Swedish Apple Cake is the perfect balance of tender, cinnamon-scented cake and juicy baked apples topped with a luscious caramel glaze. This cake is easy to make and delivers warmth in every bite. In just over an hour, you can bring a slice of Sweden to your kitchen table. With simple ingredients and straightforward steps, it’s a showstopper for dessert lovers and a cozy treat for family gatherings. Let’s dive in and bake something special!
Why You’ll Love This Swedish Apple Cake
- A rich, buttery cake enhanced with warm spices of cinnamon and nutmeg.
- Diced apples add sweetness and natural moisture throughout.
- A silky caramel glaze takes it from delicious to indulgent.
- Optional nuts add texture and a nutty twist.
- Perfect for sharing: looks impressive, but bakes effortlessly in one pan.
Ingredients
Here’s your updated ingredient list:
- ½ cup softened butter
- 1⅔ cups granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 3 cups peeled, diced apples (≈2 large apples)
- Optional: ¼ cup chopped pecans or walnuts
Caramel Glaze:
- 1⅓ cups packed brown sugar
- 2 tablespoons half & half (or heavy cream)
- 4 tablespoons butter
Step-by-Step: How to Make Swedish Apple Cake
- Prep
Preheat oven to 350 °F (175 °C). Thoroughly grease a 9-inch springform pan. - Combine dry ingredients
In a small bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. - Cream butter and sugar
In a large bowl, beat softened butter and granulated sugar until smooth. Add eggs one at a time, then vanilla, blending until combined. - Fold in dry mix & apples
Slowly incorporate the dry mixture into the wet ingredients, mixing just until everything is blended. Next, gently stir in the diced apples and, if desired, the chopped nuts. - Bake
Bake for 35 to 40 minutes, using this time to prepare the caramel sauce. - Make the caramel
When the cake has baked for about 30 minutes, simmer caramel glaze: combine brown sugar, half & half, and butter in a small saucepan over medium-low heat. Stir until smooth—no boiling needed. - Glaze and finish baking
Once the cake is out of the oven, drizzle the warm caramel over the top, then place it back in the oven for an additional 10 to 15 minutes, until the caramel bubbles and the center is fully baked. - Cool & serve
Allow the cake to rest for at least 15 minutes before cutting into it.
Helpful Tips
- Choose slightly tart apples like Granny Smith or Honeycrisp to balance sweetness.
- Room-temperature ingredients blend more evenly.
- Don’t overmix once the flour is added to keep the cake tender.
- If you don’t have a springform pan, use a regular 9-inch round cake pan—but grease it well and line the bottom for easy removal.
- Watch the caramel closely—overheating can cause it to seize or burn.
Substitutions And Variations
- Apples: Try pears or peaches (in season) for a twist.
- Spices: Add a pinch of ground cloves or cardamom for extra warmth.
- Flour: Swap half the all-purpose flour for whole wheat for a heartier texture.
- Caramel: Stir in a splash of bourbon or rum for a boozy depth.
- Texture: Use rolled oats or crushed amaretti cookies as a crunchy topping before baking.
Storage Instructions
- Room temperature: Cover cake with plastic wrap or store in an airtight container for up to 2 days.
- Refrigerator: Keep stored in an airtight container for up to 5 days. Reheat slices gently in the microwave or oven to revive warmth and caramel softness.
- Freezing: Slice the cooled cake, wrap each piece in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight and rewarm before serving.
Nutritional Information
(Approximate per slice; assuming 12 slices per cake)
- Calories: ~320
- Total Fat: 14 g
- Saturated Fat: 8 g
- Carbohydrates: 45 g
- Sugar: 28 g
- Protein: 3 g
- Fiber: 1 g
- Sodium: 210 mg
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or a fluffy dollop of whipped cream.
- Pair with a warm cup of coffee, chai tea, or dessert wine.
- For a brunch spread, cut the cake into smaller squares and pair with fresh fruit and cheese for a delightful presentation.
- Garnish with a sprinkle of chopped nuts or a dusting of cinnamon for extra flair.
Frequently Asked Questions About Swedish Apple Cake
Can I use other types of fruit?
Yes! Pears, peaches, or firm berries work wonderfully. Just make sure the fruit is cut into pieces similar in size to apples for even baking.
How do I know when the cake is done?
Insert a toothpick near the center—it should come out lightly coated with moist crumbs or caramel, but not wet batter. The cake should spring back when gently pressed.
Can I make this gluten-free?
Absolutely! Substitute a 1:1 gluten-free flour blend in place of all-purpose flour. Be sure it includes xanthan gum or add ¼ teaspoon for better texture.
Could I skip the caramel?
You can omit it for a simpler, less sweet version. Sprinkle additional cinnamon-sugar mixture over the top before baking instead.
Can I make it ahead?
Yes—bake the cake and store it covered. Rewarm gently before serving. Add caramel glaze just before serving for freshness.
Is springform pan necessary?
It’s easiest for release, but a standard 9-inch round pan lined with parchment and well-greased works fine too.
Conclusion
Thank you for baking along with me! This Swedish Apple Cake is one of my all-time favorites—moist, warmly spiced, and perfectly caramel-glazed. I adore how it brings comforting flavors and effortless charm to any table, whether it’s a weekday treat, weekend indulgence, or holiday gathering. I’m so glad you chose to make it, and I can’t wait for you to enjoy each delicious slice. Wishing you joyful baking adventures—and may your kitchen be a haven of sweetness and warmth!
Print
Swedish Apple Cake
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Description
Swedish Apple Cake is a cinnamon-spiced, buttery dessert packed with tender apples and finished with a warm caramel glaze. Make it today and enjoy!
Ingredients
½ cup softened butter
1⅔ cups granulated sugar
2 large eggs
1½ tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1½ tsp ground cinnamon
½ tsp ground nutmeg
3 cups peeled, diced apples (≈2 large apples)
Optional: ¼ cup chopped pecans or walnuts
Caramel Glaze:
1⅓ cups packed brown sugar
2 tbsp half & half or heavy cream
4 tbsp butter
Instructions
Preheat oven to 350°F and grease a 9-inch springform pan.
In a small bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream butter and sugar. Add eggs one at a time, then vanilla.
Mix in the dry ingredients just until combined. Fold in apples and nuts if using.
Transfer to pan and bake for 35–40 minutes.
Meanwhile, prepare caramel: heat brown sugar, cream, and butter over medium-low heat, stirring until smooth.
Remove cake, pour caramel over top, and return to oven for 10–15 minutes.
Cool for at least 15 minutes before serving
Notes
Use tart apples like Granny Smith for the best flavor balance. For a gluten-free option, use a 1:1 gluten-free flour blend. Store leftovers covered at room temperature or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Carbohydrates: 45 g
- Protein: 3 g