Swedish Apple Cake recipe from 1966

If you like sweet apple treats, this one’s a winner! First published in 1966.

INGREDIENTS

Base:

• 1 cup butter (113g)
• ½ cup brown sugar (100g)
• 1 ¾ cups of sifted AP flour (220g)
• ½ cup fine dry bread crumbs
• 1 tsp salt

Filling:

• ½ cup brown sugar (100g)
• 1 tbsp cornstarch
• 1 tsp cinnamon
• 4 cups peeled & grated apples
• 1 tsp lemon rind
• 2 egg yolks, lightly beaten
• 1 cup raspberry jam

Meringue:

• 2 egg whites
• ¼ tsp salt
• ¾ cup brown sugar (150g)
• ½ cup slivered blanched almonds (optional)

Note: All ingredients should be room temperature unless otherwise stated.

Method:

• Preheat oven to 375°F/190°C, to start
• Needed: 13x9 cake pan

Make the base:

1. Combine butter, ½ cup brown sugar, flour, bread crumbs and salt in mixing bowl. Mix, first with fork then with fingers to make a crumbly mixture. 
2. Measure out ⅔ cup of mixture and set aside. Press remaining mixture firmly in bottom of cake pan. 
3. Bake 5 minutes. 

Make the filling:

1. Reduce oven temperature to 325°F/160C.
2. Combine ½ cup brown sugar, cornstarch and cinnamon in bowl, blending well. 
3. Add apples, lemon rind and egg yolks and mix to blend with a fork. Spread over previous mixture in cake pan. 
4. Sprinkle with ⅔ cup crumbly mixture that was set aside.
5. Bake about 40 minutes or until set and lightly browned. 
6. Cool for about 10 minutes. But not too long, the heat will make it easier for the jam to spread.
7. Spread jam over apple mixture.

Make the meringue:

1. Increase oven temperature to 400°F/205°C.
2. Beat egg whites and ¼ teaspoon of salt until frothy. 
3. Add ¾ cup brown sugar gradually and continue beating until stiff and glossy. 
4. Drop by small spoonfuls over jam and spread carefully.
5. Sprinkle with almonds. (optional)
6. Bake 10 minutes or until meringue is lightly browned. 

Cool before serving.

Original recipe from 1966: