swedish apple cake recipe
The Best swedish apple cake recipe
What I love most about this recipe is how easy it is to throw together. You don’t need fancy ingredients or techniques—just basic pantry staples and fresh apples. It’s the kind of cake that feels special enough for company but simple enough for a weeknight dessert. Plus, it’s got a decent amount of fruit in it, so I don’t feel too guilty serving it after dinner. The cinnamon and cardamom give it a warm, cozy flavor, and the texture is somewhere between a cake and a crumble, which makes it extra satisfying.
I also appreciate that it’s not overly sweet, which lets the natural flavor of the apples shine. It’s great with a cup of coffee in the morning or a scoop of vanilla ice cream at night. And if you’re trying to sneak in a little extra nutrition, you can swap in whole wheat flour or reduce the sugar slightly without losing that delicious taste. It’s one of those recipes that just makes everyone happy, and that’s really what home baking is all about.
Classic Swedish Apple Cake (Äppelkaka)
A traditional Swedish dessert featuring tender apples baked into a moist, cinnamon-spiced cake. This simple yet delicious treat is perfect with a dollop of whipped cream or vanilla ice cream.
🥘Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground cardamom (optional)
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 4 medium apples (such as Granny Smith or Honeycrisp), peeled and thinly sliced
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- Whipped cream or vanilla ice cream
- Powdered sugar for dusting
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or round cake pan and line the bottom with parchment paper. -
2
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and cardamom (if using). Set aside. -
3
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes. -
4
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. -
5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. -
6
Pour the batter into the prepared pan and spread it evenly with a spatula. -
7
In a separate bowl, toss the sliced apples with lemon juice, sugar, and cinnamon. Arrange the apple slices on top of the batter in a circular pattern, slightly overlapping them. -
8
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top browns too quickly, cover loosely with aluminum foil. -
9
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar and serve with whipped cream or ice cream.
🔧Equipment
- 9-inch springform pan or round cake pan
- Mixing bowls
- Whisk
- Electric mixer (or hand whisk)
- Knife and cutting board
- Measuring cups and spoons
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Swedish Apple Cake (Äppelkaka) Works
❓ Frequently Asked Questions About Swedish Apple Cake (Äppelkaka)
1. What type of apples are best for Swedish apple cake?
The best apples for Swedish apple cake are firm, slightly tart varieties like Granny Smith, Honeycrisp, or Braeburn. These hold their shape well during baking and provide a nice balance of sweetness and acidity. Avoid overly soft or mealy apples, as they can turn mushy.
2. Can I make Swedish apple cake without a springform pan?
Yes, you can use a regular 9-inch round cake pan, but line it with parchment paper to make removal easier. A deep-dish pie pan can also work in a pinch, though the cake may bake slightly differently. Just be sure to grease the pan well to prevent sticking.
3. How do I store leftover Swedish apple cake?
Store the cake at room temperature, covered, for up to 2 days. For longer storage, refrigerate it in an airtight container for up to 5 days. You can also freeze the cake (sliced or whole) for up to 3 months—just thaw it at room temperature before serving.
4. Can I substitute the butter in the recipe with oil?
While butter is traditional for flavor, you can substitute it with an equal amount of neutral oil (like canola or vegetable) in the batter. However, the cake’s texture and taste may differ slightly, as butter adds richness. Avoid using olive oil, as its strong flavor can overpower the cake.
5. Why did my Swedish apple cake turn out dry?
A dry cake can result from overbaking, using too much flour, or not enough liquid (like milk or eggs). Make sure to measure flour correctly (spoon it into the cup rather than scooping), check for doneness a few minutes before the recipe’s suggested time, and avoid overmixing the batter. Adding a bit of applesauce can also help retain moisture.
