Extra Credit Ann Brettingen’s Swedish Apple Cake

10-20-08 729 copy

Hooooly geez, this is good.

Now I’m sliiiightly biased (because I friggin’ LOVE baked apples) but if you thought the Swedish Visiting Cake was good, check out this bad boy! It has all the goodies of the SVC with some small nips and tucks.

This mixes up quickly and bakes beautifully. Oh the aroma!! Trust me, it’s good!! Next time I’d add some cinnamon and almond extract just to play around with the flavors a bit.

I’m keeping this post short because I just realized that I never posted my SMS Pecan Shortbread post. Doh!!

1 2

Ann Brettingen’s Swedish Apple Cake
- makes 6 generous servings, 10 normal servings -

Ingredients:
3/4 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 extra-large egg or 1 large egg plus 1 large egg yolk (I used 2 large eggs)
3/4 cup sugar
1/2 teaspoon pure vanilla extract
1 stick (4 ounces) unsalted butter, melted and cooled
1 to 1 1/2 apples (I used 2 Granny Smith), peeled, cored and cut into 1/2-inch thick wedges
Handful of sliced almonds (optional)
Sugar for sprinkling (optional)

Apple, quince or ginger jelly or preserves, for glazing the cake (optional, I used apricot)

Procedure:
1. Center a rack in the oven and preheat the oven to 350°F. (Ann says 345°F, which I did) Generously butter a 9-inch deep-dish pie plate or a similar sized cast-iron skillet (used cast iron skillet).

2. Whisk together the flour, baking powder and salt in a small bowl, and keep at hand (set aside).

3. Working in a mixing bowl with the whisk, beat the egg(s) and sugar together until thick and pale. Stir in the vanilla, if you’re using it, and then the melted butter. The mixture will be smooth and shiny. Stir in the dry ingredients and scrape the batter into the prepared pan. Top with the apples, making a spiral pattern. Leave some space between each slice, so the batter can puff up between the wedges – it looks much nicer with the puffs. Scatter sliced almonds on top, sprinkle with a bit of sugar.

4. Slide the pan into the oven and bake for about 40 minutes, or until a knife inserted into the cake comes out clean. Transfer the cake to a cooling rack.

5. If you want to glaze the cake, warm a few spoonfuls of jelly and a splash of water in a microwave oven (or a saucepan) until the jelly liquefies. Brush the jelly over the hot cake.

6. Let the cake cool for at least 15 minutes, or wait until it reaches room temperature, before you cut it into wedges to serve.

Storing: Cooled and covered, the cake will keep overnight at room temperature, but it’s best served shortly after it’s baked.

10-20-08 756 copy

TWD – Swedish Visiting Cake

10-20-08 688 copy

I wish Swedes would visit me more often.

Because this cake is AWESOME! Honestly, it doesn’t get any simpler OR delicious. Or moist. Or fluffy. Or nutty. Or sweet. Or perfect. I love you Swedish Visiting Cake. You are the apple of my eye.

Speaking of Apples, there’s an apple version of this very cake. And WHOOOO loves baked apples? *shoots both hands straight up into the air* (Look for this recipe a liiiiittle later today. Gotta get it photographed.)

So guess who HAAAD (‘could’ was not an option) to make BOTH versions? *points to self* Do I get some sort of prize for going above-and-beyond the call of duty? Hmmm… how about an extra piece of cake? SOLD!!

10-20-08 674 copy

When I say easy, I mean it. The batter comes together in ten minutes, IF EVEN THAT! You melt some butter, stir some stuff together and dump it in a buttered cast iron skillet. Stick it in the oven and 25 minutes later, you have a glorious cake to serve to your favorite Swedes. Or before you share, run to the office kitchen and eat (read: wolf down) two pieces just to make sure you don’t feel deprived.

Not that I’d know anything about that. *Ahem*

This was gobbled up by my coworkers, my fiance’s coworkers, and yours truly :)

Thank you Nancy, for choosing this deliciously simply cake. I NEVER would have chosen to make this on my own. So, for that… I thank you! You have blessed me with a wicked easy go-to cake and you didn’t even know I needed one ;)

Head on over to Nancy’s blog, The Dogs Eat the Crumbs (which sounds all too much like MY puppy) for the recipe, some great humor, wonderful pictures and lots of helpful-ness. And JUUUUUUST in case you were in doubt about how awesome this cake is, you can check out the P&Q section (filled with mmmm’s and ahhhh’s) or check out the other TWD bakers.

10-20-08 690 copy

Up next week: Sweet Cream Biscuits on page 23. (Already made, just need to photograph. Man!! I’m on a ROLL! HA! Roll….. get it?)