Description
Swedish Apple Cake is a moist and tender dessert featuring layers of thinly sliced apples and a cinnamon-spiced batter. This classic Scandinavian treat combines the natural tartness of apples with a sweet, buttery cake base, finished with a crunchy sugar topping. Perfect for fall baking, it is delicious served warm or at room temperature, and pairs wonderfully with whipped cream or vanilla ice cream.
Ingredients
Scale
Apples
- 2 medium apples (peeled, cored, and thinly sliced)
- 1 tablespoon lemon juice
Cake Batter
- ¾ cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons milk
Topping
- 2 tablespoons turbinado sugar (or granulated sugar)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to ensure the cake releases easily after baking.
- Prepare apples: Toss the peeled, cored, and thinly sliced apples with lemon juice to prevent browning and set aside while you prepare the batter.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the cake.
- Add eggs and vanilla: Beat in the eggs one at a time to ensure thorough mixing, followed by the vanilla extract for added flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to evenly distribute the leavening agent and spices.
- Combine wet and dry ingredients: Add the dry ingredient mixture to the wet mixture alternately with milk, mixing just until combined to maintain a tender cake texture.
- Layer batter and apples: Spread half of the batter evenly into the prepared pan, then layer half of the sliced apples over it. Repeat with the remaining batter and apple slices, creating two distinct layers.
- Add topping: Sprinkle the top layer with turbinado sugar, which will create a crisp, caramelized topping as the cake bakes.
- Bake the cake: Place the pan in the oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top has turned golden brown.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
- This cake is delicious on its own or served with whipped cream or vanilla ice cream for added indulgence.
- Tart apples such as Granny Smith or Honeycrisp work best to balance the sweetness of the cake.
- Use softened butter at room temperature for easier creaming.
- Do not overmix the batter after adding the dry ingredients to keep the cake tender.
