Description
This Swedish Apple Cake with Caramel is a delightful autumn dessert featuring tender apples infused with warm cinnamon and nutmeg, baked into a moist cake. The sweet caramel sauce poured over the top and baked again provides a luscious, crackling finish that makes each slice irresistibly rich and flavorful.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 1 1/3 cups brown sugar
- 2 tablespoons half & half
- 4 tablespoons butter
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and sugar until the mixture becomes light and smooth, creating a fluffy base for the cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter.
- Fold in Apples and Nuts: Gently fold in the diced peeled apples along with the optional chopped pecans or walnuts for added texture and flavor.
- Pour Batter and Bake: Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Caramel Sauce: While the cake bakes, combine brown sugar, half & half, and butter in a small saucepan over medium-low heat. Stir frequently until the mixture becomes smooth and combined to form a luscious caramel sauce.
- Top Cake with Caramel: Once the cake is baked, remove it from the oven and pour the warm caramel sauce evenly over the top.
- Bake to Set Caramel: Return the cake to the oven for an additional 10-15 minutes, allowing the caramel to set and the surface to slightly crack, adding a pleasing texture.
- Cool and Serve: Let the cake cool in the pan for at least 15 minutes before carefully removing the sides of the springform pan. Slice and serve the cake warm or at room temperature for best flavor and texture.
Notes
- Peeling and dicing the apples ensures an even texture throughout the cake.
- Optional nuts add crunch but can be omitted for a nut-free version.
- Use a light-colored baking pan to prevent over-browning.
- The caramel sauce can be prepared ahead and gently reheated before pouring.
- Allowing the cake to cool slightly before serving enhances flavor absorption.
