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
Scale
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
