the oven to 170C. Grease a cake tin or spray with non-stick spray. Put the flour and baking powder into a bowl and give it a whisk to remove any lumps. In another bowl, beat the sugar and butter. Add two of the eggs, one by one, beating well after each addition. Before adding the third egg,beat in a 1/4 cup of the flour mixture, then add the third egg (this prevents the mixture from curdling, and gives you a nice smooth batter).Mix in the remaining flour, alternating with the 1/4 cup of milk. Pour into your prepared cake pan and smooth the top. The batter is quite thick. In a separate bowl, combine the 1/2 cup of sugar and the cinnamon. Coat the apple wedges in this mixture and then press them into the batter. Don’t be afraid to push them right down – as you ideally want layers of juicy apple throughout your cake. I made the mistake of using less apple and only pushing them a 1/4 of the way in. Sprinkle any remaining sugar and cinnamon over the top of the cake and bake for about 40 minutes – 1 hour depending on your oven. If you find the cake is browning to quickly, cover it with some foil. Keep an eye on it as oven temperatures vary. Enjoy warm with a dollop of creme fraiche, cream or even custard. This cake can be reheated in the microwave.