Every region where apples grow contributed their own unique apple pie, tart, or cake recipe to the world collection. And than there are multiple variations for every basic recipe. This Swedish apple cake recipe was part of our international block at school. I don’t know how authentic it is, but when I shared it in my Russian-speaking blog years ago, it became one of the most shared and popular. Every year, during the season I bake this cake to experience its sensational taste again — creamy soft apples are caressed by creamy soft crumb. Every bite is delicate and gentle like October sun right before sunset.
This cake is a calorie bomb! There are no exotic ingredients in this recipe. The key is their ratio. If reading the list of ingredients makes you feel like you want to reduce the amount of sugar or butter, stop and consider another recipe.
Apples. I’ve made this cake with different apple varieties, from always available Granny Smith to seasonal Ginger Gold. My favorite apples for this cake are McIntosh style apple varieties, Cortland in particular — juicy, sweet and slightly tart, with softer texture.
Butter. This recipe calls for a lot of butter. Go for the best quality you can afford. I prefer Plugra. The original school recipe calls for melted butter, but over the years I found that instead of melting it completely, it is better to soften it till it is creamy.
Sugar and eggs. I use fine white sugar and large eggs (60g each in shell). When whisking them together to create a foam, it is crucial to make sure sugar is completely dissolved. That is why it should be fine. I’ve been asked whether it is possible to replace it with powdered/confectioners sugar or not. I’ve never tried it, but I don’t see why not. Just remember there is 3% of corn starch mixed in all commercial confectioners sugars.
Baking dish. This recipe is for 20cm x 20cm x 7.5cm / 8″ x 8″ x 3″ square pan with removable bottom. Mine is non-stick, so I don’t need to line or grease it. Adjust your baking pan preparation in accordance with what you have available. You might want to line the bottom with parchment paper.
380gwheat flourall-purpose, King Arthur brand preferred
3tspbaking powderRumford brand preferred
Preheat oven to 375F, baking stone on middle rack. Measure all ingredients. Prepare all tools and equipment.
Place 4 refrigerated eggs into a bowl with hot water (200F) for 10 minutes to warm them up. Mix them with sugar and beat on high speed until foamy and all sugar is dissolved. Using stand mixer is better, because this step takes time.
Wash, peel, and core apples. Slice them and mix with sugar. lemon juice, and cinnamon in a large bowl.
Soften butter and warm milk. I use microwave in auto-defrost mode for gentle heating them.
Mix flour and baking powder and sift them together.
By this time, the egg foam should be fluffy and stable, with sugar completely dissolved. Dip your fingers into the foam and rub agains each other to check for undissolved sugar crystals. Add half of flour and fold it into the foam. Add half of butter and fold it into the batter. Add half of milk and fold it into the batter. Repeat with the rest of flour, butter, and milk in the same order. Make sure not to deflate the egg foam much and mix all ingredients well. Check for flour lumps on the bottom of the bowl.
Pour all batter into the baking pan. Place apple slices into the batter vertically. The top third of each slice will be above the dough. When the batter rises during the baking, it will cover apples.
Bake on the baking stone for 15 minutes, reduce the temperature to 350F and bake for 30 minutes more. Turn off the heat and keep inside the oven for another 15 minutes. Open the oven door and let the cake to cool down inside warm oven for another hour. If your baking pan doesn't have removable bottom, take it out only when it is room temperature.