you're making mealtime meaningful.
Growing up in Michigan’s “fruit belt,” apple season has always been a very big deal in my family. My parents throw an applesauce making party every fall where friends and neighbors all pitch in to make hundreds of jars of applesauce. The event is a potluck affair and there’s no doubt that this Swedish Apple Cake steals the show every time. Super moist and sinfully sweet, I have a very hard time limiting myself to only one slice!
Thankfully, it’s an easy enough recipe that I can make it all fall long without too much hassle. You’ll find all the usual suspects on the ingredient list, but then there’s a delicious caramel topping that gets baked on the cake. This additional step creates the most delightful crunchy texture that really sets this version apart. With plenty of fresh apples in every bite, it really is the perfect fall treat.
There’s nothing like the smell of sweet apples and cinnamon to make your kitchen smell heavenly. Make up a cake or two for your Thanksgiving dinner or just for a cozy baking day at home. Serve it warm with a big scoop of vanilla ice cream or sneak a few bites for breakfast, I won’t judge. There’s no wrong way to enjoy this beautiful Swedish Apple Cake!
Swedish Apple Cake
Yield(s): Serves 6-8
15m prep time
50m cook time
you're making mealtime meaningful.
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
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.
Recipe adapted from Thefedupfoodie.com