Baking With Dorie: Ann Brettingen’s Swedish Apple Cake
I make a great Apple Cake w/Crackly Meringue (Torta di Mels) .It's awesome! Will have to compare these two.
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Cook the Book: Classic N'Awlins Remoulade
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Baking With Dorie: Ann Brettingen’s Swedish Apple Cake
Lovely! I've been making a similar Swedish apple cake since I was a child, from a recipe given to my mother by a friend. The proportions of mine are different -- the same 1 stick of sweet butter and 1 egg, but only half a cup of sugar and a whole cup of flour. I added a pinch of salt and vanilla to the recipe. The dough is spread in a pie plate or tart ring, covered with 3 or 4 apples worth of slices, then sprinkled with cinnamon sugar and baked until the dough is golden brown and the apples are tender. It's been a family favorite for years. These simple cakes made with good ingredients are so often the most delicious!
Baking With Dorie: Ann Brettingen’s Swedish Apple Cake
bvstarr - I like the idea of crackly meringue. This cake is so simple in every way that I think it could become the base for lots of variations from toppings, to spices, to fruits, to ...
jep - is there anything that ice cream doesn't make deliciouser?
dksbook - thank you for taking the time to explain the Apfelkuchen. The way the apples are cut reminded me immediately of the way my grandmother would top a cake -- a kuchen -- that she used to make in a springform pan. It had been such a long time since I'd thought of it. These cakes are so much fun because there is so much you can do with them and they easily lend themselves to borrowings from other favorite cakes. Again, my thanks.
bisbee -- poor you! I know the problem well. If I talk on the phone while I'm measuring or mixing, I can almost guarantee that there'll be something left on the counter after the cake's already gone into the oven. It's soooooo frustrating!
Baking With Dorie: Ann Brettingen’s Swedish Apple Cake
sigh.... this WOULD have been delicious had my roomate NOT been asking me a thousand of questions and had I NOT forgotten sugar...sigh...
Baking With Dorie: Ann Brettingen’s Swedish Apple Cake
This recipe is so similar to my German Versunkener Apfelkuchen, that I had to tell you! The major difference is the apple preparation: my apples are cut into either 6ths or 8ths, depending on the size, then the rounded backs are scored about 1/4 of the way through 3 or 4 times (imagine an oval scored lengthwise). They are placed cored side down on the batter (scored side up, IOW), and sprinkled with sugar mixed with a little cinnamon and a pinch of freshly grated nutmeg. Then the cake is baked, and when it comes out of the oven it can be glazed as you suggest, or the apples lightly buttered while hot. The apple slices open up as they bake, most appealingly. I just call the melted sugar the glaze, and skip the melting of the butter or jelly... I serve it mit schlag - whipped cream. This is the common quick cake in the Pfaltzer community I lived in for 3 years, sort of the equivalent of our "Wacky Cake".
Baking With Dorie: Ann Brettingen’s Swedish Apple Cake
This is a welcome recipe after all the Thanksgiving eats--thanksI I'm thinking some vanilla Haagen-Dazs would taste good with it, too.
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