As it’s sweltering in parts of the world and freezing in others, I though perhaps a post that attempts to bring the thought of warmer weather to our frozen friends in the North and the hope for the cool fall days to come for those of you Down Under. So, let’s visit a Swedish koloni, or kolonilott to be precise. A kolonilott is basically a garden allotment.
A koloni can be as simple as a few of square meter garden and a storage building, or a large garden plot with one or more small buildings which serve as a day house to cook in and a place to enjoy your summer garden meals. We’re not going into a narrative today explaining Swedish koloni, as we’ll be featuring this in a post this coming summer.
At the koloni above (belonging to Mikel and Pia) one fine fall evening, is where I meet one of my favorite desserts. Amalia Lundberg Äpplekaka or Apple cake is just that dessert. Pia had made it for a group and I dare say, I doubt any was left. Well, I just had to have this recipe. This would be the same apple cake recipe I promised to bring to you in my last posting “in the forest with friends & a great wild game stew recipe…”. But, before we jump into this super yummy, surprisingly easy recipe, a bit of interesting history on the recipe, as well as Amalia Lundberg.
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Amalia (pictured above) is Pia’s (owns said koloni at top), grandfather’s grandmother and was born in April 1849 and with us until 1934. She worked as a housekeeper at Kåseholm Castle, which is still around. Through the years she worked for numerous aristocratic landholders outside Lund; washing, ironing and performing other duties of the manor house. She was said to of been a women of “grit”. The old gal even commissioned her own tombstone in 1920, fourteen years prior to her passing. That stone still stands today, as it always will, in the north cemetery in Lund.
Now, you’re thinking, what about the cake! Well, Amalia entered a recipe (below) for her Äpplekaka or Apple cake in a baking contest in 1907. Rightly so, she won top honors and this same recipe has been shared from generation to generation ever since.
Not to worry, we’ll be translating this below and show you the step by (almost) every step of making this fine cake.
Amalia Lundberg Äpplekaka or Apple cake
The apple cake is simple, having only six common ingredients. It’s so easy to make and has such a wonderful flavor. Rich with taste sensations of butter and apples, but not overly sweet. Now the imperial/US adapted recipe below is one and a half of the original Amalia Lundberg recipe above.
FYI: Pictured above is an image of the cooked apple cake in a ratty old metal cake pan. This was going into the forest with my mates for our post hunt meal, so no way I was going to be allowed to make it in one of the kitchen’s fine Emile Henry ceramic dishes. However, it does look better cooked in a fine ceramic pan.
So, let’s get going and put one of these together. First, you’ll need to get your simple ingredients together.
Here’s the six ingredients you’ll need to make Amalia Lundberg Äpplekaka or Apple cake. Peeled, cored and slice apples (I used Gala), enough to cover the bottom of the baking dish. You’ll also need some top shelf butter, all-purpose flour, sugar, eggs and baking powder.
For the batter, melt the butter and mix with the sugar and eggs (wets). Then mix together the flour and baking powder (dry). Stir the two (wet and dry) together and that’s all there is to the batter.
Get your pan prepped by buttering it and dusting with fine crushed digestives biscuits (graham crackers) or simply use unseasoned bread crumbs. Lay the sliced and peeled (or leave the peels on) apples in the bottom of the baking pan. Crowd them in, breaking some slices to fill the small holes. Next, lightly sprinkle sugar over the top of the apples. Lastly, spread the batter as even as possible on top of the apples. Your apple cake is ready for the oven. Place it in your preheated (175°C or 350°F) for about half an hour our until a toothpick inserted come out clean.
Pop it out of the oven and let it cool. Now, I’ve seen similar recipes and even cooked a Jamie Oliver recipe that’s close to this. But, this is the best. Maybe it’s the history…
Serve the cake with chilled vanilla sauce (custard). You ask, what’s vanilla sauce (custard)? It’s sweet creamy drizzle of vanilla joy! In Europe and Down Under it’s a common market item. In North America, you might need to look for it at Whole Foods or Trader Joe’s. It’s also almost always available at the Swedish Church (IKEA!) in their food store. Ice Cream should work as well. I have a vision of this cake with vanilla bean ice cream, topped with homemade salted caramel sauce. YUM!
More please, can I have more????
This apple cake recipe has been tasted and tested by Chloe and is approved for dog (just a bit) and human consumption. Chloe has given this recipe her 5-paw rating 🐾🐾🐾🐾🐾
Thanks so much for reading. Do you have a family recipe that’s been handed down through the generations?
Amalia Lundberg Äpplekaka or Apple cake
A classic award-winning apple sheet cake. Rich in Swedish history and simple to make. Perhaps one of the easiest and simple desserts to make, but a real crowd pleaser. This recipe has been adapted to the imperial/US measurement standard and is actually one and a half of the original Amalia Lundberg recipe.
- 1 Baking pan 13x9x2" (33x23x5cm) (see note 1)
- 4-6 Apples (Gala or simular), peeled (optional),cored and sliced.
- 1.25 cups (3 dl) All-purpose flour, approx 180 g or 6.33 oz.
- 1.25 cups (3 dl) Sugar, approx 300 g or 10.5 oz.
- 1 tbsp (1 msk) Baking powder, approx 15 g or 0.5 oz.
- 10.33 tbsp (10.33 msk) Good quality butter, approx 150 g or 5.25 oz.
- 3 large Eggs, lightly beat.
Preheat your oven to 350°F (175°C) and melt your butter for the batter and cool.
Get your pan prepped by buttering it and dusting with fine crushed digestive biscuits (graham crackers) or simply use unseasoned bread crumbs.
Peel (optional), core and slice your apples. See note 2.
For the batter, add the melted butter and mix with the sugar and slightly beaten eggs (wets). Then, mix together the flour and baking powder (dry). Stir the two (wet and dry) together to make your batter. Don’t over mix as it will make the cake dense.
Lay the peeled and sliced apples in the bottom of the baking pan. Crowd them in, breaking some slices to fill the small holes. Next, lightly sprinkle sugar over the top of the apples.
Lastly, spread the batter as even as possible on top of the apples. Then, place it in your preheated (175°C or 350°F) for about half an hour (30 min) our until a toothpick inserted, come out clean.
Let cake cool and serve with Vanilla Sauce (custard) or topping of choice.
Please note that the quantities can be changed by entering the amount you wish in the quantity indicator. However, the metric will not change.
- Although a 13" x 9" x 2" rectangular pan would be my choice, you could also use a 8" x 2-1/2" springform pan, 9" x 9" x 2" square pan or a 11-3/4" x 7-1/2" x 1 3/4" baking pan. Baking time will vary based on size of pan.
- Only peel and core about 3 apples to begin with, if more are required you can prepare them then.