My mom used to make this Swedish Apple Cake for family gatherings, and it was always the first dessert to disappear!
Swedish Apple Cake (Äppelkaka) is known for its high fruit-to-batter ratio, resulting in a moist, custard-like center and a crisp, sugary top. Unlike traditional American apple cakes, the Swedish version often skips the heavy spices to let the natural tartness of the apples shine through.
Swedish Apple Cake
Ingredients
The Batter:
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ cup unsalted butter, melted
The Apples:
- 3-4 large Granny Smith or Honeycrisp apples, peeled and sliced
- 2 tbsp granulated sugar (for topping)
- 1 tsp ground cinnamon (optional)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or deep pie dish.
- Cream the Eggs: In a large bowl, beat the eggs and 1 cup of sugar together until the mixture is pale and doubled in volume (about 3-4 minutes). Stir in the vanilla extract.
- Combine: Sift the flour and baking powder into the egg mixture. Gently fold them in until just combined, then pour in the melted butter and stir until smooth.
- Layer the Fruit: Pour the batter into the prepared pan. Arrange the apple slices on top, pressing them slightly into the batter. They should be packed tightly; as the cake bakes, the batter will rise up around them.
- Top and Bake: Mix the remaining 2 tablespoons of sugar with cinnamon (if using) and sprinkle evenly over the top.
- Bake: Bake for 40-45 minutes until the top is golden brown and a toothpick inserted into the cake portion comes out clean.
Serving Tip: This cake is best served warm with a dollop of whipped cream or a side of vanilla sauce (Vaniljsås), which is the traditional Swedish accompaniment.
