There are some chefs/bakers/cooks who are so solid in their methods that you know even before trying one of their recipes that it’s going to be good. For me one of those people is baking with Dorie Greenspan. Obviously I am not the only one who agrees, because ‘Tuesdays with Dorie’ is a massively popular online bake-along with tons of participants from all over the world.
In any case, after an apple filled few weeks, I had just a couple more to use up (they were delicious baked, but not so on their own). This Swedish apple cake is quite thin, not huge portions, but let me tell you it is literally the best little cake I have ever made. It was so popular the first time round – and so easy I might add – I made it again, and again etc. It is all in the consistency and texture. It has a light crispiness around the outside and the inside is light, moist and bit chewy. It really is my no-fail, ready to bake in 10 minutes, favourite recipe. I do sometimes use other fruits. Peaches and plums work well and so do berries.
- 3/4 c + 1 Tbsp all-purpose flour
- 1 tsp baking powder
- Pinch of salt (optional)
- 1 extra-large egg or 1 large egg plus 1 large egg yolk
- 3/4 c sugar
- 1/2 tsp pure vanilla extract (optional)
- 115 g (1 stick/4 oz) unsalted butter, melted and cooled
- 1 to 1 1/2 apples (any kind) peeled, cored and cut into 1/2-inch thick wedges
Preheat the oven to 350ºF (180ºC), Butter a 9 in (22cm) deep dish pie plate or similar size cake tin – or you can use a cast iron skillet if you like.
In a medium bowl whisk together the flour, baking powder and salt.
In another larger bowl use the same whisk and beat the egg(s) and sugar together until thick and pale, then mix in the vanilla and then the melted butter. This mixture should be smooth and shiny.
Stir in the dry ingredients into the wet, but don’t overmix. Scrape the batter into the prepared tin. Top with the apples, but do leave some space between the apples as Dorie says – “so the batter can puff up between the wedges – it looks much nicer with the puffs.”
Pop the cake into the oven and bake for 40 – 45 minutes, until a knife or skewer inserted into the middle, comes out clean. Transfer the cake to a cooling rack and leave for at least 15 minutes before serving.
I find it’s best eaten on the same day, but not hot out of the oven. It is still delicious the second or even third day (cooled and covered), but I guarantee you won’t have it last that long!
This recipe is slightly modified from Dorie Greenspan, but is originally from her friend Ann Brettingen.
Song for this recipe:
Hannah Georgas has a lovely new second album out by the same name. She’s from Vancouver, BC and is a really great mix of styles, I find her quite enjoyable. She is a little bit pop, a little bit indie, bit electronica, not too overdone, with a charming voice. She probably hates being compared to countrywoman Feist, but the two have some similarities for sure. Enjoy while you eat cake!dorie greenspan apple cake, fast easy impressive cake, French cake, Swedish apple cake, the best apple cake ever