Sheryl’s mom, Laurina, was famous for her Swedish Apple Cake, which she brought to virtually every big family gathering. She got the recipe from Sheryl’s Aunt Harriet, and now custody has passed to me. I first made the cake a few years ago, and it’s been a big hit every time I’ve made it since then. It’s an honour to make this delicious dessert, and my privilege to share it with a larger audience. As Julia says “Bon Appetit!”
Swedish Apple Cake
Laurina Cipra, via Aunt Harriet
1.5 C Sugar
1/2 C shortening
1 tsp vanilla
3 C raw apples
(3-5 apples. Fuji/gala work well, as do granny smith. try a combo as well!)
1/2 C nuts (walnuts, pecans)
1.5 C sifted flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
Cream together shortening and sugar. Add beaten eggs, salt & vanilla.
Sift together flour, spices, & soda and add to first mixture. Mix in apples & nuts last.
Pour into greased and floured baking pan (I use a 9in springform).
Bake for 25 min in 350 degree oven, then add the following topping:
Heat the following together in a small sauce pan:
3 T melted butter
3 T milk
1.5 C brown sugar
Spread on cake and bake 25 minutes more.