Master Vanilla Baker

Patterns represent thought and planning. Patterns are not a result of haphazard actions. Beautiful things can be created by thinking ahead and planning. All throughout the mountains of Peru, you find people making woven goods to later sell personally or have others sell for them.

Many work on looms they create, which are adjusted based on the final product and design. The blankets, scarves and wraps are works of art and I suppose I am further amazed to see real people creating these items. Only seeing them in a store creates a disconnect and we, or I, forget that someone has work for several days for each blanket, to make a couple of dollars to provide a meal for their family of fourteen.

When I saw this cake, I was reminded that patterns exist in so many places, including food. The suggested design reminded me of a quilt and I couldn’t wait to create my own work of art. It did not however take me days to make it, just a few minutes…and it was well worth it!

Ann Brettingen’s
Swedish Apple Cake
Adapted from Dorie Greenspan
Serves 6

3/4 cup of flour
1 teaspoon of baking powder
1 extra-large egg (I used 2 small eggs)
3/4 cup of sugar
1 teaspoon of pure vanilla extract
100 grams of butter, melted and cooled
1 1/2 to 2 apples (I used Granny Smith), peeled, cored and cut into 1/2-inch thick wedges

1. Preheat the oven to 350F. Generously butter a 9-inch cast-iron skillet. (I coated it with baking spray.)

2. Whisk together the eggs and sugar until thick and pale. Stir in the vanilla and the melted butter. The mixture will be smooth and shiny. Gently stir in the flour and baking powder and scrape the batter into the prepared pan. Top with the apples, making a spiral pattern; leaving some space between each slice.

3. Bake at 350F for about 40-45 minutes, or until a knife inserted into the cake comes out clean. Transfer the cake to a cooling rack.

4. Let the cake cool for at least 15 minutes, or wait until it reaches room temperature, before you cut it into wedges to serve.

Storing: Cooled and covered, the cake will keep overnight at room temperature, but it’s best served shortly after it’s baked. (Um, yeah…no need to store this one, it is already gone!)

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Swedish Apple Cake is being served up for Master Baker – Vanilla hosted by Nikki from Crazy Delicious, also the creator of Master Baker.

Other Master Baking:
Easter Blondie Bites
Spicy Apple Raspberry Crisps