Nothing captures the warmth of home baking like a fresh-baked Swedish Apple Cake. With golden cinnamon apples nestled over a buttery vanilla base, this rustic dessert is a timeless favorite passed down in kitchens for generations. Whether served as a cozy fall treat or a holiday table centerpiece, it’s always the first to disappear.
Why This Apple Cake Is So Loved
It’s soft, comforting, and filled with simple ingredients that speak for themselves. The apples are tossed in cinnamon and sugar to create a warm, caramelized topping that bakes right into the golden crust below. No layering, no fuss just bold, familiar flavors with incredible texture in every bite.
With minimal prep and a single bowl for the batter, this cake is ideal for busy weekends, last-minute guests, or anytime you want a homey dessert without spending hours in the kitchen.
Ingredients That Make It Special
- Butter: Gives the crumb richness and moisture.
- Granulated sugar: Divided for the batter and to sweeten the apple topping.
- Eggs: Help the cake rise and stay tender.
- Vanilla extract: Adds warmth and depth to the base.
- Flour, baking soda, salt: Basic pantry staples that form the structure.
- Cinnamon: Divided for subtle spice in the batter and a bold flavor in the topping.
- Apples: Fresh and tart (like Granny Smith or Honeycrisp) work best to balance the sweetness.
- Lemon juice: Prevents browning and brightens the apple flavor.
Want to explore more cozy apple creations? Try our Soft Apple Cake or the rustic comfort of Apple Slab Pie both easy crowd favorites packed with juicy fruit and cinnamon warmth.
Tools You’ll Need
- 9-inch round cake pan or springform pan
- Mixing bowls and whisk or hand mixer
- Rubber spatula
- Peeler, sharp knife, and cutting board
- Wire rack for cooling
Step by Step to Make Swedish Apple Cake
1: Prepare the Apples
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- Peel, core, and chop 2 medium apples into bite-sized chunks or wedges.
- Toss the apples with 1 tablespoon lemon juice to prevent browning.
- In a small bowl, mix the apples with ⅔ cup granulated sugar and 1 teaspoon ground cinnamon. Set aside to let the flavors meld while you make the batter.
2: Mix the Batter
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or springform pan.
- In a large bowl, cream ½ cup softened butter with 1 cup granulated sugar using a hand mixer or whisk until light and fluffy (about 2-3 minutes).
- Add in 2 large eggs, one at a time, beating well after each addition. Stir in 1½ teaspoons vanilla extract.
- In a separate bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and ½ teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet mixture. Mix just until combined do not overmix. The batter will be thick.
3: Assemble the Cake
- Spread the batter evenly into your prepared pan. It may seem like a thin layer, but it will rise as it bakes.
- Spoon the macerated apple mixture evenly over the top, gently pressing them into the surface so they adhere but are still visible.
4: Bake to Golden Perfection
- Bake the cake at 350°F (175°C) for 40-45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- The apple topping should be slightly bubbling, and the edges of the cake should pull away slightly from the pan.
5: Cool and Serve
- Let the cake cool in the pan for 10-15 minutes before carefully removing to a wire rack.
- Serve warm or at room temperature. Optionally dust with powdered sugar or top with whipped cream or vanilla ice cream.
Chef’s Tip: Use firm, tart apples like Granny Smith or Pink Lady for best results they hold their shape during baking and balance the sweetness of the cake.
Storage, Reheating, and Expert FAQs
This Swedish Apple Cake keeps beautifully, making it an excellent make-ahead dessert. Here’s how to store it and enjoy it even days later:
- Room Temperature: Store covered in a cool spot for up to 2 days.
- Refrigerator: Keeps well for up to 5 days. Let it come to room temperature before serving, or warm briefly in the microwave.
- Freezer: Freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm individual slices in the microwave for 10-15 seconds for a fresh-from-the-oven texture.
FAQs
What apples are best for this cake?
Granny Smith, Honeycrisp, or Pink Lady work best. They hold shape while baking and offer a tart contrast to the sweet crumb.
Can I use brown sugar instead of granulated?
Yes! Brown sugar adds a deeper, caramel-like flavor to both the batter and the apple topping if you prefer a richer taste.
Do I have to peel the apples?
Peeling is recommended for a smoother bite and better texture, but leaving the skins on is fine for a more rustic feel.
Can I make this gluten-free?
Yes just substitute a 1:1 gluten-free flour blend. Make sure it contains xanthan gum or add ½ teaspoon separately.
Should I use a springform pan?
It’s optional, but helpful. A springform pan allows easier release, especially if you plan to serve the cake whole at the table.
