Swedish Apple Cake with Caramel Topping is a heartwarming dessert perfect for family gatherings or cozy nights in.
The combination of tender spiced apples and a luscious caramel topping makes this cake irresistibly comforting.
The moist, cinnamon-scented base pairs beautifully with the caramel glaze that crackles as it sets. Optional nuts add a delightful crunch, enhancing the texture and flavor.
Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this cake is sure to be a standout centerpiece for any occasion.
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, whichever is your favorite)
Optional: ¼ cup chopped pecans or walnuts.
Caramel
1 ⅓ cup brown sugar
2 tablespoons half & half
4 tablespoons butter.
Preparation
Preheat oven to 350 degrees F and thoroughly grease a 9-inch springform pan.
In a small bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat butter and sugar until smooth, then add eggs one at a time, followed by the vanilla.
Slowly mix the dry ingredients into the wet until just combined, then fold in apples and nuts if using.
Transfer batter to the prepared pan and bake for 35-40 minutes as you prepare the caramel.
Caramel: when cake has been baking for 30 minutes, start the caramel. Add brown sugar, half & half, and butter to a small saucepan over medium-low heat.
Stir often until the mixture is smooth and fully combined, no need to bring to a full boil.
Remove cake from oven and pour caramel over the top. Return cake to oven for additional 10-15 minutes or until caramel is cracking and cake is cooked through the center.
Allow cake to cool at least 15 minutes before slicing.
For variations, you can customize this Swedish Apple Cake to suit your taste.
Try swapping the apples for pears or a mix of apples and pears for a different flavor profile. If you enjoy spices, add a pinch of ground cloves or cardamom to the batter for a warming twist.
For a nuttier taste, replace the pecans or walnuts with almonds or hazelnuts.
To make it a little healthier, you could substitute half of the all-purpose flour with whole wheat flour or reduce the sugar slightly without losing its sweetness.
For a more indulgent version, drizzle extra caramel over the cooled cake or sprinkle with sea salt for a salted caramel finish.
Tips:
Use tart apples like Granny Smith for a balanced sweetness, or sweeter apples like Honeycrisp if you prefer a less tangy flavor.
Ensure the diced apples are cut evenly to allow for uniform baking.
When making the caramel, stir constantly to avoid burning, and make sure the heat stays on medium-low.
Let the cake cool slightly before slicing, as it allows the caramel to set and makes serving easier.
If you don’t have a springform pan, a 9-inch round cake pan works too—just grease it well to ensure easy removal.
Serve with whipped cream or ice cream for an extra decadent dessert!
To store Swedish Apple Cake, first allow it to cool completely to prevent condensation from forming, which can make the cake soggy. Once cooled, follow these guidelines:
Room Temperature: Cover the cake tightly with plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 2 days.
Refrigeration: For longer storage, place the cake in an airtight container or wrap it well with plastic wrap and aluminum foil.
Refrigerate for up to 5 days. Let it come to room temperature before serving or warm it slightly in the microwave or oven for the best texture.
Freezing: To freeze, wrap the cake (whole or in individual slices) tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
Store in a freezer-safe bag or container for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator overnight and warm it in the oven at 300°F (150°C) if desired.
Tip: If you plan to store leftovers, avoid adding extra caramel or toppings until just before serving, as these can make the cake overly moist during storage.