Description
This Swedish Apple Cake with Caramel is a moist, warmly spiced dessert perfect for autumn or any cozy occasion. Made with tender apples, cinnamon, nutmeg, and a rich caramel topping, this cake combines classic flavors and textures to create a comforting treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup butter, room temperature
- 1 2/3 cups sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
Fruit and Nuts
- 3 cups diced and peeled apples (about 2 large apples)
- Optional: 1/4 cup chopped pecans or walnuts
Caramel Sauce
- 1 1/3 cups brown sugar
- 2 tablespoons half & half
- 4 tablespoons butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to prevent the cake from sticking and facilitate easy removal.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside to evenly combine the spices and leavening with the flour.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar until light and smooth, creating a fluffy base for the cake batter. Add eggs one at a time, beating well after each addition to ensure even incorporation. Stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet mixture just until combined without overmixing to keep the cake tender. Fold in the diced apples and optional nuts gently.
- Bake the Cake: Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Prepare Caramel Sauce: While the cake bakes, combine brown sugar, half & half, and butter in a small saucepan over medium-low heat. Stir frequently until the sauce is smooth and fully combined, creating a luscious caramel topping.
- Add Caramel and Bake Again: Once the cake is done baking, remove it from the oven and pour the caramel sauce evenly over the top. Return the cake to the oven and bake for an additional 10-15 minutes until the caramel sets and the surface slightly cracks, adding texture and flavor.
- Cool and Serve: Let the cake cool in the pan for at least 15 minutes before removing the sides of the springform pan. Slice and serve warm or at room temperature for best flavor.
Notes
- Using a springform pan makes it easier to remove the cake without damaging its shape.
- For extra crunch, nuts like pecans or walnuts can be added or omitted based on preference or allergies.
- Make sure apples are peeled and diced uniformly to ensure even baking and texture.
- The caramel sauce can be reheated gently if it hardens before serving.
- The cake tastes even better the next day as the flavors meld, but it’s delicious fresh from the oven as well.
