Grandma’s Swedish Apple Cake turned out great for Thanksgiving. It was quite a hit. But just a few days later, my husband and I were home, it was his birthday and we were without cake. So I decided to modify grandma’s cake a little and make Individual cakes for John’s birthday.
I modified the recipe a little because I wanted really thin layers and because I wanted to try using orange juice to cook the apples instead of sugar and water (which is what I do when I make apple sauce).
- 3 Honey Crisp Apples
- Orange Juice
- 1/2 Lemon Cake Mix (Halve all the ingredients. My box called for 3 large eggs so I used 2 medium)
- 1/2 pint heavy whipping cream
- 1 T sugar
- Earlier in the day, Peal core and cut apples into large chunks.
- Pour a splash of orange juice in the bottom of the pan (about 1/4 inch deep). the apples will give of water too so cook that on medium heat until its an chunky apple sauce consistency. If it dries out too much add more OJ.
- Spread over a dinner plate to cool and then place in refrigerator until you are ready to assemble the cake.
- Preheat oven to 325 degrees.
- Prepare the cake mix and pour batter onto a cookie sheet that has been greased and floured.
- Bake at 325 degrees for about 15 minutes (until toothpick comes out cleanly.
- Remove from pan as soon as taken out of oven. Place rack upside down on top of cake and flip it over to get cake out of pan.
- Let cool.
- Whip cream with 1 T sugar until cream stands in peaks.
- Cut the cake with a biscuit cutter or tuna can or what ever size/shape cutter you like.
- Place bottom layer on serving plate and spread with apple.
- Repeat each layer ending with apples on top.
- Frost cake (do not put cream between layers). I put the frosting only on the top but you’ll have plenty for the sides.
- I only stacked 2 individual cakes 4 cakes high for celebration purposes. All the rest of the cakes were only 1 cake high making great bite sized cakes.
(*or use a good sponge cake recipe)