Both my hubby and I are of Scandinavian descent, which puts this cake most definitely in our lane!
Makes one 9” Round Cake
3 – 4 medium-size apples
2 Tbsp. sugar
1 tsp. ground cinnamon
2 cups sifted unbleached flour
¼ tsp. salt
¾ cup butter, room temperature
1 cup sugar
3 eggs, room temperature
1 tsp. vanilla
½ cup sour cream
To Finish the Cake:
¼ cup apple jelly, melted
2 Tbsp. toasted sliced almonds
Either coat a 9” springform pan with baking spray or butter the pan & set aside.
Preheat the oven to 350F
Sift flour again with baking powder & salt onto wax paper.
Peel apples; remove cores & cut into 6 wedges; place apple wedges in a large bowl.
Combine butter, sugar, eggs & vanilla in a large bowl or in the bowl of a stand mixer. Beat with electric mixer at medium-high speed, scraping bowl often, for 3 – 5 minutes or until very light & fluffy.
Stir in half the flour mixture along with the sour cream. Add remaining flour, mixing well until batter is smooth; pour into prepared pan. Toss apples with 2 Tbsp. sugar & the cinnamon. Arrange apple wedges on top of cake batter, pushing pieces partly into batter.
Bake for 1 hour & 15 minutes, checking after 60 minutes, or until cake tester inserted in centre comes out clean. Cool in pan on wire rack for 10 minutes. Loosen cake around edge with knife; release spring & carefully life off side of pan.
Brush top of cake with melted apple jelly; sprinkle with nuts. Serve warm or cold.