Swedish Apple Cake (Sockerkaka med Äpplen)

By norsegal8

Cakes ranging from sponge cakes with whole eggs or only egg yolks to rich pound-cakelike bases are favorites in all of the Scandinavian countries in the fall when apples are in season. One is hard pressed to pick out the best recipe! This one is baked in a springform pan and has a topping of apples rolled in sugar and cinnamon along with sliced almonds.

Ingredients

• Vanilla wafer or zweiback crumbs
• 2/3 cup batter, at room temperature
• 1 cup sugar
• 4 eggs
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 4 small tart apples, pared and cut into 8 sections each
• 2 tablespoons sugar
• 2 teaspoons ground cinnamon
• 1/2 cup sliced almonds
• 1/2 cup simple syrup*
• 1/4 cup light rum
• 1/2 cup powdered sugar
• 2 to 3 tablespoons rum or water

Preparation

Step 1

Butter a 10-inch springform pan and sprinkle with the vanilla wafer or zweiback crumbs. Preheat the oven to 350 degrees.

In a large mixing bowl, cream the butter and sugar until blended. Add the eggs and beat until light and fluffy.

Combine the flour and the baking powder. Mix into the creamed mixture until well-blended. Put the mixture into the prepared pan.

Put the apples into a bowl and add the sugar and cinnamon. Toss until the apples are coated with the mixture. Press into the cake batter. Sprinkle any remaining cinnamon mixture from the bowl over the top along with the sliced almonds.

Bake for 40 to 45 minutes until the cake tests done. Remove from the oven. Heat the simple syrup to boiling and add the rum. Pour over the hot cake. Cool completely, then remove from the pan.

Mix the powdered sugar and rum and drizzle over the cake decoratively.

*To make simple syrup, heat 1/2 cup water to boiling. Add 1 cup sugar and 1 teaspoon light corn syrup. Boil for 1 minute, stirring until the sugar is completely dissolved. Cool and store in a jar.