Hello, dessert lovers! If you’re searching for a dessert that’s comforting, full of flavor, and perfect for any occasion, look no further than this Swedish Apple Cake. This is a recipe straight from my mom’s kitchen, and it was always the highlight of our family gatherings. With its tender, spiced apple cake base and a rich caramel topping, it’s a guaranteed crowd-pleaser that you’ll want to make again and again. Let’s dive into this delightful dessert!
Introduction
The charm of a Swedish Apple Cake lies in its simplicity and warm, homey flavors. Unlike traditional apple pies or crisps, this cake has a moist and tender texture that perfectly complements the natural sweetness of apples. Topped with a glossy caramel layer, it’s a showstopper for any dinner table. This recipe is deeply nostalgic for me because it reminds me of family gatherings where everyone eagerly awaited the first slice. Now, it’s your turn to share this timeless dessert with your loved ones.
Ingredients
Cake
- ½ cup butter, room temperature
- 1 ⅔ cups 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 (about 2 large apples, use your favorite variety)
- Optional: ¼ cup chopped pecans or walnuts
Caramel Topping
- 1 ⅓ cups brown sugar
- 2 tablespoons half & half
- 4 tablespoons butter
Preparation
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and thoroughly grease a 9-inch springform pan. In a small bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg. In a large mixing bowl, beat the butter and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla. Gradually mix the dry ingredients into the wet mixture until just combined, being careful not to overmix. Gently fold in the diced apples and nuts, if using.
- Bake the Cake: Pour the batter into the prepared springform pan and spread it evenly. Bake the cake for 35-40 minutes while you prepare the caramel topping.
- Make the Caramel Topping: When the cake has been baking for about 30 minutes, start the caramel. In a small saucepan over medium-low heat, combine the brown sugar, half & half, and butter. Stir the mixture often until it’s smooth and fully combined. There’s no need to bring it to a full boil; just ensure it’s thoroughly mixed and glossy.
- Finish Baking: Remove the cake from the oven after the initial baking time and pour the prepared caramel sauce over the top. Spread it evenly to coat the surface. Return the cake to the oven and bake for an additional 10-15 minutes, or until the caramel topping begins to crack slightly, and a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before releasing the springform ring and slicing. Serve warm or at room temperature for the best experience.
Helpful Tips
- Apple Selection: Use firm and slightly tart apples like Granny Smith or Honeycrisp for a balanced flavor that doesn’t turn mushy during baking.
- Customizing Spices: Add a pinch of ground cloves or allspice to the dry ingredients for extra depth in flavor.
- Caramel Perfection: Stir the caramel constantly to avoid burning, and don’t overheat it, as this can affect its texture.
Cooking Tips
- Prevent Sticking: Use parchment paper to line the bottom of your springform pan for easy removal of the cake.
- Even Dicing: Dice the apples uniformly to ensure even baking and a consistent texture throughout the cake.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added decadence. For a lighter option, sprinkle with powdered sugar just before serving. It’s a versatile dessert that fits any season, but it’s especially delightful in the fall when apples are at their peak.
Nutritional Information
- Calories: 310 per slice
- Carbohydrates: 48g
- Protein: 3g
- Fat: 12g
- Saturated Fat: 7g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 55mg
- Sodium: 280mg
- Potassium: 150mg
- Fiber: 2g
- Sugar: 36g
- Vitamin A: 6%
- Vitamin C: 2%
- Calcium: 4%
- Iron: 6%
This cake is indulgent yet balanced, making it a satisfying treat for any occasion.
Storage and Leftovers
Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to one week. To prevent the caramel from sticking, place parchment paper between slices.
Reheat: Warm slices in the microwave for 10-15 seconds for a just-baked texture and flavor.
For a quick breakfast or snack, enjoy a slice with your morning coffee or tea.
Frequently Asked Questions (FAQs)
Can I use a different type of pan?
Yes, you can use a standard 9-inch round cake pan or even a square baking dish. Just ensure the pan is well-greased, and adjust baking times as needed.
What if I don’t have half & half?
You can substitute with equal parts heavy cream and whole milk, or just use one or the other.
Can I make this cake gluten-free?
Yes, replace the all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free version of the cake.
How do I know when the cake is fully baked?
Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
Related Recipes
If you loved this Swedish Apple Cake, you might enjoy these similar recipes:
Conclusion
There you have it—Swedish Apple Cake with a rich caramel topping, just like mom used to make! This cake is perfect for family gatherings, celebrations, or even a cozy evening at home. Its tender texture, warm spices, and glossy caramel finish make it a dessert that everyone will love. Try it out and share your experience—there’s no better way to create sweet memories with those you care about.