Swedish Apple Cake Recipes

EASY SWEDISH APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss apples with 1 tablespoon of sugar, and pour them into a pie plate. Thoroughly mix together 1 cup of sugar with the flour, cinnamon, butter, and egg. Spread this evenly over the top of the pie.
• Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.

APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; set aside. In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger, and nutmeg. Add the apples, walnuts, butter, and eggs; stir just until combined.
• Spoon into pan; smooth with a spatula. Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Cool in pan. Dust with confectioners' sugar to serve.

MOM'S OLD FASHIONED SWEDISH APPLE CAKE

Steps:

• Preaheat oven to 350℉ and grease a 9 inch springform pan. Set aside.
• Cream butter with sugar. Add eggs and vanilla, beat well
• In a seperate medium bowl sift flour, salt, spices and baking soda. Stir well.
• Working in 2 batches add dry mixture to wet. Mix just until mixed making sure to scrape down sides of bowl.
• Stir in apples and nuts.
• Bake for 40 mins before adding topping.
• After 30 mins of baking add caramel topping ingredients to a small sauce pan. Heat on low until butter is melted and sauce is well blended. (Note: The sugar in the sauce doesn not have to be melted. The ingredients just need to be well incorporated.)
• Once the first 40 mins of baking is done, remove cake from oven and place springform pan onto sided cookie sheet (to help prevent any spillage from caramel sauce). Pour caramel topping evenly over the top of cake and return cake to oven. Bake for an addittional 20 minutes.
• Let cool enough to eat. Serve either warm or cool.

SWEDISH APPLE AND ALMOND CAKE RECIPE - (4.4/5)

Steps:

• 1. Preheat the oven to 180°C, grease and line a 20cm cake tin with a removable base. 2. With an electric hand mixer, beat the butter and sugar in a large bowl until pale. 3. Add the eggs, one at a time, mixing until they are incorporated. 4. Fold through the flour, baking powder, salt, cardamom and cinnamon until you have a thick cake batter. 5. Stir through the apple and pour the batter into the cake tin. 6. The batter will be thick, so use a spatula to spread across the base of the tin. 7. Spread the almonds of top of the cake and bake in the oven for 40-45 minutes. Cover with tin foil if the almonds brown too much. 8. Remove from the oven and leave to cool. 9. As the cake is cooling, heat the jam in a saucepan until runny and brush over top of the cake.

FLUFFY SWEDISH APPLE CAKE

Steps:

• Preheat oven to 350°F Grease and flour pan, preferably an 8½-inch or 9-inch spring form pan.
• Sift together flour and baking powder. Set aside.
• In a medium-sized mixing bowl beat butter until light. Gradually beat in sugar until fluffy. Beat in first egg, then second egg. Beat in ¼ cup of flour mixture, then third egg. Slowly mix in remaining flour mixture, alternating with the ¼ cup of milk or water. Pour into prepared pan and smooth top.
• Peel apples; core and cut each into 6 to 8 wedges. Mix the ½ cup sugar with cinnamon. Roll apple wedges in cinnamon sugar and press wedges into cake batter all over the entire cake. Sprinkle any remaining cinnamon sugar over the top of the cake, and if desired strew a few slivered almonds over the top (optional).
• Bake approximately 1 - 1¼ hours, more or less, depending on pan size, until cake tests done when a cake tester is inserted in the center of the cake. Cool briefly, then remove from pan.

SWEDISH APPLE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x8-inch baking dish.
• To make the cake, cream the sugar and shortening together in a mixing bowl. Beat in the eggs and vanilla. Sift the flour, baking soda, cinnamon, nutmeg, and salt together in a second bowl. Gradually stir the flour mixture into the egg mixture. Fold in the apples and walnuts until evenly blended. Spoon the batter into the prepared baking dish.
• Bake the cake in the preheated oven for 40 minutes.
• To make the topping, place the milk, margarine, and brown sugar in a saucepan over medium-low heat. Stir to dissolve the brown sugar, and cook until the margarine melts. Remove the cake from the oven and place it on a baking sheet to prevent spillovers. Pour the topping over the cake.
• Return the cake and baking sheet to the oven and bake for an additional 20 minutes, or until a tester comes out clean. Cool to room temperature before serving.

SWEDISH APPLE CAKE

Steps:

• PASTRY STEPS: 1-4, and 10 Grease a 10 inch cake tin (ideally a spring-form or one with a lifting bottom) with butter or cooking oil and set aside.
• Cut the vanilla bean in half the long way and scrape the seeds out from the inside. (Note that you can do the whole bean at once and save half of the paste for the filling and half for the crust, or you can keep half a bean set aside for when you do the filling steps).
• To make the crust, combine the dry ingredients and paste from half of a vanilla bean in a food processor and mix thoroughly. Add the cold butter and combine until the mixture forms small crumbs. Add one egg and pulse together again, stopping when the dough is evenly mixed.
• Press about 3/4 of the dough into the bottom of the cake tin in order to make an even crust. Roll the remaining dough into a ball and wrap in plastic wrap. Set everything aside to chill in the refrigerator.
• Preheat oven to 350° F (175° C).
• FILLING STEPS: 6-9 If you're using whole blanched almonds (see note below), pulverize them with a food processor or nut/spice grinder. Set aside.
• Peel and slice the apples. You can be relatively flexible on the size of the apple pieces, but I like large 'chips' of apple, about 2-3 cm (1 inch) long and 1/2 cm (less than 1/4 inch) thick. If you have a hand-cranked apple peeler, it makes quick work of this and cuts your apples into an ideal thickness.
• Combine the almond flour, flour, sugar, and spices in a large bowl. Scrape the seeds out of the 1/2 vanilla pod and add them to the mixture. Add the butter and eggs and combine with a hand mixer. Once the filling is well combined, fold in the sliced apples.
• Pour the filling evenly into the cake tin.
• Roll out the remaining chilled pastry. It should be about 1/4 cm (1/8 inch) thick. Cut the pastry into shapes of your choosing and layer them on top of the cake. They do not need to cover the entire surface of the cake.
• Bake for about 1 hour, or until the center is set and the top is golden. Serve warm or chilled, topped with vanilla sauce.
• Slice the vanilla bean open the long way and use the tip of a small knife or spoon to scrape out all of the seeds.
• Place the milk, cream, and vanilla seeds/paste in a small saucepan on the stove-top. Heat over a medium-low flame, stirring frequently (I like using a whisk to really mix in the vanilla). When the mixture is quite warm and beginning to very gently simmer, remove from heat and set aside for 15 minutes. DO NOT BOIL. (Note - you can add the scraped pod to the sauce as well if you like, though I personally prefer to keep it for making vanilla sugar).
• Place a portion of the vanilla/cream mixture in a small bowl. Add the egg yolks, sugar, and potato/corn starch to the bowl and whisk very thoroughly. Don't be tempted to add the eggs to the original sauce-pan with all of the cream in it, as they will be harder to mix and may cook too quickly in the residual heat.
• Combine the egg mixture with the rest of the vanilla/cream mixture in the saucepan and return to the stove-top. Simmer over low heat, stirring frequently. DO NOT BOIL. Once the sauce thickens and becomes glossy, remove it from the heat and set aside. Note that it will thicken further as it cools. It can be served warm or chilled.

SWEDISH APPLE CAKE

Steps:

• Preheat oven to 350°F.
• Mix apple slices with lemon juice.
• Fill a greased 2-quart casserole (or 8 inch square Pyrex dish) with apple slices.
• Sprinkle apples with 1 Tbs sugar and ground cinnamon.
• Mix together melted butter, sugar, flour, egg, and nuts to form a doughy batter.
• Scrape batter on top of apples and smooth out.
• Bake 45 minutes to 1 hour or until top is golden.
• Let cool for 15 minutes in pan on rack and then serve from pan with ice cream--do not invert. Or let cool completely in pan and serve room temperature.

APPLE KUCHEN

Steps:

• Arrange apples in a greased 13x9-in. baking dish. Combine 1/2 cup sugar and cinnamon; set aside 1 tablespoon. Sprinkle remaining cinnamon-sugar over apples. , In a small bowl, combine the flour, baking powder and remaining sugar; beat in the milk and butter until blended. Drop by tablespoonfuls over apples; sprinkle with reserved cinnamon-sugar. Bake at 350° for 35-40 minutes or until golden brown. Remove to a wire rack., Meanwhile, in a saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; add butter and vanilla. Serve with warm kuchen.

SWEDISH APPLE PIE

Steps:

• In a large bowl, combine the sugar, flours, baking powder, salt and cinnamon. In a small bowl, whisk egg and vanilla. Stir into dry ingredients just until moistened. Fold in apples and walnuts., Transfer to a 9-in. pie plate coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with confectioners' sugar if desired. Serve warm.

GRAMMIE'S SWEDISH APPLE PIE

Steps:

• Preheat the oven to 350°F. Peel and core the apples. Cut them into 4ths and thinly slice. Place the apple slices into a large bowl.
• Toss the apples in the sugar and cinnamon.
• Grease a 9-inch pie dish with the stick of butter from the crust ingredients.
• Place the apples into the pie dish evenly.
• Place the remaining butter into a large microwave-safe bowl. Microwave in 15-second intervals until the butter is melted. Add the sugar and flour, stir to combine.
• Add the egg and mix it in well.
• Pour the topping on top of the apples and smooth it out.
• Bake for 50-60 minutes until the crust is golden brown and the apples are cooked through and bubbly.
• Let cool for about 30 minutes, slice, and serve with ice cream!

SWEDISH APPLE CAKE (SOCKERKAKA MED APPLEN)

Steps:

• Preheat oven to 350° F. Grease and flour pan, preferably an 8½-inch or 9-inch spring form pan. Sift together flour and baking powder. Set aside. In a medium-sized mixing bowl beat butter until light. Gradually beat in sugar until fluffy. Beat in first egg, then second egg. Beat in ¼ cup of flour mixture, then third egg. Slowly mix in remaining flour mixture, alternating with the ¼ cup of milk or water. Pour into prepared pan and smooth top. Peel apples; core and cut each into 6 to 8 wedges. Mix the ½ cup sugar with cinnamon. Roll apple wedges in cinnamon sugar and press wedges into cake batter all over the entire cake. Sprinkle any remaining cinnamon sugar over the top of the cake, and if desired strew a few slivered almonds over the top (optional). Bake approximately 1 - 1¼ hours, more or less, depending on pan size, until cake tests done when a cake tester is inserted in the center of the cake. Cool briefly, then remove from pan.

SWEDISH APPLE CAKE (ÄPPELKAKA)

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9 inch springform pan. Make the Apple Topping: Heat butter in a 12 inch nonstick skillet over medium heat. Add apples and sauté until they are lightly caramelized, about 5-8 minutes. Add brown sugar and cinnamon and continue to cook, stirring constantly, until sugar dissolves and apples are evenly coated, about 1 more minute. Remove apples from the heat and set aside.
• Make the cake: Whisk flour, baking powder, salt and cardamom together in a medium bowl and set aside. Whisk sugars and eggs together in a large bowl until fully combined. Slowly add melted butter to sugar and egg mixture and continue whisking until uniform in texture. Add sour cream and vanilla and whisk until fully combined. Add flour mixture and whisk until batter just comes together.
• Scrape batter into prepared pan and even out the top with a small offset spatula. Arrange apples over the top of the batter in two concentric circles. The apples should just touch each other but not overlap. Reserve the butter and sugar mixture that remains in the skillet. Transfer the cake to the oven and bake until golden brown and a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached, about 40-50 minutes.
• Add a couple of teaspoons of water to the skillet along with the reserved butter and sugar mixture leftover from making the apple topping. Cook over medium heat until warm and syrupy in texture, about 1-2 minutes. Brush syrup over the top of the cake, particularly the apples. Cool cake for at least 20 minutes on a wire rack and serve.