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Swedish Apple Cake

Swedish Apple Cake Recipe

Susan
This Swedish Apple Cake brings together the comforting flavors of cinnamon and nutmeg with juicy apples for a cake that’s as beautiful as it is delicious. Topped with a warm caramel sauce that seeps into every corner, this cake is moist and rich, with a hint of crunch from optional pecans or walnuts. Each slice reveals a soft, apple-studded center, perfectly sweetened and gently spiced.
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Prep Time 20 minutes
Servings 10 -12 Servings

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

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly.
  • Prepare the Dry Ingredients: In a small bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg.
  • Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until smooth and fluffy. Add the eggs one at a time, mixing well after each addition, then add the vanilla.
  • Combine Ingredients: Gradually mix the dry ingredients into the wet mixture until just combined. Gently fold in the diced apples and nuts if using.
  • Bake the Cake: Pour the batter into the prepared pan and bake for 35-40 minutes.
  • Make the Caramel: When the cake has been baking for about 30 minutes, begin 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 and well combined; there's no need to bring it to a full boil.
  • Add the Caramel to the Cake: Remove the cake from the oven and pour the caramel sauce evenly over the top. Return the cake to the oven and bake for an additional 10-15 minutes or until the caramel is bubbling and the cake is fully cooked through in the center.
  • Cool and Serve: Let the cake cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

  • Best Apples: Use firm, tart apples like Granny Smith for the best texture and flavor in this cake.
  • Serving Suggestion: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.