Sweden / Dessert
Swedish apple cake
An apple cake with cinnamon under a crisp butter crumble, served with vanilla sauce.
Ingredients
- Tart apples1 kg
- Flour200 g
- Butter, cold150 g
- Sugar150 g
- Cinnamon2 tsp
- Rolled oats80 g
- Milk, for the sauce300 ml
- Cream, for the sauce200 ml
- Egg yolks4
- Vanilla1
- Cornflour1 tsp
- Salt1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Peel the apples, cut them into thick wedges and spread them in a buttered dish.
Scatter half the sugar and the cinnamon over the apples and toss them lightly in the dish.
Rub the cold butter into the flour with the remaining sugar and salt, using your fingertips, to a coarse crumb.
Mix in the oats and scatter the crumble over the apples without pressing it down.
Bake at 190 °C for forty minutes, until the top is golden and juice bubbles at the edges.
Warm the milk and cream with the split vanilla pod, without letting it boil.
Whisk the yolks with the cornflour, pour in the hot milk in a thin stream and cook the sauce to thickness, stirring.
