Apple Cake (Danish Aeblekage)

Aeblekage can be made any number of ways, but this recipe is super special because it was in my Granny's recipe box. The texture is on the muffin-side of things; you’ll love it with coffee or tea.

½ cup butter, softened
1 cup Erythritol Gold
2 eggs
1 tsp. pure vanilla extract
1 tsp. baking powder
1 tsp. ground cinnamon
1½ cups all-purpose flour, unbleached
1 small apple, halved and sliced thinly
1 small apple, diced

Topping:
⅛-¼ cup Erythritol Gold
⅛-¼ cup walnuts, chopped
dots butter

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly grease a 6" bundt pan.

Meanwhile, cream butter with brown sugar until light and fluffy. Add in the eggs, one a time.

Next up, vanilla extract - the best perfume in the world (just dabble a little on your wrists).

Next, drop in the dry ingredients, starting with flour, cinnamon and baking powder. Mix until well incorporated, be sure to scrape the sides.

Then, get the apples ready. Slice one up thinly and dice the other.

Mix the diced apples into the stiff batter (this photo doesn’t show apples because this version didn’t include them in the batter.. but go for it - the cake needs the extra moisture)

Top with the other, thinly sliced apple.

In a small bowl, mix together chopped walnuts and brown sugar. Try not to eat every last drop.

Sprinkle over the top of the cake. I used a little topping - next time I’ll use a lot of topping. If you dare, dot with butter for extra goodness.

Bake for 40-45 minutes (if you added the second apple, try about an hour) or until an inserted toothpick comes out clean and your whole house smells like heaven.