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.
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.