Baking a Delicious Swedish Apple Cake
You want to bake a cake that always works. A cake that is simple but looks like you spent hours on it.
This Swedish Apple Cake is that cake. It’s straightforward and delivers a perfect result every time. Let’s get started.
What You’ll Need
For the Cake Batter:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cardamom
- ½ cup milk or heavy cream
For the Apple Topping:
- 3 medium apples, tart variety like Granny Smith
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Tools You’ll Need
- 9-inch springform pan or round cake pan
- Large mixing bowl
- Electric mixer (handheld or stand)
- Spatula
- Small bowl
- Peeler and knife
- Measuring cups and spoons
Instructions
Step 1: Get your oven ready by preheating it to 350°F (175°C). Grease and flour your 9-inch cake pan.
Step 2: In a large bowl, use an electric mixer to cream the softened butter and 1 ½ cups of sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes.
Step 3: Add the eggs one at a time, mixing well after each one. Scrape down the sides of the bowl to make sure everything is combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, salt, and cardamom.
Step 5: With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix only until just combined.
Step 6: Peel, core, and thinly slice your apples.
Step 7: Pour the batter into your prepared pan and spread it evenly. Arrange the apple slices on top of the batter in a decorative pattern.
Step 8: In a small bowl, mix the 2 tablespoons of sugar and cinnamon. Sprinkle this mixture evenly over the apples.
Step 9: Bake for 50-60 minutes. A toothpick inserted into the center should come out clean. Let the cake cool in the pan for 15 minutes before moving it to a wire rack to cool completely.
Pro Tips
- Choose the Right Apples: Use tart, firm apples. Granny Smith or Honeycrisp hold their shape and provide a nice flavor contrast to the sweet cake.
- Don’t Overmix: Once you add the flour, mix just until you no longer see dry streaks. Overmixing develops gluten and makes the cake tough, not tender.
- Thin Slices are Key: Slice your apples very thinly, about 1/8-inch thick. This helps them cook through and become tender with the cake.
- Cardamom is a Must: Don’t skip the cardamom. It’s the spice that gives Swedish baked goods their unique and wonderful flavor.
Substitutions and Variations
| Ingredient | Substitution/Variation | Notes |
|---|---|---|
| All-Purpose Flour | Gluten-Free 1-to-1 Baking Flour | Use the same amount. Make sure it contains xanthan gum. |
| Unsalted Butter | Dairy-Free Butter Sticks | Use a good quality brand for the best flavor and texture. |
| Milk | Almond Milk, Soy Milk, Oat Milk | Any dairy-free milk will work in the same amount. |
| Apples | Pears | Firm pears are a great substitute and pair well with the spices. |
| Spices | Nutmeg or Ginger | Add ½ teaspoon of nutmeg or ginger along with the cinnamon for a different flavor. |
Meal Pairing and Efficiency
This cake is great on its own but also pairs well with other items. Here are some ideas to make it a more complete treat.
| Pairing Suggestion | Why It Works |
|---|---|
| Vanilla Bean Ice Cream | The cold, creamy ice cream contrasts beautifully with the warm, spiced cake. |
| Freshly Brewed Coffee | A strong cup of coffee cuts through the sweetness and complements the warm spices. |
| Caramel Drizzle | A simple drizzle of caramel sauce over a slice adds another layer of flavor. |
To make your baking more efficient, measure out all your ingredients before you start mixing. This practice, called “mise en place,” saves time and prevents mistakes.
Leftovers and Storage
To store leftovers, cover the cake tightly with plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days.
For longer storage, you can refrigerate it for up to a week. The cake can also be frozen whole or in slices for up to 3 months. Wrap it well in plastic wrap and then foil before freezing.
FAQs
Q1. Why did my cake turn out dry?
Ans: A dry cake is usually caused by overbaking or using too much flour. Make sure you measure your flour correctly by spooning it into the measuring cup and leveling it off. Check the cake for doneness a few minutes before the recipe says to.
Q2. Can I use a different pan size?
Ans: Yes, but you’ll need to adjust the baking time. A smaller, deeper pan will require a longer bake time, while a larger, shallower pan will bake faster. Keep an eye on it.
Q3. Do I have to peel the apples?
Ans: No, you can leave the peels on if you prefer. It adds a bit of color and texture. Just be sure to wash the apples thoroughly.
Wrapping Up
You now have everything you need to make a fantastic Swedish Apple Cake. This recipe is a keeper because it is reliable and delicious.
Go ahead and bake it. Let me know how it turns out in the comments below. I’d be happy to answer any questions you have.
