by Heather Harris Brady
This is a great recipe from The Scandinavian Baking Book by Beatrice Ojakangas. I made a small change, adding a cinnamon swirl batter under the apples. It’s quick and easy to make but it looks very finished, it would be great to take to a brunch or tea. It also keeps well, if you like to bake things ahead for company.
You can use a deep-dish pie pan or a deep springform pan. Look for well-flavored baking apples to use in this recipe. I used Jonamacs.
Danish Apple Cake, Makes one 9″ cake – eight generous servings
- 1/2 c. softened butter
- 3/4 c. granulated sugar
- 3 eggs
- 1 t. vanilla
- 1/4 c. milk
- 1-1/2 c. unbleached all-purpose flour
- 1-1/2 t. baking powder
- 1 t. cinnamon
- 3 baking apples, peeled, split in half and cored (let stand in acidulated water)
- 2 T. melted butter
- 2 T. granulated sugar
Preheat the oven to 375. Combine the butter and sugar in a mixing bowl. Cream well.
Beat in the eggs and vanilla.
Then alternately add the milk and the flour in two parts, beating well between each addition.
Spread 3/4 of the batter in a greased, 9″ deep dish pie dish.
Stir the cinnamon in the remaining batter and spread it across the top. Slice each apple half not quite through in 1/4″ slices (Hasselbeck-style).
Press the apples cut side down on top of the batter.
Brush them with the entire surface with the melted butter, then evenly sprinkle it with the sugar.
Bake for about 40 minutes, until the top is golden brown and the center is cooked through.
This has a great flavor and a texture that is somewhere between a dessert cake and a coffeecake.
It keeps well at room temperature and slices nicely for serving.