Swedish Apple Cake (Äppelkaka)

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There’s nothing quite like a cozy apple dessert to celebrate the flavors of fall, and this Swedish Apple Cake (Äppelkaka) is one of the best. 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 with your afternoon coffee, this simple and rustic Swedish apple cake is sure to become a seasonal favorite.

Slice of Swedish Apple Cake on a plate next to a fork, apple and plaid napkin.

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

If you love 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. For more ideas, check out this Ultimate Guide to Swedish Fika.

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Ingredients
How to Make Swedish Apple Cake (Äppelkaka)
Expert Tips
Recipe FAQs
Related Recipes
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Ingredients

Apples - Be sure and use Granny Smith Apples or another sturdy variety that will hold its shape when cooked.
Unsalted butter
Light brown sugar
Ground cinnamon
All-purpose flour
Baking powder
Salt
Ground cardamom
Granulated sugar
Large eggs
Sugar
Vanilla extract

See recipe card for exact amounts and detailed instructions.

How to Make Swedish Apple Cake (Äppelkaka)

Step 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.

Cooked apple slices in a skillet with a rubber spatula.

Step 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.

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

Apple cake batter in a bowl with a whisk.

Step 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.

Step 5: 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.

Step 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.

Step 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.

Step 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. Granny Smiths will do just that.
Don't overmix the batter once you add the flour. Vigorously mixing a cake batter after the flour is added activates the gluten and can cause your cake to be tough in texture. Mix so that the flour is JUST incorporated, no more.
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.
Don't skip the step of making the quick syrup and brushing the top of the cake after it has baked. This step really takes this cake from good to great and gives it a gorgeous shine at the end.

Recipe FAQs

How do I store this Swedish Apple Cake?

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.

What if I don't have a springform pan?

You can use a regular 9 inch cake pan but it won't be easy to remove the whole cake from the pan for serving. But you can always just cut and serve slices of the cake from inside the pan.

Slice of Swedish Apple Cake on a plate next to a fork.

Looking for more delicious Scandinavian cake recipes? I've got you covered:

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