Swedish Apple Cake

Growing up in Michigan’s fruit belt, apple season has always been a big deal in my family. Every fall, my parents host an applesauce-making party where friends and neighbors gather to make hundreds of jars of applesauce together. It’s a potluck affair, and without fail, this Swedish Apple Cake steals the show every time. Super moist and sinfully sweet, I find it hard to limit myself to just one slice!

Thankfully, it’s a simple recipe that I can whip up all fall long without much hassle. You’ll find all the usual suspects on the ingredient list, but there’s a twist—a delicious caramel topping that bakes right into the cake. This extra step creates a delightful crunchy texture that truly sets this version apart. With plenty of fresh apples in every bite, it really is the perfect fall treat.

Why You’ll Love This Recipe

This Swedish Apple Cake is a must-try for a number of reasons:

• Effortless Elegance: Though it sounds fancy, this cake is easy to make.
• Flavorful Fusion: The combination of spiced apples and caramel is irresistible.
• Perfect for Fall: It’s a wonderful way to use up all those apples from your autumn haul.

Kitchen Equipment You’ll Need

• 9-inch springform pan
• Mixing bowls
• Whisk or electric mixer
• Small saucepan
• Spatula

Ingredients

For the Cake

• ½ cup butter, room temperature
• 1 ⅔ cup sugar
• 2 eggs
• 1 ½ teaspoons vanilla
• 1 ½ cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ½ teaspoons cinnamon
• ½ teaspoon nutmeg
• 3 cups diced & peeled apples (~2 large apples)
• Optional: ¼ cup chopped pecans or walnuts

For the Caramel

• 1 ⅓ cup brown sugar
• 2 tablespoons half & half
• 4 tablespoons butter

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F and thoroughly grease a 9-inch springform pan.
2. In a small bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the butter and sugar until smooth. Add the eggs one at a time, followed by the vanilla.
4. Slowly mix the dry ingredients into the wet mixture until just combined, then fold in the apples and nuts if using.
5. Transfer the batter to the prepared pan and bake for 35-40 minutes while you prepare the caramel.
6. To make the caramel: When the cake has been baking for 30 minutes, add the brown sugar, half & half, and butter to a small saucepan over medium-low heat. Stir often until the mixture is smooth and fully combined. No need to bring it to a full boil.
7. Remove the cake from the oven and pour the caramel over the top. Return the cake to the oven for an additional 10-15 minutes or until the caramel is cracking and the cake is cooked through the center.
8. Allow the cake to cool for at least 15 minutes before slicing.

Tips for Success

• Use Fresh Apples: Fresh, crisp apples work best for this cake, adding both moisture and flavor.
• Caramel Timing: Start the caramel towards the end of the initial baking time to ensure it’s ready to pour when the cake needs it.
• Don’t Overmix: Mix the batter just until combined to keep the cake tender.

Additional Tips and Variations

• Nut-Free Option: Skip the nuts if you have allergies or simply prefer a nut-free cake.
• Spice It Up: Add a pinch of cloves or allspice for a deeper flavor.

Nutritional Highlights (Per Serving)

While exact values may vary, each serving typically provides:

• Calories: 350
• Fat: 15g
• Carbohydrates: 50g
• Protein: 4g

Frequently Asked Questions (FAQ)

Can I use a different type of pan?

Yes, you can use a regular 9-inch round cake pan, but you may need to adjust the baking time slightly.

What types of apples are best?

Granny Smith, Honeycrisp, or Fuji apples are great choices for their firm texture and balance of sweet and tart flavors.

Conclusion

This Swedish Apple Cake is a delightful way to embrace the flavors of fall. Its unique caramel topping and abundance of apples make it a standout treat. I invite you to give it a try and let me know how it turns out. I’d love to hear about your own variations and experiences!