Swedish Apple Cake with Vanilla Sauce (Appelkaka)

Instructions

FOR THE APPLE CAKE: In a heavy 8 to 10 inch skillet, melt the 8 tablespoons of butter over moderate heat. When the foam subsides, add the bread crumbs and the sugar and cinnamon, and stir with a wooden spoon. Continue stirring for 3 to 5 minutes, or until the mixture is evenly but lightly browned.

Preheat the oven to 375°F. With a pastry brush or paper towel, spread a 1-quart mold, souffle dish or deep cake pan with the 2 teaspoons of soft butter and cover the bottom with a 1/2 inch layer of the browned crumbs. Pour on a thick layer of the applesauce, then another of bread crumbs, alternating until all of the bread crumbs, and applesauce are used.

Top with a layer of bread crumbs, and dot with the 2 tablespoons of butter cut into small bits.

Bake for 25 minutes in the center of the oven, then remove from the oven and let the cake cool to room temperature. Serve alone or with cold vanilla sauce.

FOR THE COLD VANILLA SAUCE: Mix the sugar, cornstarch and salt together in a heavy 1 1/2 to 2 quart stainless steel or enameled saucepan. Beat the egg yolks and cream together in a bowl and pour slowly into the sugar, cornstarch and salt in the saucepan, beating constantly with a wire whisk. Continue to whisk over low heat until the sauce is smooth and thick, but do not let it boil. Remove the pan from the heat and stir in the vanilla. Immediately transfer the sauce to a bowl, cool, then cover with plastic wrap and chill.

Serve the cold sauce in a sauce boat with apple cake or other suitable desserts. Or, spoon a little sauce over each serving of the dessert before presenting it at the table.

Similar Recipes

appelkaka, apple cake