Swedish Apple Cake With Almond Crisp Food

15 TRADITIONAL SWEDISH DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Swedish treat in 30 minutes or less!

APPLE ALMOND CAKE

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!

SWEDISH APPLE CAKE

Steps:

• PASTRY STEPS: 1-4, and 10 Grease a 10 inch cake tin (ideally a spring-form or one with a lifting bottom) with butter or cooking oil and set aside.
• Cut the vanilla bean in half the long way and scrape the seeds out from the inside. (Note that you can do the whole bean at once and save half of the paste for the filling and half for the crust, or you can keep half a bean set aside for when you do the filling steps).
• To make the crust, combine the dry ingredients and paste from half of a vanilla bean in a food processor and mix thoroughly. Add the cold butter and combine until the mixture forms small crumbs. Add one egg and pulse together again, stopping when the dough is evenly mixed.
• Press about 3/4 of the dough into the bottom of the cake tin in order to make an even crust. Roll the remaining dough into a ball and wrap in plastic wrap. Set everything aside to chill in the refrigerator.
• Preheat oven to 350° F (175° C).
• FILLING STEPS: 6-9 If you're using whole blanched almonds (see note below), pulverize them with a food processor or nut/spice grinder. Set aside.
• Peel and slice the apples. You can be relatively flexible on the size of the apple pieces, but I like large 'chips' of apple, about 2-3 cm (1 inch) long and 1/2 cm (less than 1/4 inch) thick. If you have a hand-cranked apple peeler, it makes quick work of this and cuts your apples into an ideal thickness.
• Combine the almond flour, flour, sugar, and spices in a large bowl. Scrape the seeds out of the 1/2 vanilla pod and add them to the mixture. Add the butter and eggs and combine with a hand mixer. Once the filling is well combined, fold in the sliced apples.
• Pour the filling evenly into the cake tin.
• Roll out the remaining chilled pastry. It should be about 1/4 cm (1/8 inch) thick. Cut the pastry into shapes of your choosing and layer them on top of the cake. They do not need to cover the entire surface of the cake.
• Bake for about 1 hour, or until the center is set and the top is golden. Serve warm or chilled, topped with vanilla sauce.
• Slice the vanilla bean open the long way and use the tip of a small knife or spoon to scrape out all of the seeds.
• Place the milk, cream, and vanilla seeds/paste in a small saucepan on the stove-top. Heat over a medium-low flame, stirring frequently (I like using a whisk to really mix in the vanilla). When the mixture is quite warm and beginning to very gently simmer, remove from heat and set aside for 15 minutes. DO NOT BOIL. (Note - you can add the scraped pod to the sauce as well if you like, though I personally prefer to keep it for making vanilla sugar).
• Place a portion of the vanilla/cream mixture in a small bowl. Add the egg yolks, sugar, and potato/corn starch to the bowl and whisk very thoroughly. Don't be tempted to add the eggs to the original sauce-pan with all of the cream in it, as they will be harder to mix and may cook too quickly in the residual heat.
• Combine the egg mixture with the rest of the vanilla/cream mixture in the saucepan and return to the stove-top. Simmer over low heat, stirring frequently. DO NOT BOIL. Once the sauce thickens and becomes glossy, remove it from the heat and set aside. Note that it will thicken further as it cools. It can be served warm or chilled.

FLUFFY SWEDISH APPLE CAKE

Steps:

• Preheat oven to 350°F Grease and flour pan, preferably an 8½-inch or 9-inch spring form pan.
• Sift together flour and baking powder. Set aside.
• In a medium-sized mixing bowl beat butter until light. Gradually beat in sugar until fluffy. Beat in first egg, then second egg. Beat in ¼ cup of flour mixture, then third egg. Slowly mix in remaining flour mixture, alternating with the ¼ cup of milk or water. Pour into prepared pan and smooth top.
• Peel apples; core and cut each into 6 to 8 wedges. Mix the ½ cup sugar with cinnamon. Roll apple wedges in cinnamon sugar and press wedges into cake batter all over the entire cake. Sprinkle any remaining cinnamon sugar over the top of the cake, and if desired strew a few slivered almonds over the top (optional).
• Bake approximately 1 - 1¼ hours, more or less, depending on pan size, until cake tests done when a cake tester is inserted in the center of the cake. Cool briefly, then remove from pan.

SWEDISH APPLE AND ALMOND CAKE RECIPE - (4.4/5)

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.

APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; set aside. In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger, and nutmeg. Add the apples, walnuts, butter, and eggs; stir just until combined.
• Spoon into pan; smooth with a spatula. Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Cool in pan. Dust with confectioners' sugar to serve.

SWEDISH ALMOND CAKE

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.

SWEDISH APPLE CAKE

Steps:

• Preheat oven to 350°F.
• Mix apple slices with lemon juice.
• Fill a greased 2-quart casserole (or 8 inch square Pyrex dish) with apple slices.
• Sprinkle apples with 1 Tbs sugar and ground cinnamon.
• Mix together melted butter, sugar, flour, egg, and nuts to form a doughy batter.
• Scrape batter on top of apples and smooth out.
• Bake 45 minutes to 1 hour or until top is golden.
• Let cool for 15 minutes in pan on rack and then serve from pan with ice cream--do not invert. Or let cool completely in pan and serve room temperature.

SWEDISH APPLE CAKE

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.