Swedish Apple Cake

READY IN: 1hr 5mins
Recipe by Dwynnie

This is a super easy, super tasty recipe that my mom used to make all of the time when I was a kid. This is a wonderful dessert (or even breakfast) in the fall--though it is more like a cobbler then a cake (the more apples you use, the more cobbler-like)! Also, I'm not sure that it really is a Swedish recipe as it was shared by a Greek neighbor, but it is still great! Update: I realize that it seems strange, but this recipe really doesn't need extra leavening--I have double-checked a number of times as it seems like it should have some! Though I don't think it would hurt to add some... :-)

Top Review by Ness713

This cake was amazing. I thought I'd messed the batter up as it was translucent. It didn't look like "cake batter" that I'm used to, but as I'm not a regular baker, I went with it. The "cake" part on top crisped up beautifully and the apples were perfectly tender. I used Granny Smiths and I also added 1/8 tsp. of ginger, which added a nice warm depth to the cinnamon and apples. I hate apples, growing up next to an apple farmer, I got burned out on them growing, I made this for my husband, but I have to say... I loved it too.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Mix apple slices with lemon juice.
  3. Fill a greased 2-quart casserole (or 8 inch square Pyrex dish) with apple slices.
  4. Sprinkle apples with 1 Tbs sugar and ground cinnamon.
  5. Mix together melted butter, sugar, flour, egg, and nuts to form a doughy batter.
  6. Scrape batter on top of apples and smooth out.
  7. Bake 45 minutes to 1 hour or until top is golden.
  8. 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.

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