Swedish Apple Cake

Fate did not want me to succeed with this dessert. Switching on the oven tripped the mains switch, although I didn't notice for 10 minutes. Once that was sorted, I threw a joint of pork into the cold fan oven and got on with the batter for the cake. When I opened the oven door 30 minutes later to put in the cake, the oven was still cold. So it had to go into my small top oven and cook from cold while plans for a traditional Sunday dinner were abandoned. We later determined that it was just the fan element which had blown - the oven can still be used conventionally, but on that setting I can only cook one thing at a time.

I used Allegra McEvedy's for Swedish Apple Cake, previously published in the Guardian. I followed the recipe exactly, except for the problems with cooking - it had an hour starting in a cold oven. In addition to the sprinkling of cinnamon and sugar on top (I used demerara) I  added some maple sugar too. I only had two Bramley cooking apples so used an eating apple to make up the numbers.

The finished 'cake' had the dense texture of a thick batter rather than cake, what I imagine a clafoutis to be like, and although a pleasant enough flavour, was quite bland. I felt it needed more flavour in the batter - citrus zest perhaps, or even just vanilla extract. It was definitely improved by eating it with a creamy acompaniment, as suggested. I didn't have any cream, so served it with appple and elderflower flavoured yogurt. I imagine it might be quite heavy to eat cold - I will warm it in the m/wave before serving the leftovers. Although not a bad dessert, I don't somehow think it will be making a regular appearance on the table - I want something more than just 'pleasant'.