Description
Swedish Apple Cake, or Äppelkaka, is a cozy, comforting dessert with tender apples, a moist, spiced cake, and a hint of almond. This traditional Swedish treat is perfect for autumn, but delicious any time of year! Serve it warm with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of custard for a delightful dessert that feels both rustic and elegant.
Ingredients
Units
Scale
- For the Cake Batter:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom (optional, for extra warmth)
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, for traditional flavor)
- For the Apple Topping:
- 3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1 tbsp lemon juice
- 1 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- Optional Topping:
- 1/4 cup sliced almonds for garnish
- Powdered sugar for dusting
Instructions
- Prepare the Pan and Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan (or a regular 9-inch cake pan). - Prepare the Apple Topping:
In a medium bowl, toss the sliced apples with lemon juice, granulated sugar, and cinnamon. Set aside. - Make the Cake Batter:
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and cardamom. In another bowl, whisk together the melted butter, eggs, milk, vanilla extract, and almond extract until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. - Assemble the Cake:
Pour the batter into the prepared pan and smooth the top with a spatula. Arrange the apple slices on top in a circular pattern, slightly pressing them into the batter. Sprinkle sliced almonds on top, if using. - Bake:
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. The cake should spring back slightly when pressed. - Cool and Serve:
Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if desired. Enjoy warm or at room temperature!
Notes
- For a more decadent flavor, drizzle a bit of caramel sauce over each slice before serving.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.