Name: Swedish Apple Cake
Prep time: 20 min
Cook time: PT-487973H40M42S
Total time: 1 h 15 min
Cuisine: Swedish
Ingredients: ½ cup butter, room temperature; 1⅔ cups granulated sugar; 2 large eggs; 1½ teaspoons vanilla extract; 1½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; 3 cups peeled, diced apples (about 2 large apples); ¼ cup chopped pecans or walnuts (optional, but so good!); 1⅓ cups brown sugar; 2 tablespoons half-and-half; 4 tablespoons butter

Description

A traditional Swedish apple cake featuring tender spiced cake loaded with fresh diced apples and topped with a show-stopping caramel layer that crackles as it bakes.

Ingredients

For the Cake:

½ cup butter, room temperature
1⅔ cups granulated sugar
2 large eggs
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
3 cups peeled, diced apples (about 2 large apples)
¼ cup chopped pecans or walnuts (optional, but so good!)

For the Caramel Topping:

1⅓ cups brown sugar
2 tablespoons half-and-half
4 tablespoons butter

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Instructions

Step 1: Oven to 350°F. Butter the springform pan really well – I use about a tablespoon because this caramel sticks like crazy.

Step 2: Mix flour, baking soda, salt, cinnamon, and nutmeg in your medium bowl.

Step 3: Beat butter and sugar until fluffy – takes about 5 minutes with my mixer. Add eggs one at a time, then vanilla.

Step 4: Stir in flour mixture until just mixed. Don’t overdo it. Fold in apples and nuts with a spoon.

Step 5: Spread batter in pan. It’s thick, so use a spatula to even it out. Bake 35-40 minutes until a toothpick has just a few crumbs.

Step 6: For caramel: melt butter, brown sugar, and half-and-half in a small pan. Keep stirring and don’t let it boil or it gets weird and grainy.

Step 7: Pour caramel over hot cake and put back in oven 10-15 minutes. It’ll bubble and crack – that’s what you want.

Step 8: Cool 15 minutes minimum. The caramel stays molten hot longer than you think.

Notes

Weigh your apples – I use exactly 12 ounces now after some cakes turned out too wet

Fresh nutmeg if you have it – the pre-ground stuff works but fresh smells incredible

Check your baking soda – mine was expired once and the cake didn’t rise

Make extra caramel – there’s never enough and people always want more

Warm your eggs – I put them in hot water for 5 minutes if I forgot to take them out

Prep Time: 20 minutes
Cook Time: 50-55 minutes
Category: Dessert
Method: Baking
Cuisine: Swedish