Swedish Apple Cake w/ No-Churn Honey & Sea Salt Ice Cream

Yesterday Alex & I popped over to IKEA. We didn't really need anything, but we just felt like going. I know - we're weird. Either way, we discovered a little cookbook of theirs called, Food's Ready! and we found a salmon fishcake recipe that we ended up making for dinner that night. As for dessert, I made their Swedish Apple Cake and instantly fell in love with it.
I tweaked this recipe just a little bit and it still turned out delicious. Alex was pretty stoked on it too. Which isn't that much of a surprise because Alex is a sucker for apple pie. In fact for our first Thanksgiving together we made a bacon latticed apple pie. But this cake gave that pie a run for it's money. Even though this recipe originally called for vanilla topping, my homemade no-churn honey & sea salt ice cream hit the spot. Just a heads up, you'll need a 9 inch springform pan to make it. Oh and since the recipe called for milliliters, it's best if you have a measuring cup that does both. If you don't have one, I included the cups next to the milliliters.

SWEDISH APPLE CAKE

INGREDIENTS
2 red delicious apples
1 fuji apple
3 eggs
200 ml sugar (about .84 cups)
150 ml neutral oil (about .63 cups)
300 ml flour (about 1.26 cups)
3 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
2 tsp allspice
sprinkle of ginger on top
oil for the pan

DIRECTIONS
Preheat the oven to 350°F. While it's preheating, peel and slice the apples - don't forget to remove the seeds and core. Then line the springform pan with parchment paper and oil the inside walls of the pan.

Then beat the eggs and sugar until it's light and fluffy. In another bowl, combine the flour, baking powder, salt and spices. Then slowly fold the flour mixture into the egg mixture. Add in the vanilla extract and pour the cake mix into the springform pan.

Next you'll want to push the apples slices down into the cake mixture. You can do this a variety of ways. For me, I just lined the apples next to each other. I started on the outside and worked my way in. Don't worry about overlapping - it's fine. Just go with it and if you have to cut some of the slices to fit into any gaps, go for it. And if you can't fit anymore apples, eat 'em! Just be sure you push them down. The further they get pushed, the more apples you can put in.

Then place the pan on the middle rack in the oven and let it cook for 60 minutes. It's done when a skewer comes out dry. Leave the cake in the pan for about 10 minutes. Then let the cake cool out on a rack. You can serve it cold or hot with no-churn ice cream (recipe below).

Seriously, look at the layers of apples in this thing. Delicious! It's even good for breakfast with coffee.

Alright, so if you're still reading this I'm pretty sure that you want to make the ice cream. Which is awesome - because it's really easy! Now, I don't have a photo of this - but just trust me - it's good. And if you don't trust me, just google it. Just an FYI, I used a stand mixer, so I'm not sure how it will turn out with a handheld mixer. And P.S. you'll need to make this the night before, because it needs to stay in the freezer overnight.

NO-CHURN HONEY & SEA SALT ICE CREAM

INGREDIENTS

14 oz can sweetened, condensed milk
16 oz heavy whipping cream
1/2 tsp sea salt
1/4 cup honey

DIRECTIONS
Add the sweetened, condensed milk and heavy whipping cream together in the stand mixer's bowl. Whip the mixture until it's light and fluffy. Then quickly fold in the sea salt and honey. Pour the mixture into a freezer safe container and stick it in the freezer overnight. If you really can't wait that long (I couldn't) just let it chill in there for at least 6 hours.


Let me know if you try either of these recipes! I'd love to know if you like it or not.