Swedish Apple Cake (Äppelkaka)

There is something so homey and cozy about apple desserts, cakes in particular. This simple Swedish Apple Cake is my personal favorite....a deliciously moist cardamom cake topped with cinnamon-y caramelized apples cooked in butter and sugar. It's the perfect accompaniment to your afternoon cup of coffee, particularly during apple season!

Why This Recipe Works

• The cake is moist and tender but also sturdy enough to support that apples on top.
• The apples are cooked in cinnamon, sugar and butter before they go on top of the cake. This ensures perfectly tender, caramelized apples with every bite.
• The leftover syrup from cooking the apples is used as a base for a quick glaze to brush on the apples after the cake is baked. This gives the apples a beautiful sheen and an extra burst of flavor.

The Ingredients

The ingredients are pretty straightforward. The only thing I would note is to be sure and use Granny Smith Apples or another sturdy variety that will hold its shape when cooked. Because the apples caramelize on the stove prior to adding them to the top of the cake, we need an apple that can withstand heat without falling apart.

Equipment Needed

You will need a 9 inch springform pan for this recipe. A springform pan is nice to have for a cake with a topping because the sides of the pan can be removed prior to serving.

How to Make This Recipe

• Begin by preheating the oven to 350 degrees and greasing and flouring 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.
• 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.

• 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 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.

• 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 40-50 minutes.  
• 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.

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.

FAQs

Related Recipes

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

As we begin the transition to fall baking, let this apple cake be one of the treats that makes it into your rotation. It's simple, elegant and delicious...the perfect fall fika treat!

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 3 votes

Print Pin Rate

Course: Fika

Cuisine: Nordic, Scandinavian, Swedish

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

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
• ▢ 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

Instructions

• 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.
• 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.
• 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 40-50 minutes.  
• 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.

Notes

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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