Swedish Apple Cake
Mom’s Old Fashioned Swedish Apple Cake recipe makes the most amazing Fall desert. So moist with flavors of cinnamon, nutmeg and the best caramel topping. Chunky apple bits and pecans makes this cake over the top delicious.
This post may contain affiliate links which I earn a small portion in sales if a purchase is made. Rest assured though, it is never at any additional cost to you.
Swedish Apple Cake: A Family Treasure
Sorting through my late parents’ possessions after they passed away was an emotionally gut-wrenching process. However, discovering their cherished family keepsakes brought me an immense amount of joy. Treasured family recipes like my Mom’s Old Fashioned Peanut Brittle, Cornbread and Apple Sauce Spice Cake was a tasty blessing.
This Swedish Apple Cake recipe was one of those cherished treasures. It was passed down to my mom from one of her aunts and God only knows how old this recipe really is.
I have made only a few small changes that improves the cake slightly, but on the whole, this cake is amazing.
It is super moist, incredibly flavorful and just tastes like home. If you need a delicious Fall dessert and you love apples, this cake is for you.
What Is Swedish Apple Cake?
The best way to describe Swedish Apple Cake is a dessert that is as a cross between a cake and a pie. It is rich, moist and very buttery due to the caramel topping. However, not every version of Swedish Apple Cake has a caramel topping. Some versions have a very simple approach while other versions are served with a vanilla sauce.
Best Practices
- Set the butter out on the counter either the night before or about 3-4 hours before baking to let it come to room temperature.
- Cream the wet ingredients as much as desired and stir the dry ingredients as much as desired, but only mix the wet and dry ingredients just until combined.
- Cut apple pieces into small chunks for even baking. This also will help prevent the cake from crumbling while serving.
Ingredients Needed
Cake
- Unsalted Butter– Butter adds moisture, richness, and amazing flavor to this apple cake.
- Granulated Sugar– Provides sweetness and moisture by attracting and retaining hydration.
- Eggs– Binds the ingredients together providing structure and moisture.
- Vanilla Extract– Adds a delicious vanilla flavor that enhances the apple and caramel flavors.
- All-Purpose Flour– A common flour that most of us have on hand that yields a tender and yet sturdy cake.
- Salt– A small amount of salt balances sweetness and enhances other flavors.
- Baking Soda– When combined with acidic ingredients like apples, baking soda produces carbon dioxide bubbles that makes cakes rise.
- Nutmeg and Cinnamon– Adds warmth, spice, and subtle sweetness that pairs beautifully with apples.
- Granny Smith Apples– Chopped apples add chunks of sweet fruit and moisture throughout. Apples soften as they bake while retaining a bit of texture.
- Pecans– Provides a nice crunch while also contributing a nutty richness.
Caramel Topping
- Brown Sugar– An important part of the caramel topping that provides a molasses flavor while also contributing the rich color and flavor to the caramel.
- Milk– Adds creaminess to the caramel and helps to prevent the caramel from hardening too much.
- Butter– Provides a silky texture to the caramel while booting the richness and depth of flavor.
How To Make
Instructions for the Cake
- Preheat oven 350°F. Grease 9-inch springform pan.
- Cream butter & sugar. Beat in eggs & vanilla.
- Sift dry ingredients in separate bowl.
- Add dry to wet in 2 batches. Mix just until blended.
- Stir in apples & nuts.
- Bake 40 mins.
Caramel Topping Instructions
- After 30 mins baking, melt butter in saucepan with brown sugar & milk. Mix well.
- Remove cake at 40 mins. Put pan on cookie sheet.
- Pour caramel over top. Bake 20 more mins.
- Cool and serve.
Key Notes About This Swedish Apple Cake
Changes From the Original Recipe
Below I have listed the changes from the original recipe that I have found helped to improved the quality of the final product.
- Baking Time– The original recipe called for baking 25 minutes before adding the caramel topping. However, I have found that the center does not cook enough with only 25 minutes. Please bake a full 40 minutes before adding the caramel sauce (bake another 20 mins after that) for the most ideal final product.
- Cake Pan– I found that this recipe works best in a 9 inch springform pan.
- Butter– Butter was substituted for the original ingredient of shortening because of shortening’s possible health risks.
- Nuts– Pecans taste amazing in this cake but please feel free to use your favorite nut.
- Milk or Half and Half– Either milk or half an half will create luxurious caramel topping.
Best Apples To Use
Because this cake is on the sweeter side, I do recommend using a tart apple such as Granny Smith, Mcintosh or Braeburn apples.
How to Pare Apples
To pare an apple simply means to peel its skin and remove its core. First use this tool for the peeling. Once the skin has been removed, carefully cut the apple into wedges and remove the inner part of each wedge (the core) using a paring knife. Once the wedges have their core removed, cut into small chunks.
Variations
While the basic recipe for Swedish Apple Cake is delicious on its own, there are several variations and additions you can consider to customize the flavor and texture. Here are a few ideas:
- Spices- Experiment with different spices to enhance the flavor profile of the cake. In addition to nutmeg and cinnamon, you can try adding a pinch of cloves, ginger, or cardamom to add depth and warmth.
- Citrus Zest- Add some zest from an orange or lemon to the batter for a bright and citrusy twist. This can complement the flavors of the apples beautifully.
- Dried Fruits- Consider incorporating dried fruits such as raisins, cranberries, or chopped apricots into the cake batter. Soak them in warm water or juice beforehand to plump them up and prevent them from drying out during baking.
- Cream Cheese Swirl- Create a cream cheese swirl by beating softened cream cheese with sugar and vanilla until smooth. Dollop spoonfuls of the cream cheese mixture onto the cake batter and swirl it gently with a knife for a marbled effect.
- Streusel Filling- Create a streusel filling by mixing flour, brown sugar, butter, and spices. Pour half of the cake batter into the pan, sprinkle the streusel mixture over it, and then top it with the remaining batter. This will create a layered effect within the cake.
Frequently Asked Questions
Why do I need to sift the dry ingredients before adding them to the batter?
Flour and other dry ingredients can sometimes form lumps or clumps during storage. Sifting helps to break up these lumps and ensures that the ingredients are evenly distributed in the batter. Sifting also incorporates air into the dry ingredients, resulting in a lighter and fluffier texture in the final baked goods. It helps create a more tender cake.
What if I don’t have a sifter?
You can use a wire whisk to vigorously whisk the dry ingredients together in a bowl. This helps to break up any lumps and incorporates air into the mixture. Also, this fine mesh strainer is a handy tool with multiple purposes such as sifting and straining.
Can I use a different type of flour instead of all-purpose flour?
In general, it is possible to substitute different types of flour in a recipe, but it may affect the texture and flavor of the final product. When making substitutions, it’s best to start with small changes and gradually experiment to find the right balance for your taste and dietary needs. Remember that altering the type of flour may result in a slightly different texture and taste, but it can still yield a delicious cake. Here are a few considerations when substituting flour in the Swedish Apple Cake recipe:
- Bread Flour- Bread flour may be used as a substitute since it has a somewhat similar protein content to all-purpose flour. However, using cake flour, which has less protein, might result in a slightly lighter and more delicate texture.
- Whole wheat flour– If you prefer a heartier and nuttier flavor, you can substitute a portion of the all-purpose flour with whole wheat flour. However, keep in mind that whole wheat flour absorbs more liquid, so you may need to adjust the quantities and possibly add a bit more moisture to the batter.
- Gluten-free flour- If you require a gluten-free option, you can use a gluten-free all-purpose flour blend as a substitute. Keep in mind that different gluten-free flours have varying textures and properties, so it’s essential to choose a blend specifically formulated for baking such as this one.
Can I use a different type of sugar for the caramel topping?
Yes, here are a few suggestions:
- Dark brown sugar- Dark brown sugar has a higher molasses content than light brown sugar, which will result in a deeper and richer flavor in the caramel. The consistency and texture of the caramel may be slightly different, but it should still work well as a topping.
- Granulated sugar- If you don’t have brown sugar on hand, you can use granulated sugar as a substitute. Keep in mind that granulated sugar will result in a lighter-colored caramel with a slightly different flavor profile. The texture might be slightly different as well.
- Coconut sugar- Coconut sugar can be used as an alternative to brown sugar. It has a similar color and flavor profile, offering a hint of caramel flavor. The texture of the caramel may be slightly different, but it should still work as a suitable replacement.
What are other nut options that would work well for this cake?
If you would like to substitute or add different nuts to the Swedish Apple Cake recipe, there are several options you can consider. Here are a few nut suggestions that could complement the flavors of the cake:
- Walnuts- Walnuts have a mild, slightly bitter flavor and a nice crunch. They are a common choice in apple desserts and would work well in this cake.
- Almonds- Almonds have a subtly sweet and slightly nutty flavor. Chopped or sliced almonds can add a pleasant crunch to the cake.
- Hazelnuts- Hazelnuts have a rich, slightly sweet flavor. They can be toasted and roughly chopped to add a delightful texture and nuttiness to the cake.
- Cashews- Cashews have a creamy and buttery taste. While they have a milder flavor compared to other nuts, they can still add an interesting texture and a touch of sweetness.
Can I skip adding nuts to the cake?
Yes, you can definitely skip the nuts in the Swedish Apple Cake recipe if you prefer or have an allergy or dietary restriction. Nuts in recipes often add texture and flavor, but they are not essential to the structure of the cake. Skipping them should not significantly impact the overall outcome of the recipe.
How do I store this cake?
Store the cake at room temperature or in a cool, dry place. Avoid storing it in direct sunlight or near a heat source, as this can cause the cake to spoil or dry out.
If you live in a particularly warm or humid climate, it may be best to store the cake in the refrigerator to prevent spoilage. In this case, keep the cake covered to avoid it absorbing any odors from the refrigerator.
Properly stored, the cake should remain fresh for 2-3 days at room temperature or up to 5-7 days when refrigerated.
Can I freeze this cake?
If you need to store the cake for a longer period, it can be frozen. Wrap individual slices or the whole cake tightly in plastic wrap and place it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw the frozen cake slices in the refrigerator overnight before serving.
More Delicious Apple Recipes
Mom’s Old Fashioned Swedish Apple Cake
Ingredients
Cake
- 1/2 cup unsalted butter * room temperature (1 stick)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp nutmeg
- 1 tsp cinnamon
- 3 cups chopped and paried apples *small chunks, about 2 1/2 med apples, see Note #1 below
- 1/2 cup roughly chopped pecans *see Note #2 below
Caramel Topping
- 1 1/2 cups light brown sugar *lightly packed
- 2 tbsp milk *or half and half
- 3 tbsp butter
Instructions
Cake
- Preheat oven to 350℉ and grease a 9 inch springform pan. Set aside.
- Cream butter with sugar. Add eggs and vanilla, beat well
- In a seperate medium bowl sift flour, salt, spices and baking soda. Stir well.
- Working in 2 batches add dry mixture to wet. Mix just until incorporated making sure to scrape down sides of bowl.
- Stir in apples and nuts.
- Bake for 40 mins before adding topping.
Caramel Topping
- After 30 mins of baking add caramel topping ingredients to a small sauce pan.
- Heat on low until butter is melted and sauce is well blended. See Note #3 below.
- Once the first 40 mins of baking is done, remove cake from oven and place springform pan onto sided cookie sheet (to help prevent any spillage from caramel sauce).
- Pour caramel topping evenly over the top of cake and return cake to oven. Bake for an addittional 20 minutes.
- Let cool enough to eat. Serve either warm or cool.
Notes
- Walnuts- Walnuts have a mild, slightly bitter flavor and a nice crunch. They are a common choice in apple desserts and would work well in this cake.
- Almonds- Almonds have a subtly sweet and slightly nutty flavor. Chopped or sliced almonds can add a pleasant crunch to the cake.
- Hazelnuts- Hazelnuts have a rich, slightly sweet flavor. They can be toasted and roughly chopped to add a delightful texture and nuttiness to the cake.
- Cashews- Cashews have a creamy and buttery taste. While they have a milder flavor compared to other nuts, they can still add an interesting texture and a touch of sweetness.
My caramel topping seems gritty, is this normal? I cooked it on the stove as directed, and even simmered it much longer hoping to melt the brown sugar more, but the grittiness is even noticeable when eating the cake. It is delicious though.
Hi Mark. It sounds like you’re really close to nailing that caramel topping but overcooking might be the issue here. When caramel is cooked for too long, the sugar can start to crystallize, which causes that gritty texture.My suggestion is to not worry about melting the sugar, just cook until it is well incorporated. The final baking will do the rest. I’m glad the cake still turned out delicious! This one tweak should take care of the gritty texture.
I made this and it was good but caramel was too sweet ( my recipe was just like this bit used 1 1/3 cup instead of 1.5….the Topping ended up crystallized and neatly like eating a spoonful of brown sugar. The cake was done just fine and the Topping looked like yours. Outside of cutting back on the brown sugar, any suggestions?
Hi Hoyce. Thanks for sharing your experience! Since the sugar doesn’t need to be fully melted in the pan, my suggestion is to cook the topping just until everything is well incorporated, as the baking process will take care of the rest. This will help prevent overcooking which can caused the sugar to become crystalized. To help reduce the sweetness without cutting back on the brown sugar, try adding a pinch of salt. I hope this helps for next time and please let me know how it goes.
This looks so good! What a great combination of flavors!
Thanks for sharing! Does it keep long?
If I freeze this, will it lose crunchy texture on top? thank you!
Hi Beverly. Unfortunately freezing this cake will alter the texture. It will still taste amazing, but the texture will definitely be altered.