Swedish Apple Cake
This delightful Swedish Apple Cake, bursting with a tender apple filling and adorned with just the right amount of spice, is a nostalgic treat that brings comfort and warmth.
Ingredients
For the Cake
- 1/2 cup butter (room temperature) Essential for the creaming process
- 1 2/3 cups sugar Granulated sugar works best, brown sugar can be used for deeper flavor
- 2 pieces eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour Can be substituted with gluten-free 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) Crisp, tart varieties like Granny Smith or Honeycrisp recommended
- 1/4 cup chopped pecans or walnuts (optional) For added crunch and sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch springform pan with butter or non-stick spray.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream the butter and sugar together until light and fluffy (about 3-5 minutes).
- Beat in the eggs, one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
- Gradually fold the dry ingredients into the wet mixture, then fold in diced apples and nuts if using.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35 to 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- While the cake is baking, combine brown sugar, half & half, and butter in a saucepan over medium-low heat. Stir until smooth and set aside.
- Once the cake is baked, drizzle the warm caramel sauce over the top and return it to the oven for another 10 to 15 minutes.
- Allow the cake to cool in the pan for at least 15 minutes before carefully removing the sides of the springform pan.
Notes
The cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or in the fridge for about a week. You can make the batter a day in advance and store it in the fridge.