Best 5 Swedish Apple And Almond Cake Recipes
When it comes to traditional Swedish desserts, apple and almond cake, or apelpaj, stands out as a true masterpiece. This delectable treat is a delightful symphony of flavors, textures, and aromas. With its tender almond crust enveloping a layer of sweet, tangy apples, this cake promises an unforgettable taste experience. Whether you're a seasoned baker looking for a new classic to add to your repertoire or a novice home cook seeking a recipe that will impress your loved ones, this guide will take you on a culinary journey to create the perfect Swedish apple and almond cake.
Here are our top 5 tried and tested recipes!
APPLE ALMOND CAKE
A deliciously simple and humble old-fashioned almond cake lined with apple slices.
Provided by Nellie
Categories Dessert
Number Of Ingredients 12
Steps:
- - If using whole almonds, grind the almonds along with the flour to form a fine powder.
- - If using almond flour, mix both the flours evenly in a bowl.
- - In a separate bowl, take the butter and sugar and whisk it until it turns pale and sightly fluffy.
- - Add in the eggs and whisk until eggs are well combined.
- - Add half of the flour and using a spatula, mix until all the flour is combined.
- - Add in the milk and give this mixture another mix.
- - Now shift in the remaining flour and baking powder, baking soda and salt into the bowl and fold everything gently until a smooth batter forms
- - Pour the batter in a greased and lined baking pan and spread the sliced apples on top of the batter.
- - Sprinkle the sliced almonds on top and bake the cake in a preheated oven for 45-55 minutes at 350 degrees until a knife comes out clean from the center.
- - Let the cake cool to room temperature and enjoy!
Nutrition Facts : Calories 196 kcal, Carbohydrate 23 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 46 mg, Sodium 120 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
SWEDISH APPLE AND ALMOND CAKE RECIPE - (4.4/5)
Provided by DeBruynC1
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 180°C, grease and line a 20cm cake tin with a removable base. 2. With an electric hand mixer, beat the butter and sugar in a large bowl until pale. 3. Add the eggs, one at a time, mixing until they are incorporated. 4. Fold through the flour, baking powder, salt, cardamom and cinnamon until you have a thick cake batter. 5. Stir through the apple and pour the batter into the cake tin. 6. The batter will be thick, so use a spatula to spread across the base of the tin. 7. Spread the almonds of top of the cake and bake in the oven for 40-45 minutes. Cover with tin foil if the almonds brown too much. 8. Remove from the oven and leave to cool. 9. As the cake is cooling, heat the jam in a saucepan until runny and brush over top of the cake.
ALMOND CAKE
This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her. The meal ended with this simple almond cake. Ms. Hesser wrote: "It had a crust, fragile like a dry leaf, that led to a moist, downy layer of ground almonds and sugar. It was a perfect dessert. And it punctuated one of the great meals of my life." It's not the prettiest cake in the world - Ms. Friend called it "the Shar-Pei of cakes" because it crumbles on the edges and falls in the middle - but it is flawless otherwise. If you care about looks, dust it with confectioners' sugar and top it with fresh berries as we've done in the picture. It also improves with age and can be made 1 to 2 weeks ahead. Store it covered in or out of the fridge. Finally, this recipe makes two 8-inch cakes, so give one away or freeze one for a rainy day.
Provided by Amanda Hesser
Categories cakes, dessert
Time 1h45m
Yield 2 8-inch cakes, 8 servings each
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Butter sides and bottoms of 2 8-inch cake or springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.
- Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.
- Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners' sugar on top and slice like pie.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 16 grams, Carbohydrate 76 grams, Fat 38 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 19 grams, Sodium 326 milligrams, Sugar 49 grams, TransFat 1 gram
SWEDISH APPLE CAKE
This wonderful, moist cake was a childhood favorite. The brown sugar topping perfectly sets off the apples and spices.
Provided by Laura
Categories World Cuisine Recipes European Scandinavian
Time 1h25m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x8-inch baking dish.
- To make the cake, cream the sugar and shortening together in a mixing bowl. Beat in the eggs and vanilla. Sift the flour, baking soda, cinnamon, nutmeg, and salt together in a second bowl. Gradually stir the flour mixture into the egg mixture. Fold in the apples and walnuts until evenly blended. Spoon the batter into the prepared baking dish.
- Bake the cake in the preheated oven for 40 minutes.
- To make the topping, place the milk, margarine, and brown sugar in a saucepan over medium-low heat. Stir to dissolve the brown sugar, and cook until the margarine melts. Remove the cake from the oven and place it on a baking sheet to prevent spillovers. Pour the topping over the cake.
- Return the cake and baking sheet to the oven and bake for an additional 20 minutes, or until a tester comes out clean. Cool to room temperature before serving.
Nutrition Facts : Calories 551.4 calories, Carbohydrate 92.5 g, Cholesterol 41.7 mg, Fat 19.5 g, Fiber 2.2 g, Protein 4.9 g, SaturatedFat 4.2 g, Sodium 261 mg, Sugar 73.9 g
SWEDISH ALMOND CAKE
Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I'd serve at my own first fika. This cake, so much easier to make than you'd guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden's famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It's a perfect cake for fika, and great for brunch.
Provided by Dorie Greenspan
Categories breakfast, brunch, snack, cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
- Slide the cake into the oven, and set your timer for 30 minutes.
- As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
- Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
- Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it's a delicate job because the sticky topping isn't yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you're ready to serve, lift the cake off the springform base and onto a platter.
Tips:
- Prep your oven and ingredients ahead of time: Before you start baking, preheat your oven to the correct temperature and measure out all of your ingredients. This will help ensure that your cake bakes evenly and that you don't have to rush around looking for ingredients while you're baking.
- Use fresh apples: Fresh apples will give your cake the best flavor and texture. If you can, use a variety of apples, such as Granny Smith, Honeycrisp, or Pink Lady. This will add depth of flavor to your cake.
- Don't overmix the batter: Overmixing the batter can make your cake tough. Mix just until the ingredients are combined. If you overmix the batter, your cake will be dense and dry.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to test if your cake is done baking. If the toothpick comes out with batter or crumbs attached, the cake needs to bake longer.
- Let the cake cool completely before frosting it: This will help prevent the frosting from melting. If you frost the cake while it's still warm, the frosting will slide right off.
Conclusion:
Swedish apple and almond cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful cake layers, sweet and tangy apple filling, and crunchy almond topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give Swedish apple and almond cake a try. You won't be disappointed!
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