Moist Swedish Apple Cake with spelt flour: Äppelkaka
In this video and recipe, I am sharing my take on a Swedish apple cake (Äppelkaka). My moist apple cake recipe includes; white spelt flour and sliced fresh apples (either red or green) and a hint of spice. I love apple cakes and this one has been inspired by various recipes I have seen and created before. Traditionally this Swedish Apple cake is made using a recipe handed down by an aunt or grandmother and the apples are only for the top, my version has a layer of apples in the middle for extra deliciousness and moisture. This cake is perfect for serving at afternoon tea or Fika as it's called in Sweden. In the video, I am using Swedish red apples.
There are other Swedish apple cakes with more apples and bread crumbs with and without spices. I am yet to try this but thought I need to share another apple cake as the apples are now coming into season here for Autumn in the northern hemisphere. We don't serve this with cream or custard, as we prefer this on its own. However, feel free to serve with your favourite cream, custard or ice cream. The apple cake lasts about 2-3 days in a container on the bench. I freeze a few cut slices on the first day once cooled then they're the perfect treat to grab and take on a picnic or day trip.
Takes = 15-20 minutes preparation
Bakes = 45 to 50 minutes
Makes = 23cm (9 inch) springform cake
- Butter softened – 125g (1/2 cup + 1 tbs)
- White Sugar – 150g (3/4 cup)
- Spelt Flour (white or wholegrain) – 250g (about 1 & 1/2 cups)
- Baking powder – 2 teaspoon
- Baking soda (bicarb soda) – 1/2 ts
- Ground cardamom (optional) – 1/2 teaspoon
- Ground cinnamon – 1 teaspoon
- Salt (optional) – 1/8 teaspoon
- Vanilla sugar (or vanilla extract) – 1 teaspoon
- Large eggs – 2
- Milk Oat or soya milk – 150ml (3/4 cup)
- Green or Red Apples – 2 sliced or 4 smaller red ones
- White sugar (for the top) – 1 teaspoon
- PREHEAT - oven 160˚C fan / 180˚C. Grease and line the base and sides of a 23cm spring form cake tin, or square cake tin, a 26cm/10-inch pie dish would work too. Remove butter, eggs and milk from the fridge.
- Reverse creaming method – add softened butter, flour, spices, vanilla sugar, salt and baking powder to the stand mixer or use an electric hand-held beater and mix to combine for a minute. Add in eggs one at a time. Scrape the sides of the bowl in between. If using vanilla extract add this now with the milk mix on low to combine, then high speed for 1 minute.
- REMOVE from the stand and pour roughly half of the batter into your prepared tin.
- ARRANGE your prepared thinly sliced apples (with the skin and core removed), laid flat and not overlapping. Add balance of the batter, then add the remaining apple slices. Press them down into the batter, to make a pretty pattern. Watch the video for more detail. Sprinkle with a teaspoon of sugar.
- BAKE – 45 to 50 mins until golden brown and test with a cake skewer before removing. If you use a square cake tin the baking time will be less around 35-40minutes.
- Cool in the tin for about 10 minutes before removing the outside ring. Tip: I prefer this cake slightly undercooked not overcooked.
- SERVE with cream and or ice cream or perfect on its own.
Sue Maree P Baking Tips
- Spices – instead of cinnamon or cardamom you could add a little vanilla extract or the zest of a lemon or orange.
- Sour Cream or Yoghurt – I have also used whipped cream when I had some to use up. Or use a lactose-free cream or yoghurt. You could also replace it with all non-dairy milk, however, adding sour cream or yoghurt keeps the cake moist for a few days.
- Storing – this cake freezes very well.
- Cake tin size – I did try baking this in a 20cm (8 inches) cake tin, however, it took longer and it was harder to ensure it was cooked right through.