Swedish Apple Cake (adaptable)
Servings: 8 squares
Ingredients
Topping:
- 1 large apple (thinly sliced)
- 2 tbsp brown sugar
- 1 tbsp cinnamon
Cake:
- 150g (½ cup + 3 tbsp) butter
- 100g (½ cup) brown sugar
- 3 eggs (medium)
- 150g (1¼ cups) flour (see note 1)
- 1 tsp baking powder
- 3 tbsp milk
- 1 tsp vanilla sugar (see note 2)
- sprinkling of pearl sugar (optional)
Instructions
Topping:
- Pre-heat the oven to 175ºC (350ºF).
- Grease a rectangular or square springform pan (I used a 28cm x 20cm / 11" x 7¾" pan). Size doesn’t matter too much, but you may need to adjust the baking time accordingly.
- Cut the apple into thin slices and place them in a bowl with the brown sugar and cinnamon. I use a lot of cinnamon, so feel free to reduce the amount if you prefer. Stir until well combined and set aside.
Cake:
- Beat the butter and brown sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, baking powder, and vanilla sugar. Add this dry mixture to the wet ingredients and stir to combine.
- Add the milk and mix until the batter is evenly combined (the batter will be thick).
- Pour the batter into the greased pan and spread it evenly toward the corners.
- Arrange the prepared apple slices on top in a pattern you like. Sprinkle with pearl sugar, if using.
- Bake for around 30–35 minutes, or until the cake is golden and a toothpick inserted into the centre comes out clean.
- Remove from the oven and serve warm, or allow to cool completely. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe using imperial measurements.
- I used a ready-blended gluten-free flour mix. I wouldn’t recommend substituting with almond or coconut flour alone, as the texture and structure will be very different. You can swap the gluten-free flour for regular plain flour or spelt flour. The texture may vary slightly depending on which flour you use.
- If you don’t have vanilla sugar, replace it with the same amount of vanilla extract and add it at the same time as the eggs.
