Description
This classic Swedish Apple Cake combines tender, cinnamon-spiced cake packed with juicy diced apples and a luscious homemade caramel sauce topping. Perfectly baked and finished with a rich caramel glaze, this cake offers comforting autumn flavors with a delightful balance of sweetness and spice.
Ingredients
Scale
For the Cake:
- ½ cup butter, room temperature
- 1 ⅔ cup sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 3 cups diced and peeled apples (approximately 2 large apples)
- Optional: ¼ cup chopped pecans or walnuts
For the Caramel:
- 1 ⅓ cup brown sugar
- 2 tablespoons half & half
- 4 tablespoons butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and thoroughly grease a 9-inch springform pan to ensure the cake doesn’t stick.
- Prepare Dry Ingredients: In a small bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside for later.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and sugar together until the mixture becomes smooth and creamy, which helps incorporate air for a light texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then stir in the vanilla extract to enhance the cake’s flavor depth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Fold in Apples and Nuts: Gently fold the diced apples and optional chopped pecans or walnuts into the batter, ensuring they are evenly distributed without breaking down the fruit.
- Transfer Batter: Pour the fully combined batter into the prepared springform pan and spread it evenly for uniform baking.
- Bake the Cake: Place the cake in the preheated oven and bake for about 35-40 minutes. Halfway through, prepare the caramel sauce.
- Make the Caramel: While the cake bakes, combine the brown sugar, half & half, and butter in a small saucepan over medium-low heat. Stir frequently until the caramel is smooth and fully combined.
- Add Caramel to Cake: After the cake has baked for 30 minutes, remove it from the oven and pour the prepared caramel sauce evenly over the top. Return the cake to the oven and bake for another 10-15 minutes until the caramel bubbles and the cake is cooked through.
- Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature to enjoy the full flavors and gooey texture.
Notes
- You can substitute half & half with heavy cream for a richer caramel sauce.
- Use tart apples like Granny Smith for a balanced sweet-tart flavor.
- Ensure the butter is at room temperature for easier creaming and better cake texture.
- Optional nuts add a lovely crunch but can be omitted for a nut-free version.
- Cool the cake slightly before serving to allow the caramel to set for easier slicing.
