Swedish Apple Cake – Experience the indulgence of Scandinavian baking with this irresistible Swedish Apple Cake. Its mouth-watering blend of spicy flavors complemented by the combination of soft apples and crunchy nuts all smothered in a velvety caramel glaze will transport you straight to the warmth of a Swedish kitchen. Indulge, in this treat during your afternoon Swedish fika or as a dessert for your family. Every slice will leave you wanting more.
When I first attempted to bake this Swedish Apple Cake it was on a chilly autumn evening, reminiscent of those nights in Sweden where this recipe originates. The comforting aroma of cinnamon and baked apples filled our home enveloping us in a cocoon of warmth and togetherness. Even my husband, who always claims to be too full, for dessert couldn’t resist indulging in a slice. Witnessing my child’s eyes light up with joy after each forkful brought me happiness. Beyond being another apple cake it became a moment that embraced us with sweetness and comfort.
What makes this Swedish Apple Cake truly stand out?
This cake is truly something that goes beyond your apple cake experience. Its appeal lies in the combination of textures and flavors – the tender texture of warm buttery cake transitions, into the satisfying crunch of crisp apples and optional nuts culminating in the indulgent smoothness of the caramel drizzled on top. The spices are meticulously balanced guaranteeing that each slice embodies a fusion that resonates with the essence of baking customs. This cake serves as a testament to the enchantment that unfolds when simplicity intertwines, with excellence.
What You Need To Make This Swedish Apple Cake Recipe?
Butter: The cornerstone of any great cake, the butter should be as soft as a Swedish summer breeze. It’s not just about making the batter easier to mix; room-temperature butter will cream better with sugar, which is essential for a light, airy texture.
Sugar: The sweet notes in this cake are like the long Swedish days, light yet profound. Using granulated sugar here gives a sweet crumb without the heaviness molasses would add.
Eggs: They’re not just a binding agent; think of them as the glue that brings all the flavors together while incorporating air into the batter, giving our cake its traditional rise and richness.
Vanilla: Just like the endless forests of Sweden, vanilla adds a depth of flavor that’s both comforting and familiar. The pure extract will infuse our cake with a clean, warm sweetness.
Flour: The foundation of our cake, much like the Swedish bedrock, needs to be sturdy yet tender. A good quality all-purpose flour will give our cake structure and softness.
Baking Soda: Like the Northern Lights, it’s a bit of magic in our recipe, providing lift and lightness to the dense apple-filled batter.
Salt: Salt in a cake is like a pinch of Swedish practicality, enhancing all the other flavors and balancing the sweetness of the apples and sugar.
Cinnamon: Imagine the spices traders of old Sweden brought home; that’s what cinnamon does here. It’s a spice that invokes a feeling of warmth and nostalgia.
Nutmeg: It’s the quiet, unexpected note that you can’t quite put your finger on, like a distant folk melody on a crisp evening. A little goes a long way.
Apples: Choose apples like you would a fine Swedish cider; they should be crisp, slightly tart, and full of juice. They’re the heart and soul of this cake, adding natural sweetness and moistness.
Optional Nuts: These are like the perfect Swedish wood – a bit rustic and entirely essential. They add texture and a nutty echo to the soft melody of the cake’s flavors.
For the Caramel:
Brown Sugar: This isn’t just sugar; it’s the golden leaves of Swedish autumn packed into every granule, providing a deep, caramelized sweetness.
Half & Half: Like a light Swedish rain, half & half adds just enough moisture to make our caramel pourable without losing its rich, creamy texture.
Butter: Here we have the butter again, bringing its luxurious texture and flavor to make a caramel that’s as smooth as glass on a still Scandinavian lake.
Steps To Make Swedish Apple Cake:
Step 1: Begin by preheating your oven to a cozy 350 degrees F (175 degrees C). Lovingly grease a 9-inch springform pan as if you’re preparing a little bed for your cake to sleep in.
Step 2: Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a bowl as if you’re sifting together the essence of autumn itself.
Step 3: In a separate bowl, create a smooth union of butter and sugar before whisking in the eggs, one at a time, with a splash of vanilla, much like blending a family with care and patience.
Step 4: Gradually invite the dry ingredients to the wet, mixing gently – it’s not about speed, but about giving them time to get acquainted.
Step 5: With a tender fold, bring in the diced apples and a sprinkle of nuts if you like, weaving them into the batter like a tapestry of flavors.
Step 6: Pour your heart and the batter into the pan, then bake for 35-40 minutes. As it bakes, imagine the joy it’ll bring, much like I did on that first memorable night.
Step 7: For the caramel, combine brown sugar, half-and-half, and butter in a saucepan with gentle heat, stirring with the same love and attention you’d give a dear friend.
Step 8: Drizzle the golden caramel over the cake like a blanket, then return it to the oven for 10-15 minutes until it reaches a state of gooey perfection.
Step 9: Practice patience, allowing the cake to cool for 15 minutes – it’s in these moments that the flavors truly come together.
Tip:
When it comes to baking the Swedish Apple Cake, the choice and preparation of your apples can truly make a difference. For a delightful flavor, it’s best to use a mix of apple varieties. Combining an apple, like Granny Smith with one like Honeycrisp or Gala will give your cake a more intricate and well-rounded taste. Moreover, if you dice the apples into pieces they will cook evenly and blend seamlessly into each slice of cake creating delightful bursts of tender fruit in every bite. This attention, to choosing apple types and cutting them precisely takes your cake from ordinary to an exquisite masterpiece of home baking.
Frequently Asked Questions:
Can I use whole wheat flour instead of all-purpose?
Certainly! If you’re looking for a twist you can use a combination of half wheat and half all-purpose flour. This will help maintain the cake’s lightness and tenderness.
How do I store leftover cake?
To ensure the storage, for your leftover cake you have options. You can keep it at room temperature for up to two days. If you prefer refrigerate it while covered for up to a week. In case you need longer storage freezing the cake for up to three months is also an option.
Why did my cake come out dry?
A dry cake can be disappointing. There are ways to avoid it. First and foremost make sure not to overbake your cake. Additionally, accurate measurement of flour using the spoon and level method is crucial. Lastly, try not to overmix the batter once you’ve added the flour – this can contribute to a drier outcome.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Swedish Apple Cake
Ingredients
- ½ c butter room temperature
- 1 ⅔ c sugar
- 2 eggs
- 1 ½ tsp vanilla extract
- 1 ½ c all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 c diced & peeled apples approximately 2 large apples
- Optional: ¼ c chopped pecans or walnuts
For the Caramel:
- 1 ⅓ c brown sugar
- 2 tbsp half & half
- 4 tbsp butter
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it.
- In a bowl combine 1 ½ cups of flour, 1 tsp of baking soda, 1 tsp of salt, 1 ½ tsp of cinnamon and ½ tsp of nutmeg.
- In another bowl cream together ½ cup of butter at room temperature, with 1⅔ cups of sugar. Add the eggs one at a time. Mix after each addition. Stir in 1½ tsp of vanilla extract.
- Gradually add the ingredients to the mixture and mix until well combined. Gently fold in apples (three cups) and optionally add nuts (about a quarter cup).
- Pour the batter into the pan. Bake for approximately 35 to 40 minutes.
- While baking for about half an hour prepare the caramel sauce. In a saucepan over medium-low heat combine 1⅓ cups of brown sugar, two tablespoons of half & half (or cream) and four tablespoons of butter. Warm the mixture until it becomes smooth.
- After baking for 35 to 40 minutes remove the cake from the oven. Drizzle it with caramel sauce. Return it to the oven for an additional 10 to 15 minutes.
- To check if it's done baking insert a toothpick into the cake; if it comes out clean or, with a few crumbs clinging to it then your cake is ready. Allow it to cool for fifteen minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
4 Responses
This cake is delicious and came out absolutely perfectly ! I had to substitute the half and half as I didn’t have any, so I melted 2tbls butter with full cream milk.
(I used 2 big red gala apples. )
Easy to make and I will definitely be making it again.
Can’t wait to share this with friends tonight. (I already ate a slice 😋)
Hi Carol! I’m thrilled to hear that the cake turned out perfectly for you, even with the substitution! The red gala apples must have added such a nice flavor. I’m so glad you enjoyed a slice already, and I hope your friends love it too. Thanks so much for sharing your experience! 😊
I just baked this Apple cake. I cant wait to slice into it. My house smell so good from the cake.
I give it a 5
My caramel topping was delightfully flaky and crunchy, not what I expected. Similar to French and Sant’ Orfeo apple cake, this cake is just enough to hold the apples and nuts together. I made four 6” cakes by doubling the recipe.