
Whilst it’s not a good year for blueberries, it’s definitely a good year for apples which makes me super happy since apples are amongst my favorite things to bake with. And most of all, I needed a good reason to use some of my thrift store finds in a shoot, like that bundt pan, the pretty cake stand I bought at a flea market on our way to the Norway workshop, the broderie Anglaise apron (I’m absolutely obsessed with broderie Anglaise!), that vintage bicycle basket and the new hand carved beautiful utensils from Grain and Knot.
If you follow me on Instagram, you probably recognize some of these finds from my stories and know that I’m sort of obsessed with thrift shopping. More on this soon, hehe. Anyway, this apple bundt cake reminds me a of a soft gingerbread cake. Perhaps that’s why I love it so much? I was very tempted to add some cardamom too, but I already add cardamom to basically everything I make so cinnamon had to suffice. I mean, cinnamon and cardamom are basically two of the best flavour out there. Especially together. I’m thinking of cinnamon and cardamom buns which is preeeetty much the best thing ever, right?!










APPLE CINNAMON BUNDT CAKE
Serves 8
This cake is basically a Swedish ‘sockerkaka’ which, roughly translated, means sugar cake. It’s very fluffy and quite light in texture. Feel free to add other spices, like cardamom or cloves. Or replace the lemon with orange, so good! Note that I baked this cake in a vintage cake pan which usually takes a little longer – make sure to start checking doneness around 30-35 minutes.
INGREDIENTS
- 100 g (1 scant stick) salted butter
- 100 ml (1/3 cup + 1 1/2 tbsp) milk
- finely grated zest from 1 lemon
- 180 g (1 1/4 cup) all purpose flour
- 1 1/2 tsp. baking powder
- 2-3 tsp. ground cinnamon
- 1/4 tsp. salt
- 2 apples (about 280 g)
- 1 tbsp. fresh lemon juice
- 1 tbsp. all purpose flour
- 3 large eggs, at room temp
- 180 g (3/4 cup + 1 1/2 tbsp) granulated sugar
- Powdered sugar, for dusting
INSTRUCTIONS
- Preheat oven to 175°C (350F). Grease and flour a 4 1/2 – 5 cup (about 1 – 1.2 litre) bundt or loaf pan.
- In a saucepan, melt the butter and stir in the milk and lemon zest. Set aside.
- In a medium bowl, mix together flour, baking powder, cinnamon and salt. Set aside.
- Core, peel and dice the apples (to about 1 x 1 cm dices). Toss them in a bowl with lemon juice and 1 tbsp flour.
- In a large bowl, beat eggs and sugar until light and fluffy, about 2 minutes. Sift in the flour mixture and stir gently until combined. Add the butter mixture and stir until completely smooth. Should there be lumps of flour left in the batter, beat until just combined. Stir in the diced apples.
- Pour the batter into the prepared pan. Bake on the lowest rack in the oven for 40-45 minutes (start checking doneness around 30 minutes) or until a cake tester comes out clean. Let cool for 10 minutes in the pan, then invert onto a wire rack to cool completely. Dust with powdered sugar. Serve with whipped cream if desired.










I’ve struggled to come up with something to bake for the blog lately, but when I saw this pan in a second hand shop, I knew immediately what I wanted to make. Inspiration is a funny thing. It comes and goes, and usually it comes when you least expect it.
But I digress. Cake! I made another version of this cake almost one year ago but was never happy with the recipe. Up until now, I haven’t had a proper lemon cake on my blog. HOW is this possible?







Last week, I was lucky enough to spend a few days in winter wonderland… errr, I mean at Melgården in Norway with some wonderful friends, Olivia of 



























I knew from the moment I opened the box to this bundt pan that I was going to bake a chocolate bundt cake in it, and then top it with a matcha glaze. The cheesecake filling idea popped into my head as I was making the batter for the chocolate cake. It was a good idea, to say the least. This is probably my most favorite chocolate cake ever, it’s like a fudgey, delicious brownie in consistency. Mmmm. And I swear it gets even better after a couple of days in the fridge, which is awesome because to be honest, who can eat such a huge cake in one go?







I think it’s officially spring, guys! I mean, except for the fact that it snowed the other day. Snowflakes big as snowballs. And today, I woke up to even more snow. I guess spring will wait a little longer here in Sweden. Hopefully not too long though as I can’t wait to get my hands on some rhubarb. I’m already fantasizing about all the yummy things I’ll be making with it.

















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