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The Swedish Apple Cake cools on the white marble cooktop, its springform pan removed to reveal a caramel-cracked top. Slices are plated with forks, accompanied by a small pitcher of extra caramel sauce for drizzling.

Swedish Apple Cake Recipe

This apple cake is full of warm spices, tender apples, and a rich caramel glaze. A comforting dessert, perfect for fall, with a delicious caramel topping that adds extra sweetness and depth!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 9-inch springform pan
  • Small Bowl
  • Large bowl
  • Electric Mixer or Hand Mixer
  • Small saucepan
  • Spatula

Ingredients
  

  • ½ cup butter room temp
  • 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
  • Caramel
  • 1 ⅓ cup brown sugar
  • 2 tablespoons half & half
  • 4 tablespoons butter

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
  • Sift together flour, baking soda, salt, cinnamon, and nutmeg in a small bowl.
    A small glass bowl on the white marble cooktop contains sifted flour, baking soda, salt, cinnamon, and nutmeg. A sieve hovers above the bowl, releasing a fine dusting of spices, blending into an aromatic mixture.
  • In a large bowl, beat butter and sugar until smooth.
  • Add eggs one at a time, then vanilla.
    The large glass bowl on the white marble cooktop shows eggs being cracked one by one into the creamy butter-sugar mixture. A measuring spoon of vanilla is poised to be added, while the mixture appears golden and smooth.
  • Slowly add dry ingredients to the wet mixture until just combined.
    The large glass bowl on the white marble cooktop contains the wet mixture as sifted dry ingredients are slowly folded in using a spatula. The thick batter is speckled with spices, blending into a cohesive mix.
  • Fold in apples and nuts if using.
    The large glass bowl on the white marble cooktop shows diced apples and chopped nuts being folded into the batter. A wooden spoon mixes the chunky batter, with apple peels and nut shells scattered nearby.
  • Pour the batter into the prepared pan and bake for 35-40 minutes.
    A prepared 9-inch springform pan on the white marble cooktop is being filled with thick batter. Visible chunks of apple and nuts dot the surface, as the batter is spread evenly, ready for baking.
  • For the caramel: In a small saucepan, combine brown sugar, half & half, and butter. Heat over medium-low until smooth.
    A small saucepan on the white marble cooktop contains brown sugar, butter, and half & half, gently heated. A wooden spoon stirs the smooth, rich caramel mixture as steam rises delicately from the pot.
  • After 30 minutes of baking, pour the caramel over the cake and return to the oven for 10-15 minutes or until the caramel cracks.
  • Cool for at least 15 minutes before slicing and serving.
    The caramel-covered cake is back in the oven, sitting on the white marble cooktop. The caramel topping develops a cracked, golden crust as it bakes, with gentle steam escaping the oven.