Description
This Swedish Apple Cake with Caramel is a moist, warmly spiced dessert featuring diced apples folded into a delicate cinnamon and nutmeg batter, baked to perfection, and topped with a luscious homemade caramel sauce. Ideal for cozy gatherings, it combines a tender crumb with sweet, sticky caramel for an indulgent treat.
Ingredients
Scale
Cake Batter
- 1/2 cup butter, room temperature
- 1 2/3 cups sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 cups diced and peeled apples (about 2 large apples)
- Optional: 1/4 cup chopped pecans or walnuts
Caramel Sauce
- 1 1/3 cups brown sugar
- 2 tablespoons half & half
- 4 tablespoons butter
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly to prevent sticking and allow easy cake removal.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg. This ensures an even distribution of dry ingredients and a smooth batter.
- Cream butter and sugar: In a large mixing bowl, beat the room temperature butter and sugar together until the mixture is light, fluffy, and smooth. This step is key for a tender cake texture.
- Add eggs and vanilla: Add eggs one at a time to the creamed butter and sugar, mixing well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually fold the sifted dry ingredients into the wet mixture just until combined, careful not to overmix to avoid a dense cake.
- Incorporate apples and nuts: Gently fold in the diced peeled apples and optional chopped pecans or walnuts, distributing them evenly throughout the batter.
- Fill pan and bake: Pour the cake batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center emerges clean.
- Make caramel sauce: While the cake bakes, combine the brown sugar, half & half, and butter in a small saucepan over medium-low heat. Stir frequently until the ingredients melt and combine into a smooth caramel sauce.
- Top cake with caramel: Once the cake is baked, remove it from the oven and immediately pour the warm caramel sauce evenly over the top surface.
- Caramel set bake: Return the cake to the oven for an additional 10-15 minutes until the caramel sets and develops slight cracking on the surface, adding texture and visual appeal.
- Cool and serve: Allow the cake to cool in the springform pan for at least 15 minutes before releasing the sides. Slice and serve warm or at room temperature for best flavor and texture.
Notes
- Using a springform pan helps with easy removal of this moist cake without damage.
- Pecans or walnuts add nice crunch but are optional depending on preference or allergies.
- Ensure apples are peeled and diced evenly for consistent baking and texture.
- If desired, serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.
- This cake is best enjoyed within 2 days but can be stored covered at room temperature.
