Swedish Apple Cake Recipe

Warm, spiced, and topped with a luscious caramel glaze, this Swedish Apple Cake is the perfect treat for fall and holiday gatherings. With tender bites of apple and a moist, flavorful crumb, it captures the essence of cozy comfort food. Plus, it’s easy to make and guaranteed to impress friends and family!

Why You’ll Love This Recipe

• Richly Spiced: Cinnamon and nutmeg enhance the apple flavor, creating a warm, inviting aroma.
• Simple Yet Elegant: With its caramel topping, this cake looks and tastes like a showstopper.
• Perfect for Gatherings: Great for holiday events or family dinners, and easily paired with ice cream or whipped cream.
• No Fancy Equipment Needed: Just a bowl, a mixer, and a springform pan!

Ingredients

For the Cake:

• 1/2 cup butter, at room temperature
• 1 2/3 cups sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 cups diced, peeled apples (about 2 large apples)
• Optional: 1/4 cup chopped pecans or walnuts

For the Caramel:

• 1 1/3 cups brown sugar
• 2 tablespoons half-and-half
• 4 tablespoons butter

Step-by-Step Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly, ensuring even coverage to prevent sticking.
2. Prepare the Dry Ingredients: In a small bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until smooth and fluffy. Add the eggs one at a time, mixing well after each, then add the vanilla.
4. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the diced apples and nuts (if using).
5. Bake the Cake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean.
6. Make the Caramel: When the cake has been baking for about 30 minutes, start the caramel sauce. In a small saucepan over medium-low heat, combine the brown sugar, half-and-half, and butter. Stir frequently until the mixture is smooth; there’s no need to bring it to a boil.
7. Add the Caramel to the Cake: Remove the cake from the oven and carefully pour the caramel sauce over the top, spreading it evenly. Return the cake to the oven and bake for an additional 10-15 minutes, or until the caramel is bubbling and the cake is cooked through in the center.
8. Cool and Serve: Let the cake cool in the pan for at least 15 minutes. Serve warm or at room temperature with a scoop of ice cream or a dollop of whipped cream.

Kitchen Equipment Needed

• Mixing bowl
• Electric mixer or hand whisk
• Measuring cups and spoons
• 9-inch springform pan
• Small saucepan

Serving and Storage Tips

• Serving: This cake is best enjoyed warm. Serve with vanilla ice cream, whipped cream, or a dusting of powdered sugar for extra indulgence.
• Storage: Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slightly before serving to soften the caramel.

Recipe Variations

• Nut-Free Version: Simply omit the nuts, and add an extra 1/2 cup of diced apples if desired.
• Add a Spiced Twist: Add a pinch of cardamom or ginger for additional warmth.
• Caramel Apple Upside-Down Cake: Pour half the caramel into the pan first, arrange apple slices on top, then pour in the batter and bake as directed.

Helpful Notes

• Apple Choice: Use firm, tart apples like Granny Smith or Honeycrisp to retain texture and add flavor balance.
• Preventing Sticking: Grease the pan well, or consider lining the bottom with parchment paper for easy removal.
• Caramel Tips: The caramel doesn’t need to boil; just stir until smooth. If it begins to harden slightly, reheat gently over low heat before pouring over the cake.

Tips from Bakers

• Chef Marcus Samuelsson: To deepen flavor, add a splash of apple cider or a pinch of clove to the caramel sauce.
• Chef Anna Olson: For added texture, sprinkle a handful of oats on top before baking. They’ll toast beautifully and add a slight crunch.

Frequently Asked Questions

Q1: Can I make this cake in a different pan?
Yes, a regular 9-inch cake pan works too, but a springform pan makes it easier to slice and serve. Adjust the baking time as needed if using a different size.

Q2: Can I use store-bought caramel sauce instead?
Yes, store-bought caramel works well in a pinch. Just pour it over the cake in the final baking stage.

Q3: Can I freeze this cake?
Yes! Let the cake cool completely, wrap it in plastic wrap, then freeze for up to 3 months. Thaw at room temperature and warm before serving.

Q4: What other toppings work with this cake?
Try a sprinkle of powdered sugar, a drizzle of extra caramel, or even chopped nuts for added crunch.

Q5: Can I make the caramel sauce thicker?
To thicken the caramel, simmer it a bit longer or add an extra tablespoon of butter. Let it cool slightly before pouring over the cake to control the thickness.

Cozy Up with This Swedish Apple Cake

This Swedish Apple Cake is an inviting, cozy dessert with a delicate crumb, spiced apple filling, and warm caramel topping. Perfect for fall, it’s a crowd-pleasing treat that brings the taste of Swedish tradition to your table. Enjoy each bite and savor the rich flavors of apple, caramel, and spices—it’s a delightful way to welcome the season!

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