Cozy Swedish Apple Cake (Äppelkaka)

This cozy Swedish Apple Cake (Äppelkaka) is one of my favorite autumn fika bakes. Moist and tender with a hint of cardamom, this traditional Scandinavian cake is topped with buttery cinnamon apples that caramelize beautifully as they bake. Whether you're looking for an easy apple cake recipe a fall gathering, or just a sweet treat to go with your afternoon coffee, this simple and rustic Swedish apple cake is sure to become a seasonal favorite.

In Sweden, äppelkaka is a beloved autumn treat, especially during apple season when backyard trees and orchards are heavy with fruit. I've got a roundup of all of my favorite Scandinavian apple recipes here! It's often served as part of fika, the cherished Swedish coffee break that brings people together over something sweet and a warm beverage.

Looking for more cozy Scandinavian bakes? Don't miss my Cardamom Buns, Swedish Tosca Cake or these Swedish Ginger Cookies (Pepparkakor). Each one is full of Nordic flavor and perfect with a cup of coffee, especially on a chilly fall day.

⭐️⭐️⭐️⭐️⭐️ We loved this cake! Perfectly balanced and so yummy on a winter night. A new favorite recipe for our family. Thank you! - Becky

Ingredients

• Apples - Be sure and use Granny Smith Apples or another sturdy variety that will hold its shape when cooked.
• Sour cream - Full fat greek yogurt or skyr can be used in place of the sour cream.

See recipe card for exact amounts and detailed instructions.

Variations

• Pear Cake - Swap the apples for firm pears for a delicious twist on this recipe!

How to Make Swedish Apple Cake (Äppelkaka)

1. Preheat the oven to 350 degrees and grease and flour a 9 inch springform pan. Peel, core and slice the apples into ½ inch thick slices. Heat the butter in a 12-inch nonstick skillet over medium heat. Add the apples and cook until they begin to brown, about 5-8 minutes.

2. Add the brown sugar and cinnamon. Continue to cook stirring constantly, until sugar dissolves and apples are evenly coated, about 1 more minute.  Remove apples from the heat and set aside.

3. Whisk flour, baking powder, salt and cardamom together in a medium bowl and set aside. 

4. Whisk sugars and eggs together in a large bowl until fully combined. Slowly add melted butter to the sugar and egg mixture and continue whisking until it is uniform in texture.  Add sour cream and vanilla and whisk until fully combined. Add flour mixture and whisk until batter just comes together.

5. Scrape batter into prepared pan and even out the top with a small offset spatula. 

6. Arrange apples over the top of the batter in two concentric circles. The apples should just touch each other but not overlap.  Reserve the butter and sugar mixture that remains in the skillet. Transfer the cake to the oven and bake until golden brown, about 40-50 minutes.  

7. Add a couple of teaspoons of water to the skillet along with the reserved butter and sugar mixture leftover from making the apple topping.  Cook over medium heat until warm and syrupy in texture, about 1-2 minutes.

8. Brush syrup over the top of the cake, particularly the apples. Cool cake for at least 20 minutes on a wire rack and serve.

Expert Tips

• Use a sturdy apple such as the Granny Smith. Because we are sautéing the apples slices before they go on top of the cake, it's important to choose an apple that can withstand a bit of cooking without falling apart or turning to mush.
• Create your circles of apples so that the slices just touch one another rather than overlap. This should give you just the right amount of apples to fill the space of the cake with two circles of slices.
• Save the smaller apple slices for the center circle and leave the very center of the cake empty.

Recipe FAQs

What to Serve with Äppelkaka

My favorite go-withs for apple cake are Creamy Vanilla Sauce (vaniljsås) ice cream (either vanilla or this Homemade Cardamom Ice Cream), or this tangy Whipped Vanilla Skyr Cream. If you want to really take it to the next level, consider drizzling it with this easy 3 Ingredient Salted Caramel Sauce!

Related Recipes

Looking for more delicious Scandinavian cake recipes? Give these a try:

If you tried this Swedish Apple Cake (Äppelkaka) recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!

Recipe

Swedish Apple Cake (Äppelkaka)

An easy and moist cake baked with a hint of cardamom and topped with caramelized apples.  The perfect fall fika treat!

5 from 4 votes

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 10 slices (One 9 inch cake)

Calories: 273kcal

Author: Kristi

Equipment

• 1 9 inch springform pan

Ingredients

For the Apple Topping:

• 3 medium granny smith apples peeled, cored and cut into ½ inch thick wedges (about 1 pound)
• 2 tablespoons unsalted butter
• 3 tablespoons packed light brown sugar
• 1 teaspoon cinnamon

For the Cake:

• 1 cup all-purpose flour (5 ounces)
• 1 teaspoon baking powder
• ½ teaspoon fine salt
• ½ teaspoon ground cardamom
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 large eggs
• 6 tablespoons unsalted butter melted and cooled
• ¼ cup sour cream
• 1 teaspoon vanilla

US Customary - Metric

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Instructions

1. Preheat the oven to 350 degrees.  Grease and flour a 9 inch springform pan.  Make the Apple Topping:  Heat butter in a 12 inch nonstick skillet over medium heat.  Add apples and sauté until they are lightly caramelized, about 5-8 minutes.  Add brown sugar and cinnamon and continue to cook, stirring constantly, until sugar dissolves and apples are evenly coated, about 1 more minute.  Remove apples from the heat and set aside.
2. Make the cake:  Whisk flour, baking powder, salt and cardamom together in a medium bowl and set aside.  Whisk sugars and eggs together in a large bowl until fully combined. Slowly add melted butter to sugar and egg mixture and continue whisking until uniform in texture.  Add sour cream and vanilla and whisk until fully combined. Add flour mixture and whisk until batter just comes together.
3. Scrape batter into prepared pan and even out the top with a small offset spatula.  Arrange apples over the top of the batter in two concentric circles. The apples should just touch each other but not overlap.  Reserve the butter and sugar mixture that remains in the skillet. Transfer the cake to the oven and bake until golden brown and a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached, about 30-40 minutes.  
4. Add a couple of teaspoons of water to the skillet along with the reserved butter and sugar mixture leftover from making the apple topping.  Cook over medium heat until warm and syrupy in texture, about 1-2 minutes. Brush syrup over the top of the cake, particularly the apples. Cool cake for at least 20 minutes on a wire rack and serve.

Video

Notes

To Store:  Cakes are almost always best the day they are made, but if you have leftovers, wrap the cake tightly in plastic wrap and store it at room temperature for up to 2 days. 

To Freeze:  Freeze the entire cake or individual slices for up to 2 months. Be sure to wrap the cake or slices tightly with plastic wrap and then in a layer of foil. To thaw, simply set the cake out at room temperature for a few hours (less time is required for slices). If you would like to serve it warm, simply reheat in a 300 degree F oven until heated through.

Recipe adapted from The Cook’s Illustrated Cookbook and Fika by Anna Brones and Johanna Kindvall.

Nutrition

Calories: 273kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 181mg | Potassium: 104mg | Fiber: 2g | Sugar: 30g | Vitamin A: 393IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg

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Course: Fika

Cuisine: Nordic, Scandinavian, Swedish