The City Magazine Since 1975

Swedish Apple Cake with Vaniljsås (Vanilla Sauce)

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3 Tbs. dry bread crumbs, or substitute graham cracker crumb
1¼ cups all-purpose flour
1/4 cup almond meal, or substitute with another 1/4-cup all-purpose flour
1½ tsp. baking powder
1 tsp. cardamom, divided
4 eggs
1¼ cups sugar, divided
8 oz. salted butter, melted
1/4 tsp. pure vanilla extract
1½ tsp. cinnamon
1 lb. Golden Delicious apples, peeled, cored, and cut into slices

For the vaniljsås:
1/4 cup sugar
1 Tbs. cornstarch
Pinch table salt
1 egg
2 cups whole milk
1 Tbs. pure vanilla extract


Preheat oven to 350°F.

Butter a nine-inch spring-form pan and dust it with the bread crumbs.

Sift the flour with the almond meal, baking powder, and 1/2 teaspoon cardamom and set aside.

Place the eggs and one cup of the sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk at medium speed until the mixture is thick and pale. Reduce the speed to low and drizzle in the melted butter and vanilla. Add the flour mixture in three parts, blending well. Pour into the prepared pan. Mix the remaining 1/4-cup of sugar with the cinnamon and remaining cardamom. Dredge the apples in this mixture and arrange in a decorative pattern on top of the cake batter.

Bake for 30 to 35 minutes, or until golden brown and a toothpick inserted near the center of the cake comes out clean. Serve warm or at room temperature.

For the vaniljsås:
Put the sugar, cornstarch, and salt in a small saucepan and whisk together. Add the egg and whisk until mostly smooth. Small lumps will smooth out. Gradually whisk in the milk.

Place the saucepan over medium heat and, using a wooden spoon or heat-proof silicone spatula, stir gently but constantly until the sauce begins to thicken and coats the back of the spoon, about 10 minutes. (It will not get very thick.) Remove from the heat and stir in the vanilla extract. Serve warm or cold.