Did I mention that Grandma is Swedish? She was the first child out of 8 to be born in the United States. Everyone before her was born in Sweden. The family came over on the Lusitania the voyage before it sank.
The cake is a favorite of the family, especially for the holidays. It’s regularly requested by my husband for his birthday. It’s nice and light- not too sweet, but sweet enough. And it looks like a big fluffy cloud.
Some of Grandma’s recipes are not particularly specific. So let me say from experience with her that she did make this cake using a bundt pan (although the cake in the picture above was made with 2 cake pans). She also used a lemon cake mix if she couldn’t find Bundt (which was often).
- 1 Lemon Bundt Cake Mix* (don’t use the lemon flavor package)
- 6-8 apples
- 1/2 cup sugar
- 1 pint heavy whipping cream
- 2 T sugar
- Night before: Peal core and cut apples into large chunks. Use just enough water to cover apples.
- Cook until crisp tender, then add 1/2 cup sugar; cook a little longer, but don’t cook dry (cook uncovered)
- Refrigerate overnight
- Bake cake in greased and floured cake pan, according to directions but omit lemon. Remove from pan as soon as taken out of oven. Turn upside down on rack to cool.
- Cut cake carefully to make three even layers. Separate gently. Place bottom layer on serving tray and spread 1/3 apple, about 1/8” thick in layer. Repeat each layer ending with apples on top.
- Whip cream with 2 T sugar until cream stands in peaks.
- Frost cake (do not put cream between layers)
- Refrigerate. Will keep 4-5 days
(*or use a good sponge cake recipe)