The first bite of Swedish apple cake is like a soft hug on a chilly afternoon. Honestly, the scent of cinnamon-dusted sliced apples baking in my kitchen still makes me pause and smile every time. I discovered this Swedish apple cake recipe years ago when I was searching for a simple dessert that felt both comforting and a little bit special—and let’s face it, apples and cinnamon are the heart and soul of cozy baking.
I remember making this for my family the first time after a weekend orchard trip. The apples were fresh and tart, and the cake came out golden with a tender crumb—just the right amount of sweetness. This dessert quickly became a staple for us, especially on those days when you crave something homemade but don’t want to fuss with complicated steps. You know what I love most? The sliced apples nestle into the batter, making each bite juicy and flavorful. It’s perfect for busy families, autumn gatherings, or anyone after a taste of Scandinavian tradition right from their own oven.
This Swedish apple cake is more than just a treat—it’s a little ritual of comfort. Whether you’re new to this style of cake or you grew up with it as a Sunday classic, I promise you’ll fall for its rustic charm and simple goodness. After testing this recipe countless times, swapping flours, tweaking spices, and finding the best apple varieties, I’m sharing what works (and what doesn’t) so you get the best results every time. If you’re ready for a dessert that’s as cozy as a hand-knit sweater, this Swedish apple cake recipe is the one you’ll want to bake again and again.
Why You’ll Love This Recipe
- Quick & Easy: You’ll have this Swedish apple cake in the oven within 20 minutes—no fancy mixer required.
- Simple Ingredients: Pantry staples like flour, eggs, butter, and apples—nothing complicated or hard to find.
- Perfect for Any Occasion: Serve it at brunch, enjoy it for dessert after dinner, or bring it to a cozy fall potluck.
- Crowd-Pleaser: Kids love the sweet apple topping, adults appreciate the subtle spice and soft texture.
- Unbelievably Delicious: The sliced apples bake into the cake, making it moist and fragrant. Every bite is comfort food at its best.
What sets this Swedish apple cake recipe apart is the way the apples are sliced and layered on top, then gently pressed into a buttery batter. I use a blend of tart and sweet apples for a balanced flavor, and a hint of cardamom for an authentic Swedish twist. It’s the kind of cake you want to eat warm, maybe with a scoop of vanilla ice cream or a dollop of whipped cream—seriously, that’s a game changer.
After baking this cake more times than I can count (especially during apple season!), I’ve found a few tricks: blend the butter until just creamy, don’t overmix, and always use fresh apples for the best result. That little bit of cinnamon and cardamom? It transforms the whole cake. Swedish apple cake isn’t just another apple dessert—it’s the kind that makes you close your eyes and savor every bite. It’s homey, satisfying, and just a little bit magical. If you want a dessert that’s easy, nostalgic, and sure to get rave reviews, this is your recipe.
Ingredients Needed
This irresistible Swedish apple cake uses wholesome ingredients for a soft, flavorful treat. You probably have most of these on hand, and the recipe is flexible if you want to swap a few things to suit your tastes or dietary needs. Here’s what you’ll need:
- For the Cake Batter:
- 1 cup (120g) all-purpose flour (can use cake flour for extra tenderness)
- 1/2 cup (100g) granulated sugar (swap with coconut sugar for a deeper flavor)
- 1/2 cup (115g) unsalted butter, softened (adds richness and flavor)
- 2 large eggs, room temperature
- 1 tsp baking powder (gives a nice lift)
- 1/4 tsp salt
- 1 tsp vanilla extract (or almond extract for a Swedish twist)
- 1/2 tsp ground cinnamon (essential for cozy flavor)
- 1/4 tsp ground cardamom (optional, but recommended for authentic Swedish taste)
- For the Apple Topping:
- 2–3 medium apples, peeled, cored, and thinly sliced (Granny Smith for tartness, Honeycrisp for sweetness)
- 2 tbsp granulated sugar (for sprinkling on apples)
- 1/2 tsp ground cinnamon (adds warmth)
- 1 tbsp lemon juice (keeps apples bright, prevents browning)
- Optional Add-Ins:
- 1/4 cup chopped walnuts or almonds (for crunch)
- Raisins or dried cranberries (for extra sweetness)
Ingredient Tips: I like King Arthur flour for the batter and always choose small, firm apples for the topping—they hold their shape and don’t get mushy. If you’re baking gluten-free, swap in a 1:1 gluten-free flour blend. Dairy-free? Substitute plant-based butter. Don’t have cardamom? Just stick with cinnamon. This Swedish apple cake recipe can handle a bit of improvisation.
Honestly, the secret is in the apples. Go for whatever’s freshest—sometimes I mix varieties for extra flavor. If you want less sugar, simply reduce the topping amount or use a sugar alternative. For a nutty twist, sprinkle sliced almonds right before baking. Every time I bake this, I tweak something and it’s always delicious. That’s the beauty of a classic like Swedish apple cake—it’s forgiving and endlessly customizable.
Equipment Needed
- 9-inch (23cm) springform pan or cake pan (I prefer springform for easy removal)
- Mixing bowls (at least two—one for wet, one for dry ingredients)
- Hand mixer or stand mixer (a wooden spoon works too, but a mixer saves time)
- Whisk (for blending dry ingredients)
- Rubber spatula (makes scraping the batter easy)
- Sharp paring knife or apple corer (for prepping apples)
- Peeler (optional if you want peeled apples)
- Measuring cups and spoons (accuracy is key!)
If you don’t have a springform pan, a regular cake pan lined with parchment works just fine. I’ve baked this Swedish apple cake in a pie dish in a pinch—just keep an eye on the baking time. My trusty hand mixer has lasted years, but a simple wooden spoon can do the job (just a little more arm work). For apple slicing, a mandoline is handy but not required—just slice as thin as you can.
Springform pans can be a bit tricky to clean; I always let it soak for a few minutes before washing. If you’re on a budget, you can grab a basic cake pan from any local store—no need for anything fancy. The main thing is to use a pan that’s deep enough so the apples don’t overflow. That’s happened to me once, and it was a sticky cleanup! So, line your pan if you’re worried.
Preparation Method
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9-inch (23cm) springform or cake pan. (A parchment circle is great for extra insurance against sticking.)
- Prepare the Apples: Peel, core, and thinly slice 2–3 medium apples. Toss the slices with 1 tbsp lemon juice, 2 tbsp sugar, and 1/2 tsp cinnamon. (The lemon juice keeps them bright and helps the cinnamon stick—plus, it smells amazing!)
- Mix Dry Ingredients: In a medium bowl, whisk together 1 cup flour, 1 tsp baking powder, 1/4 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp cardamom. (Don’t skip the whisking—it makes the cake lighter.)
- Cream Butter and Sugar: In a large mixing bowl, beat 1/2 cup unsalted butter with 1/2 cup sugar until light and fluffy (about 2–3 minutes). If using a mixer, start on medium speed. (It should look pale and airy.)
- Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, then add 1 tsp vanilla extract (or almond extract if you like). Scrape down the bowl as needed. (If the mixture looks a little separated, don’t worry—it’ll come together when you add flour.)
- Combine Wet and Dry: Add the dry ingredients to the butter mixture in two batches, mixing gently after each addition. (Don’t overmix—just until combined. Overmixing makes cake dense.)
- Transfer Batter: Spoon the batter into your prepared pan and smooth the top with a spatula. It’ll be thick—don’t worry, the apples will weigh it down.
- Arrange Apple Slices: Lay the apple slices in a circular pattern on top of the batter, gently pressing them in. If you have extra slices, tuck them into the center. Sprinkle with a bit more cinnamon and sugar if you want a crispier top.
- Bake: Bake for 40–50 minutes, or until golden and a toothpick inserted in the center comes out clean. (I check at 40 minutes—ovens vary. The edges should be set, and the apples slightly caramelized.)
- Cool and Serve: Let the cake cool in the pan for 15 minutes, then run a knife around the edge and release the springform. Serve warm or at room temperature. (Warm is best, trust me!)
Preparation Notes: If your apples are juicy, blot them with a paper towel before arranging—excess moisture can make the cake soggy. If using a regular cake pan, line with parchment and let the cake cool completely before flipping out. For extra crunch, sprinkle chopped nuts on top before baking.
Troubleshooting: If your cake is browning too fast, tent loosely with foil. If the center sinks, it’s usually from underbaking or too much apple moisture. I’ve learned to slice apples thin and lay them in a single layer for best texture. The batter is thick, so don’t be afraid to really press those apples in—they’ll bake down and meld into the cake beautifully.
Cooking Tips & Techniques
Here’s where a few pro techniques (and personal lessons learned) really help this Swedish apple cake shine. First, always use room-temperature butter and eggs—cold ingredients don’t mix as smoothly, and you want a light, tender crumb. I once tried melting the butter to save time, but the texture just wasn’t the same.
- Slice Apples Thin: Thinner slices bake evenly and meld into the cake. Thick slices stay firm and can poke out awkwardly.
- Don’t Overmix: Mix the batter just until the flour disappears. Overmixed batter makes for a dense cake.
- Check for Doneness: Start checking at 40 minutes. The cake should be golden, and apples slightly sunken. Insert a toothpick near the center—it should come out mostly clean.
- Layer Apples Evenly: Lay apples in overlapping circles for a pretty look and even flavor. Press them gently so they sink into the batter.
- Let Cake Rest: It’s tempting to dig in right away, but letting the cake cool for 15 minutes helps it set and slice cleanly.
My biggest flop with this cake happened early on—I used too many apples, and the middle stayed raw. Lesson learned: stick to 2–3 apples, slice them thin, and don’t pile them too high. If you’re multitasking (which let’s face it, most of us are), prep apples first and mix the batter while they soak in lemon juice and cinnamon. That way, the apples are ready to go and you’re not scrambling at the end.
Last tip: if you want an extra caramelized top, sprinkle just a little sugar over the apples before baking. It’ll crisp up beautifully. Consistency comes from gentle mixing, fresh ingredients, and not rushing the bake. Swedish apple cake rewards a patient baker—it’s worth it!
Variations & Adaptations
Swedish apple cake is super versatile, and I’ve experimented with lots of twists. Here are my favorite ways to switch it up:
- Gluten-Free: Use a 1:1 gluten-free flour blend. The texture is slightly different but still delicious and tender.
- Dairy-Free: Substitute plant-based butter. I’ve used Earth Balance and found no difference in taste.
- Seasonal Fruits: In summer, swap apples for sliced peaches or pears. The cake becomes a whole new treat!
- Nutty Variation: Add 1/4 cup chopped walnuts or almonds to the batter or sprinkle on top before baking. It adds crunch and a lovely flavor.
- Spiced Up: Play with the spices—try a mix of cinnamon, ginger, and nutmeg, or a dash of allspice for extra warmth.
If you want to avoid eggs, use a flaxseed egg (1 tbsp flaxseed meal + 2.5 tbsp water, let sit 5 minutes). For a lower-sugar cake, simply reduce the sugar by a couple tablespoons or use a sugar alternative. I’ve even made this with whole wheat flour for a heartier texture—just add an extra splash of milk to keep it moist.
One personal favorite: swap in almond extract instead of vanilla and top with sliced almonds. It gives the cake a Scandinavian vibe that’s hard to resist. You can bake this Swedish apple cake in muffin tins for individual servings, just reduce the bake time to about 20–25 minutes. Whether you tweak the fruit, flour, or spices, this cake is flexible and fun to play with.
Serving & Storage Suggestions
For maximum coziness, serve Swedish apple cake slightly warm, straight from the oven. The apples will be soft and fragrant, and the cake slices beautifully. I love pairing it with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream—seriously, that combo is heavenly.
This cake also works well at room temperature, making it a perfect bring-along for brunches or potlucks. If you want to get fancy, dust the top with powdered sugar right before serving for a pretty finish. For drinks, try a hot cup of coffee, black tea, or even a spiced cider.
Storage: Leftover cake keeps well wrapped tightly in the fridge for up to 3 days. The flavors deepen overnight, and the apples stay moist. To freeze, wrap individual slices in foil and store in a freezer bag—reheat in the oven at 325°F (165°C) for 10 minutes or microwave in 20-second bursts. If the top gets soft, a few minutes under the broiler crisps it up again. Honestly, Swedish apple cake is even better the next day!
Nutritional Information & Benefits
Here’s a quick look at the nutrition for a typical slice of Swedish apple cake (based on 10 servings):
- Calories: ~180
- Protein: 3g
- Carbohydrates: 28g
- Fat: 7g
- Fiber: 2g
- Sugar: 15g
Apples are the star here, bringing fiber, antioxidants, and a natural sweetness. Using real butter gives you rich flavor and a dose of healthy fats. If you opt for whole wheat flour, you’ll add more fiber. This Swedish apple cake can easily be made gluten-free or dairy-free, and it’s nut-free as written (just skip nuts in the topping).
Allergens to note: wheat (flour), eggs, dairy (butter). My own wellness philosophy? Enjoy dessert as part of a balanced diet. This cake feels indulgent, but it’s lighter than many apple desserts and made with simple, honest ingredients.
Conclusion
If you’re after a dessert that’s easy, comforting, and packed with flavor, this Swedish apple cake recipe is worth a spot in your rotation. It’s simple enough for weeknights but special enough to serve at gatherings. The sliced apples, gentle spices, and soft cake make every bite a little celebration of coziness.
Honestly, I love how this cake adapts to whatever I have on hand—different apples, a sprinkle of nuts, or a dash of extra spice. Try it as written, then make it your own. If you bake this Swedish apple cake, let me know in the comments! I’d love to hear your tweaks, toppings, or favorite ways to serve it. Pin this recipe for later, share with friends, and make it a tradition in your kitchen. Happy baking, and may your home always smell like cinnamon and apples!
Frequently Asked Questions
Can I use any type of apple for Swedish apple cake?
You can use most apples, but I recommend a mix of tart (Granny Smith) and sweet (Honeycrisp or Gala) for best flavor. Softer apples may get mushy, so stick to firm varieties where possible.
Can Swedish apple cake be made gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free blend. The cake will still be tender and delicious.
How do I store leftover Swedish apple cake?
Wrap leftovers tightly and refrigerate for up to 3 days. You can also freeze slices for up to 2 months—just thaw and reheat before serving.
What’s the best way to serve Swedish apple cake?
I love it warm with vanilla ice cream, whipped cream, or a sprinkle of powdered sugar. It’s also great at room temperature for brunch or snacks.
Can I add nuts or raisins to the cake?
Absolutely! Chopped walnuts, almonds, or raisins can be added to the batter or sprinkled on top before baking. Just keep amounts modest so the cake bakes evenly.
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Swedish Apple Cake
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
Description
This cozy Swedish apple cake features tender, cinnamon-dusted sliced apples nestled into a buttery batter, creating a rustic dessert that’s easy to make and perfect for autumn gatherings or family treats. Enjoy it warm with ice cream or whipped cream for a true taste of Scandinavian comfort.
Ingredients
- 1 cup (120g) all-purpose flour (or cake flour for extra tenderness)
- 1/2 cup (100g) granulated sugar (or coconut sugar)
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract (or almond extract)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom (optional)
- 2–3 medium apples, peeled, cored, and thinly sliced (Granny Smith, Honeycrisp, or Gala)
- 2 tbsp granulated sugar (for sprinkling on apples)
- 1/2 tsp ground cinnamon (for apples)
- 1 tbsp lemon juice
- 1/4 cup chopped walnuts or almonds (optional)
- Raisins or dried cranberries (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform or cake pan and line with parchment paper if desired.
- Peel, core, and thinly slice 2–3 apples. Toss slices with lemon juice, 2 tbsp sugar, and 1/2 tsp cinnamon.
- In a medium bowl, whisk together flour, baking powder, salt, 1/2 tsp cinnamon, and cardamom.
- In a large bowl, beat butter and 1/2 cup sugar until light and fluffy (2–3 minutes).
- Beat in eggs one at a time, then add vanilla or almond extract. Scrape down the bowl as needed.
- Add dry ingredients to wet ingredients in two batches, mixing gently until just combined.
- Spoon batter into prepared pan and smooth the top.
- Arrange apple slices in a circular pattern on top of the batter, gently pressing them in. Sprinkle with extra cinnamon and sugar if desired.
- Bake for 40–50 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then release springform or turn out from cake pan. Serve warm or at room temperature.
Notes
For best results, use a mix of tart and sweet apples and slice them thin. Don’t overmix the batter to keep the cake tender. If apples are very juicy, blot slices before arranging. Sprinkle nuts or extra sugar on top for crunch. Cake can be made gluten-free or dairy-free with simple swaps. Serve warm with ice cream or whipped cream for extra coziness.
- Prep Time: 20 minutes
- Cook Time: 40–50 minutes
- Category: Dessert
- Cuisine: Swedish
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 180
- Sugar: 15
- Sodium: 120
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
Keywords: Swedish apple cake, apple dessert, cozy cake, cinnamon apple cake, Scandinavian baking, fall dessert, easy apple cake, rustic cake, autumn recipe
