Description
This Swedish Apple Cake is a moist, flavorful dessert featuring tender diced apples infused with warm spices and topped with a luscious homemade caramel sauce. Perfect for cozy gatherings, this cake bakes to golden perfection with a delightful balance of sweetness and spice.
Ingredients
Scale
For the Cake:
- ½ cup butter, room temperature
- 1 â…” cup sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 3 cups diced & peeled apples (approximately 2 large apples)
- Optional: ¼ cup chopped pecans or walnuts
For the Caramel:
- 1 â…“ cup brown sugar
- 2 tablespoons half & half
- 4 tablespoons butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and thoroughly grease a 9-inch springform pan to ensure the cake doesn’t stick during baking.
- Prepare Dry Ingredients: In a small bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a large bowl, beat the room temperature butter and sugar together until the texture is smooth and creamy, which helps create a tender cake crumb.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed butter and sugar mixture, beating well after each addition, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually mix the sifted dry ingredients into the wet mixture, stirring just until combined to prevent overmixing and toughness.
- Fold in Apples and Nuts: Gently fold in the diced apples and chopped pecans or walnuts if using, making sure they are evenly distributed throughout the batter.
- Transfer Batter: Pour the prepared batter into the greased springform pan and spread it out evenly with a spatula.
- Bake the Cake: Place the cake in the preheated oven and bake for 35-40 minutes. Begin preparing the caramel sauce after the cake has been baking for 30 minutes.
- Make the Caramel: In a small saucepan over medium-low heat, combine the brown sugar, half & half, and butter. Stir continuously until the mixture becomes smooth and fully combined, forming a creamy caramel sauce.
- Add Caramel to Cake: Remove the cake from the oven and immediately pour the hot caramel sauce evenly over the top. Return the cake to the oven for an additional 10-15 minutes, or until the caramel sauce is bubbling and the cake is fully cooked through.
- Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature to enjoy the rich flavors and gooey caramel topping.
Notes
- The diced apples can be peeled or left unpeeled based on your preference, but peeling is recommended for a smoother texture.
- Using a springform pan helps with easy removal and presentation of the cake.
- Chopped nuts add a lovely crunch but can be omitted for a nut-free version.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- The caramel sauce is best poured over the cake right after baking to allow it to seep into the warm cake layers.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat before serving if desired.
