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.
Jump to Recipe
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.
Ingredients
- 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.
Instructions
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Preheat your oven to 350°F (175°C) and melt your butter for the batter and cool.
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Get your pan prepped by buttering it and dusting with fine crushed digestive biscuits (graham crackers) or simply use unseasoned bread crumbs.
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Peel (optional), core and slice your apples. See note 2.
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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.
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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.
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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.
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Let cake cool and serve with Vanilla Sauce (custard) or topping of choice.
Recipe Notes
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.
Kath says
I love the history behind your cake. It looks terrific! It’s very similar to an Italian apple cake I have made – Torta di Mele .
Ron says
Thanks for having a look. Absolutely, the Torte di Mele is a near cousin.
Bill says
I love the classic simple recipes like these. I’ve added this one to the try it list once apples are back in season locally. A quick vanilla curd should do for the sauce?
Ron says
We’ve used this sponge (batter) mix with rhubarb, pears and peaches as well. Apple is still my personal favorite. Thanks for the read and comment.
Eha says
Even a baking idiot like me can manage this and just may 🙂 ! In the Baltics a lot of open-pan baking is done – my favourite being cabbage and hardboiled egg! And ‘koloni’s seem very common in a number of European countries: have stayed in one overnight in Hungary and been to see quite a few in England . . . marvellous idea for some organic and heritage gardening. Oh: love your artistic ‘still life’ of ingredients tho’ initially thought the schnapps-glass had s’thing more interesting than baking powder in it !!!
Ron says
Cabbage and hard boiled egg. Hummmm, now that sound interesting. Would that be Kapsa Pirukas? Mr. Google helped me find it. It looks great, I’m going to have to make that.
Not sure where the first allotment garden started, but the first in Sweden was in the mid-1800 and the idea was taken from Denmark. If we didn’t have a garden out back we’d certainly have a koloni. Funny, didn’t think of it, but the schnapps glass does look like it belongs in a LA party in the late 80’s.
Eha says
Yes it is ‘kapsapirukas’ and it can be small and single like a piroshki or all across the dish [you can use carrot instead] . . . the ‘Toidutare’ recipe is more like I remember it rather than Nami-Nami . . . It’s a lovely and healthy change from a pizza for lunch or informal party. Am looking forwards to your kolonis 🙂 ! Friends of my husband had one on a big shared allotment outside Budapest. Hungarian summers being hot and dry they simply left their snall city apartment late May and stayed in a tiny, tiny hut on the allotment till August! Just big enough for a bed and table. Washed at a communal tap, ate from their vegetable beds with some bod with a car doing the rounds with occasional sausages they put on a communal fire etc . . . and were as happy as Larry . . . came home brown and relaxed with a carload of vegetables and berries and worked for a week to pickle etc e’thing for the winter . . . we’d fly over, have a month or so in Budapest and all they wanted were a hundred US dollars for the luxuries in the ‘dollar shop’!! {naturally they found a tad more, but it was a v cheap stay 🙂 !]
Ron says
I must try this kapsapirukas.
What a great story regarding the Hungarian allotment. You know Eva and I have been privileged to have stayed in and at some wonderful places, but the ones we remember the most are the simple “on the cheap” ones.
Alma says
Loved it. I am looking forward to make it. It simple and delicious.
Ron says
So glad you like it. How can one go wrong with butter, sugar, fruit and a bit of floury stuff. It truly is one of the best simple desserts I’ve ever made. Let us know how you guys liked it.
Gerlinde says
In Germany a Kolonie is very common and we used to call it Laube , meaning a tiny shack on a tiny plot of land. They are also called Gartenkolonien or Laubenkolonien. I like the apple cake.
Ron says
Gerlinde – Thanks for stopping by and having a read. I do believe the first time I encountered a allotment type garden was in Frankfurt some years ago. Although the Swedish version arrived via Denmark, it is believed that Denmark got the idea from Germany.
So glad you liked the cake. It’s truly one of our favorites.
Jeff says
I make a dish that is – well, it’s not similar to this, and yet it is. It’s peaches covered in a simple cake batter. It’s similar in that it uses just a few, easy-to-come-by ingredients. And although it doesn’t sound like much, it’s is one of the most addictive, comfort foodie dishes in my repertoire! I suspect this apple cake is something along those lines. I’ll bet it’s delicious.
Ron says
Jeff, I know you guys will like this one. I’m a big fan of Jamie Oliver’s Shelia’s Pudding (similar to your peach version), so when I ran across this one I discovered it to be even better. The recipe is great with pears as well. Thanks for stopping by and commenting..