Baby Cakes Cookbook: Chocolate Chip Cookies
Vegan/Egg Free, Nut Free, Gluten Free, and low sugar chocolate chip cookies! What's not to like?
Regular Show - Mordecai And Rigby Buy Doughnuts For The Park Workers
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SweetDo Sour Cream Cinnamon Coffee Cake 2pack
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SweetDo Sour Cream Cinnamon Coffee Cake 2pack
Cake for breakfast? Don't mind if I Do. Made with sour cream and a generous helping of melted butter, this cinnamon coffee cake is perfect for a...
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Moist Swedish Apple Cake with spelt flour: Äppelkaka
In this video and recipe, I am sharing my take on a Swedish apple cake (Äppelkaka). My moist apple cake recipe includes; white spelt flour and sliced fresh apples (either red or green) and a hint of spice. I love apple cakes and this one has been inspired by various recipes I have seen and created before. Traditionally this Swedish Apple cake is made using a recipe handed down by an aunt or grandmother and the apples are only for the top, my version has a layer of apples in the middle for extra deliciousness and moisture. This cake is perfect for serving at afternoon tea or Fika as it's called in Sweden. In the video, I am using Swedish red apples.
There are other Swedish apple cakes with more apples and bread crumbs with and without spices. I am yet to try this but thought I need to share another apple cake as the apples are now coming into season here for Autumn in the northern hemisphere. We don't serve this with cream or custard, as we prefer this on its own. However, feel free to serve with your favourite cream, custard or ice cream. The apple cake lasts about 2-3 days in a container on the bench. I freeze a few cut slices on the first day once cooled then they're the perfect treat to grab and take on a picnic or day trip.
#appelkaka #applecake #swedishrecipe #speltcake #speltflour
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Chapters
0:00 moist Swedish apple cake with spelt flour äppelkaka with red Swedish apples
0:35 in this video I will share a reverse creaming method
and preheat oven 180˚C, 160˚C fan, 360˚F, 320˚F fan
0:55 add in sugar, flour, butter, baking agents, spices and butter, then mix for a few minutes
2:50 close-up of what the reverse creaming method looks like
3:00 add in eggs 1 at a time
3:31 add in milk mix until combined on low, then 2 x short 30 secs burst to make it smooth, stop and scrape
4:28 slice the apples, no need to remove the skin
5:29 pour about half of the cake batter into a 23cm (9 inches) tin, grease with butter and paper lined on the base
5:55 add sliced apples to the batter
6:10 pour over the balance on the batter
6:34 add more slices of apple sprinkle with sugar
7:20 bake for 45-50 minutes
7:34 rest 10 minutes before removing the ring, then rest for a few hours before slicing
8:14 taste test, texture close up
10:15 outro
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Ingredients
* Butter softened – 125g, 4.4oz (1/2 cup + 1 tbs)
* White Sugar – 150g, 5.3oz (3/4 cup)
* Spelt Flour (white or wholegrain) – 250g, 8.8oz (about 1 & 1/2 cups)
* Baking powder – 2 teaspoon
* Baking soda (bicarb soda) – 1/2 ts
* Ground cardamom (optional) – 1/2 teaspoon
* Ground cinnamon – 1 teaspoon
* Salt (optional) – 1/8 teaspoon
* Vanilla sugar (or vanilla extract) – 1 teaspoon
* Large eggs – 2
* Milk Oat or soya milk – 150ml, 5.1oz (3/4 cup)
* Green or Red Apples – 2 sliced or 4 smaller red ones
* White sugar (for the top) – 1 teaspoon
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Recipe –
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