Swedish Apple Cake with Caramel Topping – A Family Favorite

This Swedish Apple Cake with Caramel Topping is a dessert that's always a crowd-pleaser. Filled with tender, spiced apples and topped with a rich caramel sauce, it’s perfect for family gatherings or any special occasion.

INGREDIENTS

• Butter: ½ cup of butter at room temperature for a smooth, rich batter.
• Sugar: 1 ⅔ cups of sugar to sweeten the cake and create a golden crust.
• Eggs: 2 large eggs to bind the ingredients and add moisture.
• Vanilla Extract: 1 ½ teaspoons of vanilla to enhance the flavors in the cake.
• All-Purpose Flour: 1 ½ cups of flour for structure and a tender crumb.
• Baking Soda: 1 teaspoon to give the cake a light rise.
• Salt: 1 teaspoon to balance the sweetness.
• Cinnamon: 1 ½ teaspoons of ground cinnamon for a warm, spiced flavor that complements the apples.
• Nutmeg: ½ teaspoon of nutmeg for a subtle depth of flavor.
• Apples: 3 cups of peeled, diced apples (about 2 large apples), providing moisture and sweetness.
• Optional Nuts: ¼ cup of chopped pecans or walnuts for added crunch.

For the Caramel Topping:

• Brown Sugar: 1 ⅓ cups of brown sugar for a rich caramel flavor.
• Half & Half: 2 tablespoons to create a creamy caramel consistency.
• Butter: 4 tablespoons to add richness to the caramel.

INSTRUCTIONS

Step 1: Preheat the 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.

Step 2: Mix Dry Ingredients

In a small bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg. This ensures that the spices are evenly distributed and that there are no lumps in the dry ingredients.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the room temperature butter and sugar together until smooth and creamy. This step helps incorporate air into the batter for a light texture.

Step 4: Add Eggs and Vanilla

Add the eggs to the butter-sugar mixture, one at a time, beating well after each addition. Mix in the vanilla extract until everything is well combined.

Step 5: Combine Wet and Dry Ingredients

Slowly mix the sifted dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix to keep the cake light and tender.

Step 6: Fold in Apples and Nuts

Gently fold the peeled, diced apples and chopped nuts (if using) into the batter. The apples will add moisture to the cake while the nuts provide a pleasant crunch.

Step 7: Bake the Cake

Transfer the batter into the prepared springform pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Make the Caramel Topping

While the cake is baking, prepare the caramel. In a small saucepan over medium-low heat, combine the brown sugar, half & half, and butter. Stir frequently until the mixture is smooth and fully combined. There's no need to bring it to a full boil—just heat it enough to melt the ingredients together.

Step 9: Add Caramel to the Cake

When the cake has been baking for about 30 minutes, remove it from the oven and pour the caramel sauce over the top. Return the cake to the oven for an additional 10-15 minutes, or until the caramel begins to crackle and the cake is cooked through.

Step 10: Cool and Serve

Once baked, allow the cake to cool for at least 15 minutes before slicing. This will help the caramel set and the flavors meld together.

Serving and Storage Tips

• This cake is best served warm, allowing the caramel topping to be gooey and delicious.
• Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• Store any leftover cake in an airtight container at room temperature for up to 3 days.
• If you need to store it longer, the cake can be refrigerated for up to 5 days. Let it come to room temperature or warm it slightly before serving.

Helpful Notes

• If you don’t have a springform pan, a regular 9-inch cake pan will work just fine—just be sure to grease it well.
• You can switch up the spices by adding a pinch of allspice or cloves for a deeper flavor.
• For a nuttier version, add a few more chopped nuts to the batter or sprinkle them on top before baking.
• If you prefer a smoother texture, you can omit the nuts altogether and focus on the tender apples and caramel topping.

Tips from well-known chefs

• Pastry chef Anna Olson recommends tossing the diced apples in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the cake.
• Chef Magnus Nilsson suggests using a combination of tart and sweet apples to create a more balanced flavor in your apple cakes.
• Baker Duff Goldman advises letting the caramel cool slightly before pouring it over the cake to avoid over-soaking the cake and to get a perfect topping layer.