Kitchen Exploits 5 – Swedish Apple Cake

Every year as soon as autumn arrives, all I want to do is curl up in woolly jumpers and eat apples and cinnamon and baked goods. This cake is the perfect mixture of all those things (minus the wool), and it’s become tradition to bake one every autumn. The bumper harvest on the apple tree this year means this will probably be the first of many.

This year I used this recipe.


Swedish Apple Cake

Since my almost-week in Somerset was spent either getting rained on, or inside watching the rain and waiting for my wet clothes to dry, we did a lot of baking. I’ve made apple cake every autumn for the last few years, and this year I tried a new recipe. The ones I’ve used before made a very runny batter, which you bake at a low temperature for a lonnng time. This one was much thicker, and was baked a lot quicker. We used apples from the tree in my garden, and eggs from my hosts’ chickens. Once baked, the cake was brushed with a honey and cinnamon glaze, and we ate it while still warm (with considerable amounts of vanilla ice cream).