Description
This Swedish Apple Cake with Caramel is a rustic and comforting dessert featuring tender cake layers infused with warm spices, topped with thinly sliced apples and a rich homemade caramel sauce. Perfect for fall or any time you crave a cozy treat, it’s best enjoyed warm or at room temperature, optionally paired with whipped cream or vanilla ice cream.
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
- Preparation: Preheat your oven to 350°F (175°C). Grease a 9-inch springform or round cake pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground cardamom, and salt until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar using an electric mixer or by hand until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Eggs, Vanilla, and Sour Cream: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition. Then stir in the vanilla extract and sour cream until the batter is smooth and uniform.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, folding or mixing gently until just combined to avoid overmixing and ensure a tender crumb.
- Assemble Cake: Spread the batter evenly in the prepared pan. Neatly arrange the thinly sliced apples on top in a circular, overlapping pattern, pressing them gently into the batter to secure them.
- Bake: Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the apples are tender.
- Cool Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then carefully remove the sides of the springform pan and let it cool slightly on a wire rack.
- Prepare Caramel Sauce: While the cake bakes, combine the granulated sugar and water in a saucepan over medium heat. Stir just until the sugar dissolves, then stop stirring and allow the mixture to boil until it turns a deep golden color, about 6 to 8 minutes.
- Finish Caramel Sauce: Remove the caramel from heat and carefully stir in the heavy cream and unsalted butter; be cautious as it will bubble vigorously. Add a pinch of salt and stir until the sauce is smooth and glossy. Let the sauce cool slightly before use.
- Serve: Drizzle the warm caramel sauce over the cooled or slightly warm cake before serving. Enjoy as is or with whipped cream or vanilla ice cream for extra indulgence.
Notes
- Best served warm or at room temperature for the fullest flavor and tender texture.
- Pairs beautifully with whipped cream or vanilla ice cream to complement the spiced apple flavors.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
