Swedish Apple Cake is a beloved dessert in Sweden, especially during apple season. It’s known for its moist, tender crumb and generous topping of cinnamon-sugar apples that caramelize beautifully as they bake. Unlike American-style apple cakes that are often dense or crumbly, this version is light yet rich, with a subtle hint of cardamom that adds a Nordic twist. It’s traditionally served with vanilla sauce or whipped cream, making it a comforting treat that feels both homey and refined.
Ingredients:
For the Apple Topping:
- 3 medium apples (Granny Smith or Pink Lady work well), peeled, cored, and sliced
- 2 tbsp unsalted butter
- 2 tbsp light brown sugar
- 1 tsp ground cinnamon
For the Cake Batter:
- 1½ cups (190g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp ground cardamom
- ¼ tsp salt
- ½ cup (115g) unsalted butter, melted and slightly cooled
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) sour cream or plain yogurt
Optional for Serving:
- Powdered sugar for dusting
- Lightly whipped cream or vanilla custard
Instructions:
1. Prepare the Apples:
In a skillet over medium heat, melt the butter. Add the sliced apples, brown sugar, and cinnamon. Sauté for 5–7 minutes until the apples are just tender and coated in a glossy, spiced syrup. Set aside to cool slightly.
2. Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or line it with parchment paper.
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, cardamom, and salt. The cardamom adds a subtle floral warmth that’s signature to Swedish baking.
4. Combine the Wet Ingredients:
In a large bowl, whisk the melted butter and sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and sour cream until fully combined.
5. Make the Batter:
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until no streaks of flour remain—don’t overmix, or the cake may lose its tender texture.
6. Assemble the Cake:
Pour the batter into the prepared pan and smooth the top. Arrange the sautéed apple slices in a circular pattern over the batter, slightly overlapping. Drizzle any remaining syrup from the skillet over the apples for extra flavor.
7. Bake:
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. The apples should be caramelized and slightly sunken into the cake.
8. Cool and Serve:
Let the cake cool in the pan for 10–15 minutes before removing the sides of the springform pan. Serve warm or at room temperature, dusted with powdered sugar and a dollop of whipped cream or a drizzle of vanilla sauce.
This cake is a beautiful balance of simplicity and indulgence—perfect for your style, My. You could even experiment with a nutty twist by adding chopped almonds or hazelnuts to the topping, or infuse the batter with a splash of Calvados or apple cider for depth.
Would you like a version with a crumble topping or maybe a gluten-free spin next? I’ve got plenty of cozy ideas up my sleeve! 🍎✨