Äppelkaka med vaniljsås

Swedish apple cake with vanilla sauce


There is a saying “as American as apple pie,” but I think you could just as easily say “as Swedish as apple cake.”

serves 8-12

1 1/2 cups (190g) all-purpose flour
3 teaspoons baking powder
1/2 cup (100g) sugar
1 teaspoon vanilla sugar or vanilla extract*
1/2 cup (115g) chilled butter
1 egg, lightly beaten
4-5 medium-sized baking apples
powdered sugar for dusting, optional




1. Preheat the oven to 390°F (200°C). Butter the bottom and part way up the sides of an 8″ springform pan.

2. Blend all of the dry ingredients in a large mixing bowl. Dice the chilled butter and cut it into the dry ingredients using two forks or a pastry cutter. When the mixture looks like course meal, add the egg mixing lightly to incorporate (*note that if you are using vanilla extract rather than vanilla sugar, you can beat the extract with the egg before adding to the dough mixture). Use your hands to knead the dough into a ball. Divide the dough into three parts. Press two parts into the base, and part way up the sides of the springform pan (about 1/2″ or 1.2cm). Roll the remaining dough out between lightly floured waxed paper to form a circle large enough to cover the top of the cake. Set aside.

3. Peel, core, and grate the apples using the largest holes on the grater. If you work quickly the apples won’t brown too much. Dump the apples into the springform pan and lightly press them down. Make sure none of the grated apple is touching the side of the pan because you want dough-to-dough contact when you add the top crust.

4. Gently lay the top crust over the grated apples. Press the crust down around the edges of the pan to adhere the top and bottom crust. If any tears or wholes form in the crust carefully pinch/stretch them together.

5. Place the pan in the preheated oven and bake until golden, about 20-30 minutes. Watch it carefully because it can overbake quickly. Remove from oven and let cool completely.

6. Dust the top with powdered sugar, if desired. Serve at room temperature or chilled with vanilla sauce.

Vanilla Sauce (adapted from Vår Kok Bok)
serves 6-8

1 egg
2 tablespoons sugar
1 tablespoon potato flour or cornstarch
2 cups (475ml) whole milk (3%)
1-2 tablespoons vanilla sugar or 1 tablespoon vanilla extract
whipped cream (optional)

Combine the eggs, sugar, potato flour, and milk in a saucepan and bring to a simmer, stirring constantly, until it thickens. Be careful not to let it boil. Remove from heat and stir in the vanilla. Avoid using a steel wisk at any point as it can turn the sauce a grayish color. Once cool, you can serve the sauce as is or fold some whipped cream into it.