EASY SWEDISH APPLE PIE
Apple pie baked with a cinnamon crust.
Provided by FOXYMINIME
Categories World Cuisine Recipes European Scandinavian
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toss apples with 1 tablespoon of sugar, and pour them into a pie plate. Thoroughly mix together 1 cup of sugar with the flour, cinnamon, butter, and egg. Spread this evenly over the top of the pie.
- Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 49.3 g, Cholesterol 69 mg, Fat 18 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 11.2 g, Sodium 132.5 mg, Sugar 35.4 g
SWEDISH APPLE AND ALMOND CAKE RECIPE - (4.4/5)
Provided by DeBruynC1
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 180°C, grease and line a 20cm cake tin with a removable base. 2. With an electric hand mixer, beat the butter and sugar in a large bowl until pale. 3. Add the eggs, one at a time, mixing until they are incorporated. 4. Fold through the flour, baking powder, salt, cardamom and cinnamon until you have a thick cake batter. 5. Stir through the apple and pour the batter into the cake tin. 6. The batter will be thick, so use a spatula to spread across the base of the tin. 7. Spread the almonds of top of the cake and bake in the oven for 40-45 minutes. Cover with tin foil if the almonds brown too much. 8. Remove from the oven and leave to cool. 9. As the cake is cooling, heat the jam in a saucepan until runny and brush over top of the cake.
SWEDISH BAKED APPLES WITH ALMOND PASTE FILLING
This comes from the "Earthy Family" website (it's amazing what a word search will find you!), but I've changed it to use store bought almond paste. Serve with whipped cream or custard. Posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 F / 180 C /gas mark 4.
- Peel the apples and carefully core them almost to the bottom.
- Brush apples with melted butter, then roll them in the breadcrumbs; place onto a shallow oven proof dish.
- Fill the centres of the apples with almond paste; if you have any butter and breadcrumbs left over, drizzle the butter and sprinkle the breadcrumbs evenly over the apples.
- Bake for 40-50 minutes, or until apples are soft.
Nutrition Facts : Calories 324.8, Fat 15.7, SaturatedFat 3.6, Cholesterol 10.2, Sodium 98.1, Carbohydrate 44.7, Fiber 5.6, Sugar 29.4, Protein 5.2
BRAIDED ALMOND-CREAM WREATH (KRANZKUCHEN)
Braided Almond-Cream Wreath (Kranzkuchen) is an almond-paste and rum-raisin-stuffed sweet wreath. It is glorious: sticky and rich, winey with rum and almond paste, chewy, and flaky all at once. After baking, when the Kranzkuchen is golden brown and shiny from the apricot glaze and topped with a drizzled glaze, it's as beautiful as it is delicious. I suggest you bake this when you have a lot of people to feed at once-it's best the day it is made.
Provided by Luisa Weiss
Categories Christmas Christmas Eve Bread Breakfast Brunch Dried Fruit Rum Almond Raisin Dessert
Yield Makes 1 (13-inch/33cm) wreath
Number Of Ingredients 22
Steps:
- To make the dough:
- In a large bowl, stir together the flour, yeast, sugar, and salt. Then add the milk and egg and stir briefly. Add the butter and knead the dough briefly by hand in the bowl. Scrape it out onto a lightly floured work surface and continue to knead it for several minutes. You may need to add 1 to 2 additional tablespoons of flour, but resist the urge to add more; the dough should be quite soft and rich. You won't be able to knead it as long as other yeast doughs, but try to get it to a point where it's no longer too sticky and can be formed into a ball.
- Place the ball back in the bowl. Cover the bowl with a clean dishcloth and place in a warm, draft-free place for 1 hour to rise.
- To make the filling:
- Place the raisins in a small bowl and add the rum and lemon juice. Set aside to macerate for 30 minutes.
- To assemble and bake:
- Heat the oven to 350°F/180°C. Line a baking sheet with parchment paper. In a medium bowl, combine the almond paste, sugar, egg white, 1 tablespoon of milk, butter, and salt; knead together by hand until well combined. Knead in the raisins and their macerating liquid. The mixture should be creamy but will still hold its shape when spread. If necessary, mix in the remaining 1 tablespoon of milk. Set aside.
- When the proofing hour is up, gently tug the dough onto a work surface. Roll out the dough to a 13 by 16-inch/33 by 40cm rectangle. You can pull the edges out to form neat corners.
- Scrape the filling onto the dough and, using a bench scraper, spread the mixture out evenly over the dough, leaving a 1-inch/2.5cm border on one of the long sides. Starting from the other long side, roll up the dough. Using a sharp bench scraper, cut the roll of dough in half lengthwise, leaving about 1 inch/2.5cm at one end still attached. Working quickly, twist the 2 strands around each other all the way down the length of the roll. Then form the wrapped dough strands into a circle. Next, slice through the end that you left attached and tuck the end pieces at both ends underneath each other to make a neat closure.
- Transfer the wreath to the prepared pan (you may need someone to help you do this) and bake for 45 minutes at the second-lowest rack position, rotating halfway through. When finished, the loaf will be golden brown all over and should sound slightly hollow when tapped. It will still be quite soft.
- To make the glaze:
- Just before the end of the baking time, heat the apricot jam over medium-high heat until loose and bubbling. When the wreath emerges from the oven, immediately brush it all over with the hot jam. Place the pan on a rack to cool.
- When the wreath has almost fully cooled, sift the confectioners' sugar into a small bowl and whisk in the water. Whisk until smooth and lump-free. You want a thick but pourable glaze. Add more sugar or a drop more water as needed. Drizzle the glaze back and forth over the entire wreath. Wait 1 hour for the glaze to set and the cake to cool completely and then slice and serve. The cake is best eaten the day it is made, but it can be kept at room temperature, loosely wrapped in plastic wrap, for 2 additional days.
APPLE KUCHEN
This simple-to-fix recipe came out of an old Swedish cookbook that my mom always held together with a large rubber band. The recipe is my favorite!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- Arrange apples in a greased 13x9-in. baking dish. Combine 1/2 cup sugar and cinnamon; set aside 1 tablespoon. Sprinkle remaining cinnamon-sugar over apples. , In a small bowl, combine the flour, baking powder and remaining sugar; beat in the milk and butter until blended. Drop by tablespoonfuls over apples; sprinkle with reserved cinnamon-sugar. Bake at 350° for 35-40 minutes or until golden brown. Remove to a wire rack., Meanwhile, in a saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; add butter and vanilla. Serve with warm kuchen.
Nutrition Facts : Calories 248 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 166mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 2g fiber), Protein 2g protein.
SWEDISH APPLE CAKE
This wonderful, moist cake was a childhood favorite. The brown sugar topping perfectly sets off the apples and spices.
Provided by Laura
Categories World Cuisine Recipes European Scandinavian
Time 1h25m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x8-inch baking dish.
- To make the cake, cream the sugar and shortening together in a mixing bowl. Beat in the eggs and vanilla. Sift the flour, baking soda, cinnamon, nutmeg, and salt together in a second bowl. Gradually stir the flour mixture into the egg mixture. Fold in the apples and walnuts until evenly blended. Spoon the batter into the prepared baking dish.
- Bake the cake in the preheated oven for 40 minutes.
- To make the topping, place the milk, margarine, and brown sugar in a saucepan over medium-low heat. Stir to dissolve the brown sugar, and cook until the margarine melts. Remove the cake from the oven and place it on a baking sheet to prevent spillovers. Pour the topping over the cake.
- Return the cake and baking sheet to the oven and bake for an additional 20 minutes, or until a tester comes out clean. Cool to room temperature before serving.
Nutrition Facts : Calories 551.4 calories, Carbohydrate 92.5 g, Cholesterol 41.7 mg, Fat 19.5 g, Fiber 2.2 g, Protein 4.9 g, SaturatedFat 4.2 g, Sodium 261 mg, Sugar 73.9 g
SWEDISH ALMOND CAKE
Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I'd serve at my own first fika. This cake, so much easier to make than you'd guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden's famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It's a perfect cake for fika, and great for brunch.
Provided by Dorie Greenspan
Categories breakfast, brunch, snack, cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
- Slide the cake into the oven, and set your timer for 30 minutes.
- As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
- Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
- Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it's a delicate job because the sticky topping isn't yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you're ready to serve, lift the cake off the springform base and onto a platter.
EASY APPLE KUCHEN
One of my mother's favorite recipes. Great with your morning coffee or a cold glass of milk.
Provided by pwsweet
Categories Desserts Pies Apple Pie Recipes
Time 55m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat milk, shortening, egg, and vanilla extract together in a bowl until smooth. Stir 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt into milk mixture until dough comes together. Spread dough out into the bottom of a rimmed baking sheet.
- Spread apples over the dough on the baking sheet.
- Stir 1 cup sugar, melted butter, 1/4 cup flour, and cinnamon together in a bowl until topping is combined. Sprinkle topping over apples.
- Bake in the preheated oven until apples are tender and topping is golden, about 40 minutes.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 38.7 g, Cholesterol 21.2 mg, Fat 7.2 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 3 g, Sodium 205.7 mg, Sugar 25.3 g
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SWEDISH APPLE CAKE (ÄPPELKAKA) - TRUE NORTH KITCHEN
From true-north-kitchen.com
Reviews 4Category FikaCuisine Nordic, Scandinavian, SwedishTotal Time 1 hr 10 mins
- Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan. Make the Apple Topping: Heat butter in a 12 inch nonstick skillet over medium heat. Add apples and saute until they are lightly caramelized, about 5-8 minutes. Add brown sugar and cinnamon and continue to cook, stirring constantly, until sugar dissolves and apples are evenly coated, about 1 more minute. Remove apples from the heat and set aside.
- Make the cake: Whisk flour, baking powder, salt and cardamom together in a medium bowl and set aside. Whisk sugars and eggs together in a large bowl until fully combined. Slowly add melted butter to sugar and egg mixture and continue whisking until uniform in texture. Add sour cream and vanilla and whisk until fully combined. Add flour mixture and whisk until batter just comes together.
- Scrape batter into prepared pan and even out the top with a small offset spatula. Arrange apples over the top of the batter in two concentric circles. The apples should just touch each other but not overlap. Reserve the butter and sugar mixture that remains in the skillet. Transfer cake to the oven and bake until golden brown and a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached, about 40-50 minutes.
- Add a couple of teaspoons of water to the skillet along with the reserved butter and sugar mixture leftover from making the apple topping. Cook over medium heat until warm and syrupy in texture, about 1-2 minutes. Brush syrup over the top of the cake, particularly the apples. Cool cake for at least 20 minutes on a wire rack and serve.
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