Extra Credit Ann Brettingen’s Swedish Apple Cake

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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!!

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

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)

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.

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21 thoughts on “Extra Credit Ann Brettingen’s Swedish Apple Cake

  1. I love baked apples too so this one is on my list! I had hoped to make this version and post it today but I’ve got too much on my plate (literally and figuratively)! 🙂 Looks awesome!

  2. If you want to say that your mother’s tall, try it with “Mean moore air ain stour flickawn” (and try to roll the r at the end of air and stour. good luck!)

    (and me, I love baked apples too – I went out my appartment after baking, and when I came back and smelled the baked apples I was tempted to immediately eat the cake all at once and by myself!)

  3. Kelly D says:

    I thought about making this one instead of the TWD one but couldn’t quite get the time to peel the apples. I was hoping someone would try it. It looks amazing.

  4. This is so beautiful! I wasn’t sure about adding anything to the almondy goodness, but I’m definitely going to try it this way next time.

  5. Yay! I’m so excited to see the apple version of this cake! I kept thinking about fruit in this cake, and I’m delighted to know that it’s as tasty as it sounds. Your cake looks absolutely lovely.

  6. uclala says:

    The apple version of the SVC looks awesome! I have to be in the mood to eat baked fruit, but man, that apple SVC puts me in the mood!
    Love your SVC Post too – love your humor!

  7. I hereby grant you extra credit (I figure I have that power this week, right?) The fork picture is really cool, but that photo from above is the “money shot” – now I just have to bake the apple version.

  8. Wow! Both cakes- you get an A+ for effort, lovely photos and aesthetics- I’ll have to make the apple because I “friggin” love apples, too.

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