Following a rabbit trail on the internet this week, I found this wonderful recipe for Swedish Apple Cake. The recipe offers two slightly different versions in case you happen to be out of baking powder or have some other ingredients to add.
This recipe makes a wonderful-looking gift to bring to a dinner party, but it can also be a way to use up those half-eaten apples that show in kitchens frequented by toddlers.
I think next time I will cut the baking time by five minutes, depending upon the color of the cake. I also plan on using my cast-iron skillet and doubling the cake batter, while tripling the apples. I prefer lots of fruit. I think the batter would work well with plums or pears. Creme fraiche or whole milk yogurt, rather than heavy whipping cream (too sweet), would make a nice accompaniment to this cake.