Apple Cake (Appelkaka) –

My grandma never worked outside the home, but she was always cooking, cleaning, baking and taking care of my brother and me since she was our daycare. She had her daily lists, but at 10am, one thing was constant: coffee break. Even though I was a child, I enjoyed coffee break because there was always a sweet treat that went with it. (Or milk for me)

It’s the best part of the day when grandma stops what she is doing. We would have a snack, sit down and enjoy the 15-20 minutes with each other. The Little Book of Fika is about the Swedish tradition of relaxing and connecting with family, friends, nature, or yourself. This is something that we should all do more of, it’s a great way to connect and slow down. Ready to fika? Apple Cake is a Swedish traditional dessert that is made from fresh apples. It is often served warm and topped with vanilla ice cream or sauce. Appelkaka is a simple, yet delicious dessert that can be made in many different ways. It’s also easy to make, using pantry staples.

Ingredients

All-purpose flour

Almond flour (meal)

Ground cinnamon, divided

Baking powder

Sea salt

Granulated sugar, divided

Unsalted butter, softened

Eggs

• Whole milk
• Vanilla extract
• Granny Smith or Braeburn apples, peeled and cored
• How to make Apple Cake
• Preheat the oven to 350degF. Butter and line a 9 – inch springform pan with parchment and butter the parchment.
• Combine the flour, almond flour, 1 teaspoon cinnamon, the baking powder, and salt in a small bowl.
• In the bowl of an electric mixer fitted with a paddle attachment, cream 3/4 cup sugar and the butter until light and fluffy, 2 to 3 minutes.
• Add the eggs, one at a time, mixing well after each addition.
• Combine the milk and vanilla in a separate small bowl.
• Add the flour to the batter in thirds, alternating with the milk and finishing with the flour, mixing to combine after each addition.
• Cut two apples into 1/2 – inch dice. Add the eggs to the batter, and combine. Toss the apple with 1 teaspoon sugar and 1 teaspoon remaining cinnamon. Arrange the slices on top of the batter, gently pressing them in.

Bake until the tester comes out clean, about 40-45 minutes. The KitchenAid Glass Mixing Bowl –

is my favorite bowl to use when I make any kind of batter because of the easy pour spout.

Once cooled, the cake may be stored in an airtight container at room temperature for up to 2 days (if it actually lasts that long).

Tools For This Recipe

(Amazon affiliate links)- These are the tools I use when making this recipe!

KitchenAid Standmixer –

This mixer is dependable and versatile and will handle all your baking needs effortlessly.

KitchenAid Glass Mixing Bowl –

This is my favorite KitchenAid bowl when I make any kind of batter because of the easy pour spout.

Wilton Springform Pan

– These pans are perfect for making cheesecakes, deep dish pizzas and more.

Pyrex glass mixing bowl

– The Pyrex Glass Mixing Bowl is handy to store in the fridge and freezer when you need to freeze contents or keep them fresh

Apple Cake (Appelkaka)

Indulge in a delicious Apple Cake that’s moist, spiced, and full of fresh apples. Perfect for any occasion, this easy recipe offers a comforting, homemade dessert with a hint of cinnamon.

Prep Time

15

• minutesmins
• Cook Time 45
• minutesmins
• Cooling Time 10

minutes

mins

Total Time 1 hour hr

10 minutesmins Course

Brunch, DessertCuisine Swedish 1

cupunbleached all – purpose flour 1/2 cup almond flourmeal 2

teaspoonsground cinnamon

divided1

• teaspoon baking powder 1/4
• teaspoon sea salt 3/4 cup
• plus 1 tablespoon granulated sugar divided 1/2 cup
• unsalted butter softened 2
• large eggs 1/4 cup
• whole milk 1 teaspoon vanilla extract
• 3 Granny Smith or Braeburn apples peeled and cored Preheat the oven to 350degF. Butter and line a 9 – inch springform pan with parchment and butter the parchment.
• Combine the flour, almond flour, 1 teaspoon cinnamon, the baking powder, and salt in a small bowl. In the bowl of an electric mixer fitted with a paddle attachment, cream 3/4 cup sugar and the butter until light and fluffy, 2 to 3 minutes.
• Add the eggs, one at a time, mixing well after each addition. Combine the milk and vanilla in a separate small bowl. Add the flour to the batter in thirds, alternating with the milk and finishing with the flour, mixing to combine after each addition.
• Cut two apples into 1/2 – inch dice. Add the apples to the batter, and combine. Pour into the pan, and spread evenly. Slice up the last apple lengthwise into 1/2-inch-thick pieces.
• Toss with the remaining 1 tablespoon sugar and remaining 1 teaspoon cinnamon. Arrange the slices on top of the cake, gently pressing into the batter. Once cooled, the cake can be stored in an airtight container at room temperature for up to 2 days Toss with the remaining 1 tablespoon sugar and remaining 1 teaspoon cinnamon.

• Arrange the slices on the top of the cake, gently pressing into the batter.

• Bake the cake until a tester comes clean, 40 to 45 minutes.

• Cool slightly and serve warm or at room temperature.

• Once cooled, the cake may be stored in an airtight container at room temperature for up to 2 days.

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