Swedish Apple Cake with Caramel Drizzle Recipe
This Swedish Apple Cake is a moist, warmly spiced dessert featuring tender apples folded into a cinnamon and nutmeg-infused batter. It’s topped with a rich, buttery caramel glaze that’s poured on mid-bake for a luscious, crackly finish. Perfect for cozy gatherings, this cake serves 6-8 and combines comforting autumn flavors in a simple yet impressive springform pan bake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
Ingredients
Cake
- ½ cup butter, room temperature
- 1 ⅔ cups sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 3 cups diced and peeled apples (about 2 large apples)
- Optional: ¼ cup chopped pecans or walnuts
Caramel Topping
- 1 ⅓ cups brown sugar
- 2 tablespoons half & half
- 4 tablespoons butter
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 9-inch springform pan to prevent sticking and ensure easy removal of the cake.
- Sift dry ingredients: In a small bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg. This step ensures the spices and leavening agents are evenly distributed.
- Cream butter and sugar: In a large mixing bowl, beat the room temperature butter and sugar until the mixture is smooth and creamy. This helps create a light texture in the cake.
- Add eggs and vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then stir in the vanilla extract to enhance the flavor.
- Combine wet and dry ingredients: Gradually mix the sifted dry ingredients into the wet ingredients, stirring just until combined to avoid overmixing and toughening the cake.
- Fold in apples and nuts: Gently fold the diced apples and optional chopped nuts into the batter, ensuring an even distribution without crushing the fruit.
- Bake the cake initially: Pour the batter into the prepared springform pan. Bake for 30 minutes while you prepare the caramel topping.
- Make the caramel topping: In a small saucepan over medium-low heat, combine the brown sugar, half & half, and butter. Stir frequently until the mixture is smooth and fully combined. Do not bring to a full boil to avoid burning.
- Add caramel and finish baking: Remove the partially baked cake from the oven and pour the warm caramel evenly over the top. Return the cake to the oven and bake for an additional 10-15 minutes, or until the caramel is crackling and the cake is cooked through the center.
- Cool and serve: Allow the cake to cool in the pan for at least 15 minutes to let the caramel set and flavors meld. Then slice and serve warm or at room temperature for a delicious dessert.
Notes
- You can substitute Granny Smith or other tart apples to balance the sweetness.
- For a nut-free version, omit the chopped pecans or walnuts.
- Ensure butter is at room temperature for easier creaming with sugar.
- Use a springform pan for easy removal and clean presentation.
- Do not overbake; check for doneness with a toothpick inserted into the center.
