Due to the overwhelming response on social media last Saturday, I am re-posting the recipe for this show stopper apple cake (plus I made a few changes since the first time I made it in 2013). I originally found this cake on my friend Charles’ blog, Five Euro Food (in hiatus right now), I had made it for Easter dinner for the outlaws. It was quite the success the first time, so I’m not really sure why I haven’t made it since. Way back in 2013 I had to alter the original recipe because we had diabetic and hypo-glycemic guests and you know how I hate to make two different things, so I was happy to convert Charles’ recipe to fit the circumstance. Last Saturday did not present such issues, so I revised the recipe again and liked it even better.
The recipe depends on the sweetness and flavour of the apples and I must say that the humble Macintosh really shined. As you read the recipe, you will notice that it has exactly 17 g (1 tbsp) brown sugar so don’t expect a super sweet cake, but those of you who like dessert, but not overwhelmingly sweet, will love this version. Of course, the Skor bits add sweetness and a touch of caramel flavour within the sliced apples, in the topping adds some lovely texture. Of course, you may omit them if you cannot find them (or you could buy them on Amazon).
Appelkaka Remake, A Swedish Apple Cake
Makes one 16.5 cm (6.5 inch) cake, serves 4-6, depending on the slice size
To make a 23 cm (9 inch) cake, double the recipe
Ingredients:
- 800 g (1 3/4 lb), about 8 small Macintosh Apples, peeled and thinly sliced
- lemon juice
- 17 g (1 tbsp) brown sugar
- 120 g (1 1/4 cup) oats
- 50 g (1/2 cup) almond flour or meal
- 2 g (1 tbsp) cinnamon
- 35 g (1/4 cup) Skor bits, divided
- 60 g (2 tbsp) unsalted butter
Directions:
- Pre heat the oven to 395° F (200° C).
- Line a 16.5 cm (6.5 inch) spring form pan with parchment.
- To the small bowl of a food processor add, brown sugar, oats, almond flour, cinnamon, 1 tbsp of the Skor bits and butter; pulse until it resembles a coarse meal.
- Take about 1/2 of the oat mix and press firmly into the bottom of the prepared springform pan.
- Peel and finely slice the apples, a splash of lemon juice will prevent them from discolouring.
- Carefully arrange about half of the apples on the oat mixture, sprinkle with half of the remaining Skor bits, then finish layering the remaining apples and press down firmly.
- Sprinkle the remainder of the oat mix with the remainder of the Skor bits on top, just like a crumble.
- Bake for about 30-40 minutes or until the apples are luciously soft (test with a toothpick).
- Serve warm or at room temperature.
Notes (updated):
- I used macintosh apples (sold in a bag) from no frills, they are the perfect baking apples.
- Slice the apples using a mandolin, believe me, it makes it a lot quicker and far less tedious (but watch your fingers!).
- I used large oats which were not instant, instant would probably work as they are used to absorbed the liquid the apples release.
- If you don’t use Skor bits, try a squeeze of organic honey!
If I double the recipe, do I need to increase the cooking time by 2 also?
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Hi Judy, I don’t think you’ll need to double the cooking time if your pan is larger. It will depend on how deep the batter is in the pan. I would start by adding 10 minutes to the time and keep checking, a wooden stick (not metal) dipped into the centre should come out clean.
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The cake turned out beautifully yesterday! The apples were soft, but not mushy and the crumble added the little bit of sweetness and crunch – it was great! Thanks!
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I’m so happy it worked out well, thank you for letting me know. I loved the way the apples baked up too.
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when I saw the cake I had to think of Charles! LOL
I think so we all miss his food, no?
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Your cake looks absolutely amazing! I would never guess you have taken into consideration dietary problems of your guests!
Humble Macintosh?? Eva, I would pay a lot to have access to Macintosh here…. these have always been among my favourite apples but since I left Poland I have never seen them. I must say most apples in Switzerland and France are awful (and I go often both to farmers markets and organic shops…). Either floury & yellow flesh (somehow it goes together) or green but tasteless.
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Hi Sissi, I have a diary that I keep dietary info on everyone I know, for example, I have a friend who won’t eat green peppers, red, yellow and orange are fine, it’s just green. Then our neighbour John hates mushrooms! My BFFs boyfriend cannot eat onions or garlic (makes him sleepy).
That is interesting that Macintosh are not available in Europe they are a very good baking apple. Too bad apples are not very good, I wonder if it has something to do with our cold winters?
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Stunning and gorgeous! I can’t wait to try this!
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Thanks Jeff, it’s a very tasty dessert.
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I really want to give this a try Eva! The addition of Skor bits is genius! 😀
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Hi Lorraine, I am looking forward to seeing how you make this cake, it is one of the tastiest apple cakes I’ve ever made.
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Love apples, and don’t think I’ve ever had an apple dessert I didn’t like. Or savory dish, for that matter! Anyway, this looks outstanding — truly good stuff. Thanks!
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Thanks John, very nice of you to say.
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This sounds like a great cake to make during apple season. It certainly does make for a lovely presentation.
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Hi Karen, yes, apple season would be the perfect time to bake this beauty.
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Wow! How did I miss this beauty the first time around??? It is just stunning! I hope to try my hand at it in the fall!!!
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Thank you Liz, fall apples would be perfect for this cake.
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That’s my sort of cake. Looks incredible. Bet it tastes even better.
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It is indeed quite a tasty cake. I just love the way the apples layered.
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What a great cake. I love apples in a cake and this one does it better than anything I’ve eaten.
I really miss Charles.
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Hi Maureen, thank you for your compliment. Yes, Charles seems to be very busy in his web business.
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That is indeed quite a cake, goodness!
The pictures of it are beautiful by the way ❤
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Thank you kindly Dana.
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I do not like sweet cakes so this one is just for me. Use instant oats or regular roll oats or it doesn’t matter? Have you tried substituting chocolate for the skor bits?
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Hi Norma, thank you for your comment. I don’t think it would make a huge difference using instant oats if you use macintosh apples, as they don’t release much liquid, the oats are used for absorption. Let me know if you try it with instant oats. I’m not sure how chocolate would work in this recipe, chocolate and apples are not something I would pair together.
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I’m hosting Easter lunch in a few weeks and was looking for a showstopper dessert- and I think this is it! Need to sub sunflower seed meal for the almond meal due to a nut allergy in the family, but otherwise I love that it’s gluten free, vegan and looks delicious!
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Thank you Michela. I hope you like it. I used a mandolin to cut the apples uniformly thin. Also, I used the bag of macintosh apples from no frills, I mention this because they baked up in no time and they didn’t release much liquid. I’m not sure how sunflower seeds would taste in this but please let me know.
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Thanks for the tip about the macintosh apples and the mandolin! I was thinking of slicing them by hand (and dreading it a little, I must admit), but the mandolin will make it so much easier – of course! I’ll let you know how it goes…
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Just apples and streusel…that’s a fun and tasty apple cake!
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Thank you kindly, Angie.
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