Swedish Apple Cake
When I first saw this cake, I was reminded that patterns exist in so many places, including food. The suggested design reminded me of a quilt and I couldn’t wait to create my own work of art. It did not however take me days to make it, just a few minutes…and it was well worth it!
3/4 cup of flour
1 teaspoon of baking powder
1 extra-large egg
3/4 cup of sugar
1 teaspoon of pure vanilla extract
100 grams of butter, melted and cooled
1 1/2 to 2 tart apples, peeled, cored and cut into 1/2-inch thick wedges
1. Preheat the oven to 350F. Generously butter a 9-inch cast-iron skillet.
2. Whisk together the eggs and sugar until thick and pale. Stir in the vanilla and the melted butter. The mixture will be smooth and shiny. Gently stir in the flour and baking powder and scrape the batter into the prepared pan. Top with the apples, making a spiral pattern; leaving some space between each slice.
3. Bake at 350F for about 40-45 minutes, or until a knife inserted into the cake comes out clean. Transfer the cake to a cooling rack.
4. 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. (Um, yeah…no need to store this one, it is already gone!)
Yield: Serves 6
Source: Adapted from Dorie Greenspan