Swedish apple cake

By: Rachel Allen From: Rachel Allen's Cake Diaries

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This recipe is classed as easy

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Prep time:
15 min
Cook time:
50 min
Serves:
8-10

Serve Rachel Allen’s buttery apple and cinnamon cake on its own with a cup of coffee - or as a dessert with softly whipped cream

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Ingredients

For the glaze

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How does this work?

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It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

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Method

1. Preheat the oven to 180C/160C fan/gas 4. Butter the sides of a 25cm cake tin and line the base with a disc of baking parchment.

2. Peel the apples, then cut two into 1cm dice and one into thin slices about 5mm thick to decorate the cake. Sift the flour, baking powder and cinnamon into a large bowl or into the bowl of an electric mixer, then add the sugar and mix together.

3. Add the two diced apples, then the melted butter and the eggs. Mix all the ingredients together until combined. Tip the batter into the prepared tin, then lay the apple slices on top so that they fan out around the edge of the cake.

4. Bake for about 50 minutes, or until golden brown and a skewer inserted into the centre of the cake comes out clean.

5. For the glaze: Melt the butter in a pan over a medium heat, then add the sugar, stirring until it dissolves. Stir in the cinnamon, then remove from the heat and set aside.

6. When the cake has finished cooking, remove from the oven and allow to cool for 10 minutes. Loosen around the edges using a small, sharp knife and carefully remove the cake from the tin before transferring to a serving plate.

6. Reheat the glaze, then pour over the cake and allow to cool completely while soaking up the spicy syrup.

Text © Rachel Allen 2012. Photography © Philip Webb 2012.
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Latest Comment

View all comments (5)
 

Having tried this recipe I was delighted with the finished cake. It was very moist and had just the right amount of sweetness. However like some other on the forum, I found the glaze a bit perplexing. I made it twice thinking I had split it. I added water on the second go but it made no difference. However I drizzled it on the cake and it went quite crunchy but it tasted great and the extra texture went down well.

MarieK63620 MarieK63620  Posted 21 Apr 2013 8:50 PM
 

I tried this recipe which was very nice but had problems with the 'spicy syrup'. After melting the butter I couldn't get the sugar to dissolve properly and on re-heating slowly the mixture split. Your comments would be appreciated.

Regards
John

JohnR31032 JohnR31032  Posted 07 Jan 2013 10:26 PM
 

Hi Jill, thanks for your comment - I've double checked the original recipe and it's correct, but it could be that you took the syrup too far and it started to thicken. You could try adding water as it cooks to loosen it up next time, stirring constantly. This should create more of a runny syrup consistency.

Anna

Anna -Good Food Anna -Good Food  Posted 27 Nov 2012 12:00 PM
 

Nice cake but the 'spicy syrup' on the top of my cake was rock hard toffee! 25g butter and 3 tbsp caster sugar- what did I do wrong?

JillA21240 JillA21240 Posted 27 Nov 2012 8:21 AM
 

Pooja K Pooja K Posted 14 Oct 2012 11:43 AM