Swedish Apple Cake
A timeless Scandinavian delight that captures the heart of cozy home baking — soft, buttery, and fragrant with cinnamon. This Swedish Apple Cake is perfect for sharing or savoring solo with a warm drink.
Equipment
- 8-inch round baking pan
- Mixing Bowls
- Electric Mixer
- Whisk
Ingredients
Cake Batter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp ground cinnamon
- 0.25 tsp salt
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp milk
Apple Topping
- 3 medium apples peeled, cored, and thinly sliced (Granny Smith or Honeycrisp preferred)
- 1 tbsp demerara sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round baking pan.
- Peel, core, and thinly slice the apples. Toss with a sprinkle of cinnamon and set aside.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
- In another bowl, beat the butter and sugar until light and creamy. Add eggs one at a time, then mix in the vanilla extract.
- Fold the dry ingredients into the wet mixture alternately with milk until just combined. Do not overmix.
- Spread batter evenly into the prepared pan. Arrange apple slices on top in a circular pattern, pressing gently into the batter.
- Sprinkle demerara sugar over the apples for a golden crust.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before slicing.
Notes
Known as Äppelkaka in Sweden, this cake blends rustic charm with elegance. Serve warm with ice cream or custard for a cozy fika experience.
Storage: Store in an airtight container for 2 days at room temperature or 4–5 days refrigerated. Can be frozen for up to 2 months.