Classic Swedish Apple Cake with Caramel Topping 🍏🍎
This Swedish Apple Cake is a beloved dessert that always disappears first at family gatherings. With a moist, spiced cake base and a rich caramel topping, this cake brings the comforting taste of apples and cinnamon together in perfect harmony. Plus, it’s easy to make and guaranteed to be a crowd-pleaser!
Ingredients
For the Cake:
- ½ cup butter, room temperature
- 1 ⅔ cups sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 3 cups diced and peeled apples (approximately 2 large apples, use your favorite variety)
- Optional: ¼ cup chopped pecans or walnuts
For the Caramel:
- 1 ⅓ cups brown sugar
- 2 tablespoons half & half
- 4 tablespoons butter
Directions
1. Preheat and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly, making sure the edges are well-coated.
2. Prepare the Dry Ingredients:
- In a small bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Make the Cake Batter:
- In a large bowl, beat together the butter and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract.
- Slowly incorporate the dry ingredients into the wet mixture, mixing until just combined.
- Fold in the diced apples and, if desired, the chopped pecans or walnuts.
4. Bake the Cake:
- Transfer the batter to the prepared springform pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
5. Make the Caramel:
- While the cake is baking, prepare the caramel. In a small saucepan, combine the brown sugar, half & half, and butter.
- Cook over medium-low heat, stirring constantly, until the mixture is smooth and fully combined. There’s no need to bring the caramel to a full boil.
6. Add the Caramel:
- Once the cake has baked for 30 minutes, remove it from the oven. Pour the prepared caramel over the top of the cake.
- Return the cake to the oven and bake for an additional 10-15 minutes, or until the caramel is cracking and the cake is cooked through in the center.
7. Cool and Slice:
- Allow the cake to cool for at least 15 minutes before slicing and serving. Enjoy your delicious Swedish Apple Cake!
Pro Tips for the Perfect Swedish Apple Cake
- Use Firm Apples: To prevent the apples from turning mushy, choose firm varieties like Granny Smith, Fuji, or Honeycrisp. These hold their shape well during baking.
- Don’t Overmix the Batter: Overmixing the batter can result in a dense cake. Mix just until everything is combined for a light, fluffy texture.
- Caramel Tip: If you prefer a thicker caramel topping, reduce the half & half slightly or cook the caramel a bit longer until it thickens.
FAQs About Swedish Apple Cake
1. Can I use a different type of pan?
Yes! You can use a regular 9-inch round cake pan, but make sure to grease it well. A springform pan makes it easier to release the cake and keep the caramel intact.
2. Can I make this ahead of time?
Definitely! This cake can be made a day ahead. Simply cover it and store it at room temperature. When ready to serve, slice and enjoy!
3. Can I add other fruits?
You can experiment with different fruits like pears or peaches. Just be sure to use firm fruits so they don’t turn mushy during baking.
Common Mistakes and How to Avoid Them
1. Cake Too Dense
- Mistake: Overmixing the batter can make the cake dense.
- Solution: Mix the dry and wet ingredients only until combined. Don’t overwork the batter.
2. Caramel Too Runny
- Mistake: If your caramel doesn’t thicken properly, it may be too runny.
- Solution: Let the caramel cook for a few extra minutes, or reduce the amount of half & half to thicken it up.
3. Apples Turning Mushy
- Mistake: If you use soft apples, they may turn mushy during baking.
- Solution: Stick to firmer apple varieties like Granny Smith or Fuji to ensure they maintain their texture.
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