Description
This Swedish Apple Cake with Caramel is a delightful dessert combining tender apples, warm spices, and a luscious caramel topping. The cake features a moist batter infused with cinnamon and nutmeg, folded with diced apples and optional nuts for added texture. Baked to perfection and topped with a rich caramel sauce that sets beautifully in the oven, this 10-serving cake is perfect for cozy gatherings or a comforting treat any time of year.
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 prevent the cake from sticking.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to ensure even distribution of spices and leavening.
- Cream butter and sugar: In a large mixing bowl, beat the room temperature butter and sugar until the mixture is light and smooth, creating a fluffy base for the cake.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, mixing well after each addition, then stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually mix the sifted dry ingredients into the wet mixture just until combined, avoiding overmixing to keep the cake tender.
- Fold in apples and nuts: Gently fold the diced apples and optional chopped pecans or walnuts into the batter to evenly distribute the fruit and nuts.
- Bake the cake: Pour the batter into the prepared springform pan and smooth the top. 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 caramel sauce is smooth and fully combined.
- Add caramel to cake: Once the cake is done baking, remove it from the oven and pour the caramel sauce evenly over the top of the cake.
- Set caramel topping: Return the cake to the oven for an additional 10-15 minutes to allow the caramel to set and develop a slightly cracked surface.
- Cool and serve: Let the cake cool in the springform pan for at least 15 minutes before removing the sides. Slice and serve warm or at room temperature for the best flavor and texture.
Notes
- You can substitute pears or peaches for apples to vary the fruit flavor.
- For a nuttier texture, increase nuts to 1/2 cup or omit completely if desired.
- If you prefer less sweetness, reduce the sugar slightly but note it may affect caramel consistency.
- Make sure to monitor the caramel closely to prevent burning during cooking.
- This cake is best served fresh but can be stored covered at room temperature for up to 2 days.
