Fall Recipe: Swedish Apple Cake

Fall Recipe: Swedish Apple Cake

One of my favorite things about fall, without a doubt, is the food. The scents, tastes, and memories that surround autumn dishes always make me look forward to the cooler weather and falling leaves. One recipe that has been a staple piece for me throughout the years is a recipe for Swedish Apple Cake, which was introduced to me by my first grade teacher. Since 2007, my mother and I have been making this recipe every year, making it a warm, gooey, and nostalgic favorite of mine.

Wondering how to make this recipe even more special? Pick your own apples! There are a lot of places to do it in Colorado. Visit Adam’s Apple Orchard in Weld County to check out their 150 different varieties of apples, or Ya Ya Farm & Orchard in Longmont for fresh apples, apple cider donuts, and friendly farm animals. There are also plenty of farmers markets in the Colorado area, such as the Union Station farmers market, Saturdays from 9-1 and open until the end of October, the Boulder farmers market, Saturdays from 8-2 and open until November 19th, and the South Pearl Street farmers market, Sundays from 9-1 open until November 13th, just to name a few.

To make this recipe you need:

4 cups of diced apples (about 5 apples)
2 eggs
2 cups of sugar
2 tsp of cinnamon
½ cup of oil
2 cups of flour (sifted)
1 tsp of salt
2 tsp baking soda

To start off, preheat your oven to 350 degrees.

Next, peel, core and dice apples and place them in a large bowl. Purchase your apples from the farmers market, or better yet, pick them yourself at one of Colorado’s many apple orchards!

After the apples are diced, you want to break your two eggs over the apples. Then, add the cinnamon, sugar, oil, and mix it all together.

Sift together flour, salt and baking soda, then stir the sifted mixture into the large bowl with the apples and other ingredients.

Finally, pour the mixture into a greased and floured 9×13 pan, spreading it evenly throughout the pan. Bake for 40-45 minutes, or until golden brown.

To serve, I usually cut the cake up into 12 or 16 pieces and top with ice cream and caramel sauce, and enjoy!

 

Post by Rhea Mech, Slow Food Denver Intern

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