If you’re on the hunt for a show-stopping dessert that tastes as cozy as a hug, look no further than Swedish Apple Cake with Caramel. This classic treat brings together tender, spiced cake, delicate apples, and a dreamy homemade caramel sauce in every bite. Whether you’re serving it up for a fall gathering, a holiday feast, or just a special weeknight treat, this recipe is guaranteed to fill your kitchen with irresistible aromas and make everyone at the table swoon.
Ingredients You’ll Need
What I love most about this recipe is how the simplest ingredients can create something so magical. Every item on this list plays a key role—whether it’s building the cake’s soft crumb, providing a pop of spice, or adding that luscious caramel finish.
- All-purpose flour: The backbone of your cake, giving it a tender, sturdy structure.
- Baking powder & baking soda: A dynamic duo that ensures the cake rises beautifully and stays fluffy.
- Ground cinnamon: Adds warm, familiar spice that pairs perfectly with apples.
- Ground cardamom: A touch of this unique spice brings a subtle floral note and a hint of Swedish tradition.
- Salt: Just a pinch to balance the sweetness and enhance all the flavors.
- Unsalted butter (softened): Gives the cake its rich, buttery flavor and moist texture.
- Granulated sugar: Sweetens the cake and caramel, helping create that golden crust.
- Eggs: Bind the batter and add richness.
- Vanilla extract: Rounds out the flavors and complements the apples.
- Sour cream: Adds moisture and a subtle tang, keeping the cake irresistibly soft.
- Apples (peeled, cored, sliced): The star of the show, offering sweet-tart juiciness and beautiful presentation.
- Heavy cream (for caramel): Turns sugar into a silky-smooth caramel sauce.
- Butter (for caramel): Makes the caramel luscious and shiny.
- Water (for caramel): Helps the sugar dissolve evenly as the caramel comes together.
- Pinch of salt (for caramel): Brings out the deep flavors in your homemade caramel sauce.
How to Make Swedish Apple Cake with Caramel
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan or a round cake pan—this step ensures your cake releases with ease and keeps those lovely apple slices intact when it’s time to serve.
Step 2: Whisk the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, cinnamon, cardamom, and salt. This blend of spices and leaveners is the secret to your cake’s signature rise and delicate warmth.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until the mixture is light and fluffy—about 2 to 3 minutes. This step adds air to the batter, ensuring a tender crumb and a melt-in-your-mouth bite.
Step 4: Add Eggs, Vanilla, and Sour Cream
Beat in the eggs one at a time, making sure each is well incorporated before adding the next. Stir in the vanilla extract and sour cream, mixing until everything is smooth and creamy. The sour cream is your ticket to a moist, flavorful cake.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to your wet mixture. Mix just until combined—over-mixing can make the cake tough, so stop as soon as you don’t see any more dry flour.
Step 6: Arrange the Apples
Spread the batter evenly in your prepared pan. Now, arrange the apple slices on top in a pretty circular pattern, slightly overlapping each one. Gently press them into the batter so they nestle in as the cake bakes.
Step 7: Bake
Bake your Swedish Apple Cake with Caramel for 40 to 45 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes, then remove the springform sides and let the cake cool slightly before adding caramel.
Step 8: Make the Caramel Sauce
In a small saucepan, combine sugar and water over medium heat. Stir gently until the sugar dissolves, then stop stirring and let the mixture bubble until it turns a deep golden color—about 6 to 8 minutes. Remove from heat and carefully add the heavy cream and butter (it will bubble up), then stir in a pinch of salt. Let it cool for a few minutes; the sauce will thicken as it stands.
Step 9: Drizzle and Serve
When your cake is just warm or at room temperature, drizzle the homemade caramel sauce generously over the top. Every slice of Swedish Apple Cake with Caramel will glisten and shine, ready to dazzle your guests.
How to Serve Swedish Apple Cake with Caramel
Garnishes
For that perfect finishing touch, I love to add a dollop of freshly whipped cream or a scoop of vanilla ice cream right alongside each slice. A sprinkle of toasted almonds or a dusting of powdered sugar also looks beautiful and adds a hint of extra flavor and crunch.
Side Dishes
Swedish Apple Cake with Caramel is the star of any dessert table, but it also plays well with others. Try pairing it with a fresh fruit salad, a pot of strong coffee, or a cozy mug of chai tea to balance the sweetness and bring out the cake’s warming spices.
Creative Ways to Present
For a rustic look, serve the cake straight from the pan with caramel sauce on the side for guests to drizzle themselves. If you want to make it extra special, try baking individual mini cakes in ramekins or muffin tins, each topped with its own swirl of caramel. A drizzle of berry coulis or a few edible flowers can make your Swedish Apple Cake with Caramel truly festive.
Make Ahead and Storage
Storing Leftovers
Leftover Swedish Apple Cake with Caramel can be kept covered at room temperature for up to two days, or in the fridge for up to five days. The cake stays moist and delicious, and the flavors only seem to deepen as it sits.
Freezing
If you’d like to make this cake ahead, you can freeze it (without caramel sauce) for up to two months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge, then bring to room temperature before adding fresh caramel and serving.
Reheating
To enjoy the cake warm, simply zap individual slices in the microwave for 10-15 seconds, or reheat in a low oven at 300°F for about 10 minutes. Gently warm the caramel sauce as well, and drizzle just before serving for maximum gooeyness.
FAQs
Can I use a different type Dessert
Absolutely! While tart apples like Granny Smith add a nice balance, you can use any firm apple you love—Honeycrisp, Fuji, or Gala all work beautifully in Swedish Apple Cake with Caramel.
Is it possible to make this cake gluten-free?
Yes, you can swap in your favorite 1:1 gluten-free flour blend for the regular flour. Just make sure it’s a blend designed for baking, and the rest of the recipe remains unchanged.
Can I make the caramel sauce ahead of time?
You can! Make the caramel sauce up to a week in advance and store it in an airtight container in the fridge. Warm gently before drizzling over your cake for that fresh, glossy finish.
What if I don’t have a springform pan?
No problem—a regular 9-inch round cake pan works well. Just be sure to grease it thoroughly, and let the cake cool a bit before turning it out to keep those lovely apples in place.
Can I reduce the sugar in the recipe?
If you prefer a less sweet cake, you can cut the sugar in the batter by about 1/4 cup. The caramel sauce, however, relies on the sugar for its signature flavor and texture, so I wouldn’t recommend reducing it there.
Final Thoughts
There’s nothing quite like the aroma of Swedish Apple Cake with Caramel wafting through the kitchen. I hope this recipe brings as much joy to your table as it does to mine. Gather your favorite people, pour the coffee, and treat yourselves to a slice (or two) of this heartwarming dessert—you just might find it becomes a new tradition.
Print
Swedish Apple Cake with Caramel Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
- Diet: Vegetarian
Description
This Swedish Apple Cake with Caramel is a rustic and comforting dessert featuring tender apple slices baked into a moist sour cream batter, crowned with a luscious homemade caramel sauce. Perfectly spiced with cinnamon and cardamom, it’s an ideal treat for fall or any time you crave a cozy, fruity dessert.
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 medium apples, peeled, cored, and thinly sliced
Caramel Sauce
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- Pinch of salt
Instructions
- Prepare the oven and dry ingredients: Preheat your oven to 350°F (175°C) and grease a 9-inch springform or round cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cardamom, and salt to evenly distribute the leavening agents and spices.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy, about 2 to 3 minutes. This step is crucial for a tender texture.
- Add eggs and flavorings: Add the eggs one at a time, beating well after each addition to ensure they incorporate fully. Stir in the vanilla extract and sour cream until the batter is smooth and creamy.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet batter, mixing gently just until combined to avoid overmixing which can toughen the cake.
- Arrange apples and bake: Spread the cake batter evenly in the prepared pan. Arrange the thinly sliced apples on top of the batter in a circular pattern with slices slightly overlapping, pressing them gently into the batter. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes. Remove the sides of the springform pan and let the cake cool slightly on a rack before adding the caramel sauce.
- Make the caramel sauce: In a saucepan over medium heat, combine the 1/2 cup sugar and 2 tablespoons water. Stir gently until the sugar dissolves, then stop stirring and allow the mixture to boil until it reaches a deep golden color, about 6 to 8 minutes. Remove from heat, carefully whisk in the heavy cream and butter (the mixture will bubble vigorously), then add a pinch of salt and stir until smooth.
- Serve: Let the caramel sauce cool slightly before drizzling over the warm or room temperature cake. Enjoy on its own or with whipped cream or vanilla ice cream.
Notes
- Best served warm or at room temperature for optimal flavor and texture.
- Pairs beautifully with whipped cream or vanilla ice cream for an extra indulgent touch.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
