Swedish Apple Cake, or Äppelkaka, is a beautifully rustic dessert that showcases tender caramelized apples nestled atop a soft, spiced cake. This traditional treat is deeply rooted in Swedish kitchens, especially in autumn when apples are at their peak. The combination of tart Granny Smith apples, warm cinnamon, and a hint of cardamom gives it a cozy, aromatic flavor that’s both comforting and elegant.
The apples are first sautéed in butter and brown sugar until golden and soft, then arranged on top of a rich cake batter infused with vanilla and sour cream for moisture. A final brush of warm apple syrup just before serving adds a glossy finish and an extra touch of sweetness. It’s the kind of cake that feels right at home with a cup of coffee or served warm with a scoop of vanilla ice cream.
Why You’ll Love This Recipe
• Caramelized apples create a rich, golden topping
• Cardamom adds a Scandinavian twist to the flavor
• Moist, soft cake that holds its shape beautifully
Ingredients
For the Apple Topping
3 medium Granny Smith apples, peeled, cored, and cut into ½-inch wedges (about 1 pound)
2 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1 teaspoon ground 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 extract
Instructions
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan and set aside.
Prepare the Apple Topping
In a 12-inch nonstick skillet over medium heat, melt the butter. Add the apple wedges and sauté until lightly caramelized and tender, about 5–8 minutes.
Add the brown sugar and cinnamon, stirring constantly until the sugar dissolves and coats the apples, about 1 more minute. Remove from heat and set the apples aside. Leave the remaining butter-sugar mixture in the skillet.
Make the Cake Batter
In a medium bowl, whisk together the flour, baking powder, salt, and cardamom.
In a large bowl, whisk the granulated sugar, brown sugar, and eggs until fully combined and slightly pale.
Slowly stream in the melted butter while whisking until the mixture is smooth.
Add the sour cream and vanilla, whisking until well incorporated.
Gently whisk in the flour mixture until the batter just comes together—do not overmix.
Assemble the Cake
Scrape the batter into the prepared springform pan and smooth the top with an offset spatula.
Arrange the sautéed apple wedges over the batter in two concentric circles, placing them close together but not overlapping. Reserve the skillet and remaining apple syrup for later.
Bake
Bake the cake in the preheated oven for 40–50 minutes, or until golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Glaze the Cake
While the cake cools slightly, add a couple teaspoons of water to the skillet with the reserved butter and sugar from the apples. Heat over medium until it becomes syrupy, about 1–2 minutes.
Brush this syrup over the top of the cake, especially over the apples, for a glossy and flavorful finish.
Cool and Serve
Let the cake cool in the pan on a wire rack for at least 20 minutes before serving. Slice and enjoy warm or at room temperature.
Tips for Success
• Don’t skip brushing the syrup—it adds shine and flavor
• Use tart apples like Granny Smith to balance the sweetness
• Serve with whipped cream or ice cream for a beautiful finish
Storage Options
Store covered at room temperature for up to 2 days
Refrigerate for up to 5 days for longer freshness—rewarm gently before serving
Freezes well without the syrup glaze for up to 2 months
