Spring is in air, but winter’s not quite done with us yet. And there’s no better way to use up last autumn’s apples from store than in an applecake served warm from the oven. Treat your applecake, as they sometimes do in Denmark, as the centerpiece of the meal rather than an afterthought - maybe after a leek-and-potato soup, or pumpkin and carrot, or a dried-pea soup prepared with chicken broth made with the carved out carcass of the Sunday roast.
That apple cake would be awfully nice for breakfast too!