My buddy Sally, she of the garden elves, showed up for a pancake breakfast this weekend bearing items: rosemary and bay plants transplanted from my garden into residence-dimension pots and a recipe for her buddy Ann Brettingen’s Swedish Apple Cake. In line with Sally, the cake was once so correct she saved poking round within the pan to take up the total crumbs. It was once also so correct that she made Ann discontinuance all the pieces and write the recipe down on the abet of a serviette, the serviette she came bearing along with the plants.
As quickly as I observed the recipe, I smiled—it regarded very familiar. In level of fact, it’s a long way sort of precisely the same recipe that my buddy Ingela Helgesson gave me. Ingela’s recipe, which is in Baking, From My Dwelling to Yours, is is named a Swedish Visiting Cake and it’s grew to vary into out to be one of many most popular recipes within the ebook, and with correct motive: It’s easy (it comes together in below 10 minutes), foolproof and, most well-known, ample-tasting.
Right here are the diversities between Ingela’s and Ann’s cakes:
- Ingela’s cake is made in a solid-iron skillet; Ann’s is made in a deep-dish pie plate
- Ingela’s cake has no leavening; Ann’s has some baking powder
- Ingela’s cake is topped with sliced almonds; Ann’s has apple wedges
The measurements for the ingredients are a bit utterly different, nonetheless no longer utterly different ample to discontinuance you from imagining that both Ingela and Ann advance from the same village or this cake is a nationwide admire passed down with few changes from mother-to-daughter thru generations.
Since I’m no longer Swedish, I made about a changes within the recipe: I baked it in a solid-iron skillet (I’m a sucker for that rustic take a look at); added a smidgen of vanilla extract and a sprinkle of salt; and glazed the done cake with a bit apple jelly.
Within the occasion you admire the Swedish Visiting Cake, you’ll admire this one (otherwise you would possibly perchance correct desire to add apples to the Visiting Cake); whereas you don’t are privy to it, you’ll know its cousin whereas you pull Ann’s cake out of the oven.
Thanks, Ann. Thanks, Sally.
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3/4 cup all-motive flour
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1 teaspoon baking powder
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Pinch salt (no longer predominant)
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1 extra-ample egg or 1 ample egg plus 1 ample egg yolk
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3/4 cup sugar
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1/2 teaspoon pure vanilla extract (no longer predominant)
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1 stick (4 oz.) unsalted butter, melted and cooled
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1 to 1 1/2 apples (I mature Fuji), peeled, cored and lower into 1/2-fade thick wedges
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Apple, quince or ginger jelly or preserves, for glazing the cake (no longer predominant)
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Center a rack within the oven and preheat the oven to 350°F. (Ann says 345°F, nonetheless my oven doesn’t attain that.) Generously butter a 9-fade deep-dish pie plate or a same sized solid-iron skillet.
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Creep together the flour, baking powder and salt, whereas you’re utilizing it, and support at hand.
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Working in a mixing bowl with the shuffle, beat the egg(s) and sugar together till thick and faded. Rush within the vanilla, whereas you’re utilizing it, after which the melted butter. The aggregate will almost definitely be gentle and shimmering. Rush within the dry ingredients and predicament the batter into the ready pan. Top with the apples, making a spiral sample. Fade some order between every nick, so the batter can puff up between the wedges – it looks worthy nicer with the puffs.
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Toddle the pan into the oven and bake for about 40 minutes, or till a knife inserted into the cake comes out properly-organized. Switch the cake to a cooling rack.
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In expose so that you just can glaze the cake, warm about a spoonfuls of jelly and a splash of water in a microwave oven (or a saucepan) till the jelly liquefies. Brush the jelly over the hot cake.
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Let the cake wintry for on the least 15 minutes, or wait till it reaches room temperature, earlier than you lower it into wedges to wait on.
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Storing: Cooled and lined, the cake will support overnight at room temperature, nonetheless it’s simplest served quickly after it’s baked.
| Nutrition Info (per serving) | |
|---|---|
| 241 | Calories |
| 12g | Elephantine |
| 31g | Carbs |
| 2g | Protein |
Show Elephantine Nutrition Designate
Shroud Elephantine Nutrition Designate
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| Nutrition Info | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 241 |
| % Day-to-day Value* | |
| 12g | 16% |
| Saturated Elephantine 7g | 37% |
| 60mg | 20% |
| 74mg | 3% |
| 31g | 11% |
| Dietary Fiber 1g | 3% |
| Total Sugars 21g | |
| 2g | |
| Weight reduction program C 1mg | 5% |
| Calcium 45mg | 3% |
| Iron 1mg | 4% |
| Potassium 53mg | 1% |
| *The % Day-to-day Value (DV) tells you how worthy a nutrient in a meals serving contributes to a day-to-day diet. 2,000 energy a day is mature for total nutrition recommendation. | |
(Nutrition knowledge is calculated utilizing an ingredient database and must be belief to be an estimate.)