Thursday, 23 March 2017

Swedish Spiced Apple Cake

Mmmmmmmmm this cake is delicious and it smells even better - it's all buttery and spicy - perfect just out of the oven with a large blob of vanilla ice-cream. Golly, I want some now for breakfast ........

I love baking cakes and pudding - this apple cake is a mixture of both it's really good cold and eaten sliced with a bit of cream or on it's own, but if you really want to enjoy it have it hot, straight out of the oven as a pudding. With the spicy sweet smells in the kitchen when this cake is baking you wont be able to resist........

I'm not sure why it's called Swedish - it just is in our house and it's helps to distinguish it from my apple crumble cake......

Recipe - enough for 8

4 large eggs
225g soft brown sugar
225g softened butter
225g self raising flour
1 teaspoon mixed spice
2 teaspoons cinnamon
a couple of cardamon pods, split and the seeds ground
½ teaspoon vanilla powder or a teaspoon vanilla essence
4 apples - eaters not cookers - I use braeburn or cox's orange pippins
2 tablespoons dark brown sugar
juice of a lemon
pinch salt

Pre-heat oven to 180C / Gas 4

Line a 10 inch cake tin - sprung sides are easier to remove a hot cake.

First you need to prepare your apples. Simply core and slice into thin-ish slivers. Leave the peel on it looks nicer and keeps the slices whole during cooking. Place the apples in a bowl and add the brown sugar, the lemon juice and a teaspoon of the cinnamon. Mix together, gently with your hands to coat every slice - the brown sugar will lump slightly, don't break up these lumps they add to the stickiness of the cake topping - Cover and set aside.

Next make up your cake batter, first whip up the butter with the sugar until you have a fluffy, light mixture. Sift the flour,salt and spices together into a separate bowl. Beat the eggs and then add, a little at a time to the butter cream. As you go you may need to add a little flour just to stop it curdling. Once all the egg is incorporated fold in your flour being careful not to knock out all the air in the mixture - I change my mixers whisk for a paddle to do this.

Spoon the batter into the prepared tin and spread out evenly over the base.

Arrange your apples over the top and then pop into the oven. Cook for 45-50 minutes until the top is golden and the sponge is springy.

Remove from the oven and leave to stand for a couple of minutes before serving hot with icecream.

Or if you having it cold leave to cool completely in the tin. This cake is great to take for a picnic it stays moist - it's almost better after a few days because the apple and spice flavour develop in to a lovely rich taste - however, keeping this cake secret for that long it not an easy task!

Have a great day

here's the printable........

Love Lizx

 Spiced Apple Cake