I finally did it. I bought a Fitbit over the weekend. After much thought and urging from my walking partner and good friend Teri, (along with some nudging from my husband) I made my way to the sporting goods store and took the plunge. This was a big deal for me. I’m staunchly opposed to jumping on every “tech” or device wagon anyway and after reading David Sedaris’s equal parts hysterical and terrifying piece in The New Yorker on the lures/horrors of such devices, I vowed that I would never purchase one. I’ve always struggled with a bit of a guilt complex so somewhere in the back of my mind I knew that I might be getting myself into a bit of trouble, what with the constant monitoring of steps and calories burned along with my tendencies for over thinking and my general inability to keep my behavior within reason. Persuasive friends and undying curiosity finally won me over.
I’m four days in and so far I’ve managed to keep myself in check and not get too carried away. I’ll check back in in a week or two and let you know how things are progressing. If I don’t check back in, it’s safe to assume I’ve gone down the Fitbit rabbit hole and you’ll need to send in reinforcments. Ideally, reinforcements with cake and a healthy dose of bourbon, please.
If you could bring me this cake specifically, I’d be eternally grateful. A riff on the traditional Swedish Apple Cake, it’s buttery, almond infused and super simple to make. Typically served with a vanilla sauce drizzled over the top, it’s safe to say this cake is iconic to all Swedes. In fact I’m pretty sure it’s on permanent rotation at Ikea. I’ve mixed up the recipe a bit, so it’s not “traditional” for those of you wondering. I was even tempted to sprinkle some crushed cardamom in there, but I resisted the urge. Next time.
There’s something I just love about cakes like this. Nothing fancy; perfect for breakfast or alongside a hot mug of tea in the afternoon. It just speaks fall to me. This is cake to be eaten when it’s raining and the wind is blowing things sideways. This is cake made to lure, crazy Fitbit obsessed walkers out of rabbit holes. For sure.
The apples for this cake were a generous gift from the lovely folks at Farmstr
Farmstr is a local Seattle area online marketplace for local farm food that works to connect farmers to consumers directly benefitting both the consumer and the small farmer. If you live in the Seattle area, I strongly urge you to check them out and look for drop off locations near you. Beautiful produce, meat, eggs and seafood are all offered. I just adore them and their mission and I know you will too.
Recipe adapted from Kari Schoening Diehl’s Swedish Apple Cake from The Everything Nordic Cookbook.
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- Orchard Apple Cake
|Prep Time||Cook Time|
|30 minutes||1 hour|
- 3 T. bread crumbs store bought works best
- 1 C. unsalted butter softened
- 1 C. sugar
- 3 eggs at room temperature
- 1 tsp. almond extract
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1 1/4 C. all purpose flour
- 3 baking apples peeled, cored and sliced thinly
- 1 1/2 T. brown sugar
- 1 tsp. ground cinnamon
- Preheat oven to 350 degrees F. Butter an 8" round cake pan, line the bottom with a round of parchment paper cut to fit, then butter that as well.
- Sprinkle the bread crumbs over the pan, tilting and turning until thoroughly covered with bread crumbs. Knock out the excess and set the pan aside.
- In the bowl of a mixer, cream the butter and the sugars on high until light and fluffy, about 3 minutes. Add the eggs, one at a time scraping down the sides of the bowl until fully incorporated.
- Stir in the almond extract and the salt. Then sprinkle the baking powder over the top of the batter. Combine then add the flour in 3 additions, incorporating fully in between to prevent any lumps.
- Spoon the batter into the prepared pan and smooth the top. Set aside. Peel, core and slice the apples. I use an apple peeling gadget that works wonderfully for this, but doing it the regular way works just fine too.
- Lay the slices in a circular pattern around the perimeter of the pan, on top of the batter. Combine the brown sugar and cinnamon in a small bowl and sprinkle over the top of the cake.
- Place pan on a rimmed baking sheet and bake for 60 minutes or until a toothpick inserted in the center comes clean. Cool for 20 minutes in the pan, then carefully invert and set on a cooling rack to for the remainder.