Ah, a Swedish Apple Cake (Äppelkaka)—a moist, tender, subtly spiced cake with soft apples baked right in. Here’s a classic recipe:
Ingredients
For the cake:
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3–4 medium apples (Granny Smith or any tart variety), peeled, cored, and sliced
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1 1/2 cups (190 g) all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp salt
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1 tsp cinnamon (optional)
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1/2 cup (115 g) unsalted butter, softened
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1 cup (200 g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup (120 ml) milk
For the topping (optional but traditional):
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2–3 tbsp granulated sugar
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1 tsp cinnamon
Instructions
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Preheat the oven:
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Set to 350°F (175°C). Grease an 8- or 9-inch round cake pan.
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Prepare the apples:
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Peel, core, and slice apples. Arrange them aside.
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Make the batter:
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In a bowl, whisk together flour, baking powder, salt, and cinnamon.
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In another bowl, cream the butter and sugar until light and fluffy.
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Beat in eggs one at a time, then add vanilla.
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Gradually mix in the dry ingredients alternately with milk until smooth.
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Assemble the cake:
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Pour half of the batter into the prepared pan.
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Arrange apple slices over the batter.
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Pour the remaining batter on top and gently spread to cover.
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Optionally, sprinkle with sugar and cinnamon on top for a crunchy, caramelized finish.
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Bake:
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Bake for 40–50 minutes, or until a toothpick inserted in the cake comes out clean.
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Cool & serve:
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Let the cake cool for 10–15 minutes before serving.
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Serve slightly warm or at room temperature, optionally with whipped cream or vanilla ice cream.
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Tips for a Perfect Swedish Apple Cake
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Use tart apples for a nice balance with the sweet batter.
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Slice apples evenly so they bake uniformly.
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For extra flavor, you can add a splash of cardamom to the batter—it’s traditional in Swedish baking.
If you like, I can also give a quick one-bowl version that’s just as moist but simpler, perfect for a weeknight dessert.
Do you want that simplified version too?
